Thai Massaman Curry | Video
Your Thai takeaway favorite made at home with a quick and easy recipe
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Servings
Ingredients
- 1 tablespoon oil
- 700 g boneless chicken thighs or breasts, cut into 3cm pieces (or lamb, beef, tofu, vegetables and prawns)
- ¾ cup Massaman curry paste Homemade or Store bought
- 400 ml coconut milk
- 2 tablespoons palm sugar or brown sugar
- 1 tablespoon tamarind paste
- 2 tablespoons fish sauce
- 2 large potatoes peeled and diced
- ½ cup water
- 2 tablespoons lime juice
- Lime wedges for serving
- Coriander cilantro leaves, for serving
- Peanuts for serving
- Cooked rice for serving
Instructions
- Heat oil in a large frying pan over medium-high heat.
- Add chicken, and cook, stirring occasionally, for 3 minutes or until browned. Transfer to a plate.
- To the same pan, add curry paste and coconut milk. Stir to combine. Cook, stirring, for 3 minutes or until aromatic.
- Return chicken to pan.
- Add sugar, tamarind paste, fish sauce and potatoes. Cook, stirring occasionally, for 3 minutes.
- Add coconut milk and water. Stir to combine. Bring to a boil.
- Simmer for about 30 minutes or until the chicken and potatoes are cooked through.
- Stir in lime juice. Simmer for another 5 minutes.
Video
Notes
- Substitute chicken in this recipe with your favorite protein such as beef, prawns (shrimp), salmon, tofu or lamb
- Potatoes can be substituted with pumpkins in this recipe
Nutrition
Serving: 1g | Calories: 850kcal | Carbohydrates: 61g | Protein: 62g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Cholesterol: 172mg | Sodium: 1076mg | Fiber: 5g | Sugar: 11g