Massaman curry with chicken and potatoes
Votes: 1
The traditional dish Massaman curry has Thai roots and is time-consuming to prepare. We've significantly simplified the curry sauce preparation process. By using chicken breast instead of thighs, the long simmering time is reduced. The result is a dish that's quick to prepare without losing its authentic roots.
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicken breasts stewed in coconut milk sauce with masman curry paste.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g chicken breasts with skin
- 350 g potatoes, peeled and sliced
- 120 gr. Massman curry paste
- 380 gr. coconut milk
- 1 tbsp fish sauce
- 1/4 cup roasted peanuts
- 1 bay leaf
- 1 stalk lemongrass, chopped
- 1 small onion, cut into large slices
- Steamed rice as a side dish
We recommend
Recipes with similar ingredients: chicken breasts, potato, coconut milk, fish sauce, curry, lemongrass, bay leaf, Peanut, rice
Cooking the dish according to the recipe:
- Combine the curry paste and 2 tablespoons of coconut milk in a large saucepan over medium heat. Continue stirring for about 5 minutes, until the mixture stops sticking to the pan and begins to brown. Add the fish sauce and stir for a few seconds, then add the potatoes, peanuts, bay leaf, lemongrass, onion, the remaining coconut milk, 1 cup of water, and 1/2 teaspoon of salt.
Cook over high heat for 15 to 20 minutes, stirring occasionally, until the potatoes are tender. Meanwhile, combine the chicken with 0.5 teaspoon of salt in a bowl and let it sit at room temperature. Add the chicken to the sauce and simmer over low heat for 4 to 5 minutes, until tender. Remove the bay leaf and lemongrass. Serve with rice.
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