Massaman Chicken Curry with Potatoes and Peanuts
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Ingredients
- 500 g chicken thigh fillets, diced
- 3 tbsp massaman curry paste
- 400 ml coconut milk
- 2 baking potatoes
- 1 onion, sliced
- 40 g roasted peanuts, roughly chopped
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
Nutrition (per serving)
- Calories
- 565 kcal
- Protein
- 32.9 g
- Carbohydrate
- 33.1 g
- of which sugars
- 11.4 g
- Fat
- 32.1 g
- of which saturates
- 20.2 g
- Fibre
- 5.6 g
- Salt
- 2.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the potatoes and cut into chunks.
- 2
Fry the massaman curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 3
Add the chicken and onion and stir-fry for 5 minutes until the chicken starts to colour.
- 4
Pour in the rest of the coconut milk and add the potatoes and half the peanuts.
- 5
Cover and simmer for 25 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through with no pink remaining.
- 6
Stir in the fish sauce, tamarind paste and palm sugar, and simmer for 2 more minutes.
- 7
Scatter with the remaining peanuts and serve with jasmine rice.
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