Chicken massaman curry

    (135)
    55 min

    This Thai curry, flavoured with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.


    132 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons vegetable oil
    • 3 tablespoons curry paste
    • 1 (2cm) slice root ginger, minced
    • 500g skinless, boneless chicken breast - cubed
    • 3 tablespoons dark brown sugar
    • 3 tablespoons fish sauce
    • 3 tablespoons tamarind paste
    • 5 tablespoons peanut butter
    • 3 cups peeled, cubed potatoes
    • 1 (400g) tin coconut milk
    • 3 tablespoons fresh lime juice

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
    2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes and coconut milk. Bring to the boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the centre, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

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    Reviews & ratings
    Average global rating:
    (135)

    Reviews in English (103)

    6

    I am sure that this would taste fairly good, though it would be much better if one used real peanuts instead of peanut butter. However, I doubt it will taste much like a massaman curry, unless one specifically uses massaman curry paste (preferably homemade)! It might not even taste 'Thai'. I am also puzzled by the use of lime juice: the tamarind paste supplies the requisite sourness.  -  16 Oct 2010

    HazelCrook
    0

    Cooked this exactly as stated and we all loved it  -  17 May 2017

    by
    84

    Good basic recipe, although you really want to start off frying the paste first with the oil for a couple minutes and then add the creamy part of the coconut milk. Let the two mix better. I also didn't add peanut butter, because I think that's cheating kind of and another user complained about the thickness of the curry (I like mine soupy, too). I would just use peanuts, throwing them in with the potatoes or at the end, and maybe peanut oil to fry it all up with.  -  08 Oct 2009  (Review from Allrecipes US | Canada)

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