Thai Massaman curry

Recipe from: 23 July 2012

Ingredients 18
Servings 4
Time 00:20

Ingredients

  • 2
    Tbs
    vegetable oil
  • 8
    pieces chicken - trimmed
  • 2
    Tbs
    Massaman curry paste
  • 250
    ml
    coconut cream
  • 250
    ml
    coconut milk
  • 250
    ml
    Amarula
  • 250
    ml
    chicken stock
  • 1/2
    cup
    unsalted - roasted peanuts
  • 2
    medium potatoes - peeled and cut
  • into 3 cm pieces
  • 1
    cinnamon stick
  • 2
    bay leaves
  • 5
    cardamom pods - lightly crushed
  • 2
    Tbs
    brown sugar
  • 1
    Tbs
    tamarind concentrate
  • 1
    Tbs
    fish sauce
  • steamed basmati rice - to serve
  • coriander - for garnishing
 

Method

01:45
 
Heat the oil in a large saucepan over moderate high heat until hot. Add the chicken and cook, stirring constantly until evenly browned.

Transfer to a plate and set aside. Add 2 tablespoons of coconut cream to the pan. Cook over moderate heat for 20 seconds or until hot.

Add the curry paste and cook for 1 minute. Return the chicken chicken and juices to the pan. Add the coconut milk, stock, Amarula, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, brown sugar, tamarind concentrate, fish sauce and remaining coconut cream.

Stir to combine. Reduce the heat to a lower temperature. Cover with a lid and simmer, stirring occasionally, for 1 to 1½ hours or until the chicken is tender and the potatoes have cooked through.

Serve with rice and garnish with coriander.
 

Read more on: thai  |  boil  |  recipe  |  sauté  |  chicken  |  curry
 

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