Thai Massaman curry

4 servings Prep: 20 mins, Cooking: 1 hr 45 mins
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With creamy Amarula and peanuts.

By Food24 July 23 2012
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Ingredients (18)

2 Tbs vegetable oil
8 chicken — pieces
2 Tbs curry paste — Massaman
250 ml coconut cream
250 ml coconut milk
250 ml amarula
250 ml stock — chicken
1/2 cup peanuts — roasted
2 potatoes — peeled, chopped
into 3 cm pieces
1 cinnamon — stick
2 bay leaves
5 cardamom — lightly crushed
2 Tbs brown sugar
1 Tbs tamarind
1 Tbs fish sauce
rice — basmati, steamed to serve
fresh coriander — to garnish
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Method:

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.



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