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Massaman Chicken Curry

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Thai
Massaman Chicken Curry
Ingredients
  • 2 tablespoons vegetable oil
  • 3 tablespoons curry paste
  • 1 (3/4 inch thick) slice ginger, minced
  • 1 1/4 pounds skinless, boneless chicken breast meat - cubed
  • 1/3 cup peanut butter
  • 3 tablespoons brown sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind paste
  • 3 cups peeled, cubed potatoes
  • 1 (13.5 ounce) can coconut milk
  • 3 tablespoons fresh lime juice
Instructions
1
Collect all the necessary ingredients beforehand.
2
Heat a generous amount of vegetable oil in a substantial saucepan over an intermediate heat setting. Introduce the curry paste and minced ginger into the mixture, stirring constantly to facilitate even cooking. Allow the ingredients to meld together for 2 minutes.
3
Add the cubed chicken to the saucepan and cook until it transforms into a white, opaque exterior, approximately 3 minutes.
4
Combine the peanut butter, brown sugar, fish sauce, and tamarind paste in the saucepan. Stir until all components are fully incorporated. Introduce the potatoes and coconut milk into the mixture, stirring to ensure a harmonious blend.
5
Bring the contents of the saucepan to a rolling boil. Immediately lower the heat to a low-medium setting, cover the saucepan, and allow it to simmer until the potatoes have reached full tenderness and the chicken pieces are no longer pink in their centers, approximately 20 minutes.
6
Add a squeeze of fresh lime juice to the saucepan and continue cooking for an additional 5 minutes before presenting the dish.