Chicken Massaman Curry
Thai beef salad (yam neua yang) ยำเนื้อย่าง.
Recipe Summary Chicken Massaman Curry
This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.Ingredients | Kaeng Massaman Neua2 tablespoons vegetable oil3 tablespoons curry paste1 (3/4 inch thick) slice ginger, minced1 ¼ pounds skinless, boneless chicken breast meat - cubed3 tablespoons brown sugar3 tablespoons fish sauce3 tablespoons tamarind paste⅓ cup peanut butter3 cups peeled, cubed potatoes1 (13.5 ounce) can coconut milk3 tablespoons fresh lime juiceDirectionsHeat 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.Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a 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 center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.Info | Kaeng Massaman Neuaprep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
TAG : Chicken Massaman CurryWorld Cuisine Recipes, Asian, Thai,
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