This massaman curry recipe, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons curry paste
- 1 , 3/4 inch thick
- 1.25 pounds skinless , boneless chicken breast meat - cubed
- 0.33 cups peanut butter
- 3 tablespoons brown sugar
- 3 tablespoons fish sauce
- 3 tablespoons tamarind paste
- 3 cups peeled , cubed potatoes
- 1 , 13.5 ounce
- 3 tablespoons fresh lime juice
Instructions
-
1
Gather the ingredients.
-
2
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Add in cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
-
3
Mix in peanut butter, brown sugar, fish sauce, and tamarind paste, stirring to combine. Add 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.
-
4
Add lime juice and cook for an additional 5 minutes before serving.
Nutrition Facts
Per serving
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