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Thai Massaman Curry Recipe
A creamy, mildly spicy and nutty curry influenced by Indian, Malaysian, and Persian cuisines.
Servings: 4
Calories: 476kcal
Ingredients
- 1½ lb chicken breasts cut into cubes
- 1 4 oz can massaman curry paste
- 1 tablespoon oil
- 1 cup coconut milk
- 1 large potato boiled, peeled and cut into cubes
- 1 medium onion thinly slices
- 20 whole cashews
- 2 teaspoons fish sauce
- 1 teaspoons brown sugar
- 1 teaspoon kosher salt
Instructions
- Heat cooking oil in a medium pan and add the massaman curry paste to it. Cook for a minute and then add the chicken cubes to it.
- Cook the chicken for 2-3 minutes. Add coconut milk to it, mix well and cook it covered for 5-10 minutes.
- Add the onions, boiled cubed potatoes , cashews and brown sugar to it. The recipe also call for a teaspoon of fish sauce which I have skipped at times, so if you are not big on fish sauce feel free to skip it.
- Mix everything together and cook covered for 10 minutes on medium heat. Turn the heat off and the curry is ready to be enjoyed with steamed Jasmine rice.
Nutrition
Calories: 476kcal | Carbohydrates: 20g | Protein: 41g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 109mg | Sodium: 446mg | Potassium: 1065mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5632IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 4mg
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