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Chicken Massaman Curry

By: pct2

"This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice."

Rate/Review | Read Reviews (58)

What to Drink?
	Riesling
	Marie's Summer Marvel
	Beer
	Special Lemonade

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice

Directions

Heat 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.