Chicken Massaman Curry
Try this Chicken Massaman Curry recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 13.5 ounce can coconut milk
- 1 4- ounce can massaman curry paste (i use maesri)
- 1 tablespoon high heat oil or clarified butter
- 5 boneless skinless chicken thighs or breasts trimmed of fat and cut into large cubes
- 1 small or half large yellow onion large dice
- 1 red bell pepper large dice
- 1 yellow bell pepper large dice
- 4 mini gold potatoes quartered
- 3 plum tomatoes quartered
- 1/2 cup packed cilantro roughly chopped
- toasted unsalted peanuts for garnish
- optional: rice for serving
- Carbohydrate 2.16515 g
- Cholesterol 0 mg
- Fat 0.10015 g
- Fiber 0.790999989906947 g
- Protein 0.395316666666667 g
- Saturated Fat 0.017045 g
- Serving Size 1 1 -8 serving (41g)
- Sodium 2.00166666666667 mg
- Sugar 1.37415001009305 g
- Trans Fat 0.0505433333333333 g
- Calories 10 calories
In a medium sized bowl, whisk together the coconut milk and curry paste. Set aside.In a large dutch oven or pot, heat the oil on medium high until shimmering and then brown the chicken for several minutes.Stir in the onion, bell peppers, potatoes and tomatoes. Add the coconut milk mixture and stir. Bring to a boil, cover, and turn the heat down to low. Simmer for 20-30 minutes or until the potatoes are soft and chicken is cooked through. Remove from the heat and stir in the cilantro.Serve over rice if using and garnish with peanuts.
