Massaman* – Recipe Of The Month

Chicken Massaman Curry

serves 4

Ingredients

• 480g chicken fillets, sliced (2cm wide)
• 3dsp fish sauce
• 800ml coconut milk
• 1dsp palm sugar
• 1.5 heaped dsp massaman curry paste
• 2dsp tamarind juice
• 1dsp sunflower oil 300g par-boiled potatoes, diced(1in)
• 4 kaffir lime leaves, torn
• 150g onion, diced
• 2 cinnamon sticks
• 6dsp unsalted peanuts, crushed
• 4 star anise
• 25g crispy shallots
• 1dsp unsalted peanuts, crushed

How to cook:

• Par-boil the potatoes
• Bring the wok to a medium heat, add in oil and massaman curry paste
• stir for 2 mins or until it begins to cook.
• Add the coconut milk, bring it to the boil, let it boil for 2 minutes, add the cinnamon stick, star anise and kaffir lime leaves.
• Season with fish sauce, tamarind juice, and palm sugar, and then add crushed peanuts.
• Stir until the sauce thickens, 2 mins.
• Now add the sliced chicken, potatoes, and onion and cook for approx. 4 minutes. Test to see if the chicken is cooked through.
• Remove the cinnamon and star anise.

To Serve: Sprinkle with crispy shallots, a little crushed peanuts and serve with Thai Jasmine rice.

Tip:  To make a spicier curry, increase the amount of curry paste and add some fresh chilli before serving