Thai Massaman Curry
A sweet, peanutty and ultra tasty massaman curry. My version is infused with savory spices, fragrant Thai herbs and golden roasted peanuts.
THAI MASSAMAN CURRY PASTE
DRIED THAI HERBS & CHILLIES
1 tbsp vegetable oil
800g (1½lb) boneless chicken thighs, cut into large cubes
2 medium potatoes, cut into large cubes
1 medium onion, peeled and cut into thick, chunky slices
Serving suggestion: serve with steamed rice
In a medium saucepan, heat oil over medium heat. Add MASSAMAN CURRY PASTE* and cook, stirring, for about a minute until it starts to smell yummy. Add chicken and cook for 3 minutes until chicken starts to change color.
Now’s the time to pour in the creamy COCONUT MILK and ½ cup of water.
Stir through the DRIED HERBS & CHILLIES*.
Add in the PEANUTS, potatoes and onion. Reduce heat to medium-low, cover and simmer for 30 minutes. Remove lid and simmer for another 10 minutes until the sauce thickens. Enjoy!
*Spice it how you like:
Leave out those spicy dried chillies for a mild curry. If you like it hot, chop up the dried chillies before adding them.