Ingredients
1 x Marion’s Kitchen Thai Massaman Curry, which includes:
MASSAMAN CURRY PASTE
COCONUT MILK
DRIED HERBS & CHILLI
PEANUTS
1 tbsp vegetable or canola oil
800g (about 1.7 lb) chicken thigh fillets, cut into roughly 3cm (1 inch) cubes
2 medium potatoes, quartered
1 onion, peeled, cut into large chunks
Instructions
STEP 1
Heat oil over medium heat and fry my MASSAMAN CURRY PASTE for about a minute or until it starts to smell yummy. Add beef and cook for about 3 minutes until it starts to change colour.
STEP 2
Now’s the time to pour in the creamy Coconut Milk and ½ cup of water.
STEP 3
Stir through those fragrant DRIED HERBS & CHILLIES.
STEP 4
Add in the PEANUTS along with your potatoes and onion. Cover with a lid, turn the heat to low and simmer for 2 hours until beef is soft and tender. Remove the lid and simmer for another 10 minutes to thicken slightly. Enjoy!