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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
Heat oil over medium heat and fry my MASSAMAN CURRY PASTE for about a minute or until it starts to smell yummy. Add chicken and cook for about 3 minutes until it starts to change colour.
Now’s the time to pour in the creamy Coconut Milk and ½ cup of water.
Stir through those fragrant DRIED HERBS & CHILLIES.
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 chicken is soft and tender. Remove the lid and simmer for another 10 minutes to thicken slightly. Enjoy!
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