Close
Ingredients
| vegetable oil: 2 Tbl |
| curry paste - yellow: 1 oz |
| ginger (minced): 1/4 cup |
| chicken breast tenders: 1.25 lbs |
| light brown sugar (packed): 3 Tbl |
| fish sauce: 3 Tbl |
| tamarind paste: 2 oz |
| peanut butter: 1/3 cup |
| white potatoes (diced): 3 cups |
| canned coconut milk: 1 cup |
| lime juice: 3 Tbl |
Chicken Massaman Curry
Credit: allrecipes.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
4 serving(s)
Tags
- Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
- Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.