In the mood for a Massaman Chicken Curry? Traditionally made with beef and slow cooked until tender, this recipe uses chicken for a faster approach to delicious Massaman Curry. Served rice, snow peas and peanuts, it’s a perfect mid-week meal.
Massaman Chicken Curry Recipe
Serves 4
Ingredients
1 tbsp vegetable oil
7 50g chicken thigh fillets, trimmed, cut into 4cm pieces
270ml coconut cream
114g massaman curry paste
1 cup chicken stock
270ml coconut milk
1 tbsp brown sugar
1 tbsp tamarind concentrate
1 tbsp fish sauce
1 cinnamon stick
4 kaffir lime leaves
1/3 cup salted roasted peanuts
4 50g pumpkin, skin and seeds removed, cut into 3cm pieces
200g snow peas,
steamed jasmine rice, to serve
peanuts, extra, to serve, optional
Method:
Heat oil in a large saucepan over medium heat. When hot add 1/3 of the chicken and cook for 5 minutes or until browned on all sides. Transfer to a plate. Brown remaining chicken and place on plate. Pour coconut cream into the saucepan. When hot, stir in curry paste. Cook for 1 minute or until aromatic.
Add chicken to saucepan with chicken stock, coconut milk, brown sugar, tamarind concentrate, fish sauce, cinnamon stick, lime leaves and peanuts. Stir until combined and mixture comes to the boil.
Reduce heat to low and cook for 25 minutes. Add pumpkin and cook for 20 minutes or until chicken and pumpkin are tender.
Meanwhile, bring a saucepan of water to the boil. Add snow peas and cook for 1 minute or until just tender. Drain. Spoon rice into serving bowls. Top with massaman curry and serve with snow peas and extra peanuts on the side.
Love a classic warming curry? Try our Thai Green Chicken Curry with Basil.
