This massaman curry recipe, flavored with lime, tamarind, and coconut milk, is quick and easy to make. Enjoy the deliciously warm, comforting flavors.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
690 Calories
Recipe Instructions
Step 1
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Add in cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Step 2
Mix in peanut butter, brown sugar, fish sauce, and tamarind paste, stirring to combine. Add 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.
Step 3
Add lime juice and cook for an additional 5 minutes before serving.
Ingredients
2 tablespoons vegetable oil
3 tablespoons brown sugar
⅓ cup peanut butter
3 tablespoons fresh lime juice
3 tablespoons fish sauce
1 (13.5 ounce) can coconut milk
3 tablespoons curry paste
3 cups peeled, cubed potatoes
1 (3/4 inch thick) slice ginger, minced
1 ¼ pounds skinless, boneless chicken breast meat - cubed
