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Massaman Thai Curry
Serves 4
Easy
Total time:
A smooth yet spicy thai curry with potatoes and peanuts.
Skip to ingredients
- 1 Can Coconut Milk
- 500g Diced Chicken Breast (or optionally, a mix of chicken and cooked prawns)
- 600g Potatoes, peeled and cubed
- 1 small packet salted peanuts
1-3 tsp Bart's Massaman Curry Paste (can be substituted with any red curry paste for a slightly different taste)
- A splash of thai fish sauce (optional)
Method
step 1
In a large deep frying pan, gently heat the coconut milk with the curry paste and bring to the boil. For a milder curry use 1-2 tsp, for a hotter curry use more.step 2
Add the diced chicken breast, cubed potatoes and peanuts and simmer until the potato is soft and the chicken cooked. If using prawns, add these for the last 5 minutes of cooking or they will shrink.step 3
Add a splash of thai fish sauce for an authentic flavour and serve with basmati rice.
