Massaman Thai Curry

A smooth yet spicy thai curry with potatoes and peanuts.

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Recipe by stephski86

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Method

  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.
  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.
  3. Add a splash of thai fish sauce for an authentic flavour and serve with basmati rice.
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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

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)
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