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Member recipe

Massaman Thai Curry

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(1 ratings)

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Servings

Serves 4

A smooth yet spicy thai curry with potatoes and peanuts.

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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

    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.

Comments, questions and tips

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sjcauser1
13th Jul, 2014
5.05
A lovely flavoursome recipe that has to be now, one of my favourite Thai curries. I used Mae Ploy Massaman Paste from my local asian supermarket. This brand of curry paste is authentically thai and once opened, keeps well in the fridge for a few weeks. I always par boil the potatoes first because the coconut milk has to kept at a low temperature to avoid splitting so it makes cooking potatoes difficult. Also, I used shelled unsalted peanuts when I roasted myself to add a further flavour dimension. Towards the end of the cooking time, I adjusted the flavour with brown sugar, lime juice and fish sauce to obtain that all important balance between sweet, sour and salty. Just before serving, I dressed the dish with chopped roasted peanuts, fresh coriander and shredded spring onions for a splash of colour. A super dish and would highly recommend.
sjcauser1
13th Jul, 2014
5.05
I used the basic ingredients outlined in the recipe with a few of my own tweaks and it made a fabulous curry and perhaps, my favourite Thai Curry. I always use a curry paste from my local asian supermarket - Mae Ploy is the brand I choose because it is an authentic thai recipe and once opened, keeps well in the fridge. I always par boil my potatoes first otherwise, they take a long time to cook in the coconut milk. I bought unsalted shelled peanuts and roasted them myself which adds another flavour dimension. Towards the end of the cooking time, I adjusted the flavour with brown sugar, fish sauce and lime juice to get that all important thai balance of sweet, sour and salty. A really flavoursome thai curry that I would recommend. I dressed the dish with chopped peanuts, coriander and shredded spring onions just before serving.
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