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Massaman Chicken Curry
Massaman curry is a rich, flavorful, mildly-spicy coconut-milk-based curry.
35 minutes,   2-3 servings
recipe image
Ingredients
1 Tbsp Vegetable oil
3 Tbsp (to taste) Red curry paste
2 Tbsp Minced fresh ginger
1 ¼ lbs Skinless, boneless chicken breast meat
4 Tbsp Brown sugar
3 Tbsp Fish sauce
2 Tbsp Lime juice
⅓ cup Peanut butter
3 cups Peeled potatoes, cut into bite-sized cubes.
1 can Coconut milk
3 Tbsp Fresh lime juice
2 cups Cooked white rice
Preparation
1.  Heat vegetable oil (1 Tbsp) in a large saucepan over medium heat.
2.  Stir in red curry paste (3 Tbsp or to taste) and minced fresh ginger (2 Tbsp); cook and stir for 2 minutes.
3.  Stir in skinless, boneless chicken breast meat (1 ¼ lbs).
4.  Cook until the pieces turn white on the outside, this should take about 3 minutes.
5.  Stir in brown sugar (4 Tbsp), fish sauce (3 Tbsp), lime juice (2 Tbsp), peanut butter (⅓ cup), peeled cubed potatoes (3 cups), and coconut milk (1 can).
6.  Bring to a boil.
7.  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, this should take about 20 minutes.  © FirstPageRecipes.com
8.  Add fresh lime juice (3 Tbsp) and cook for an additional 5 minutes before serving.
9.  Serve with rice.

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Massaman Chicken Curry. Recipe on first page, not a blog.