Massaman curry is a rich, flavorful, mildly-spicy coconut-milk-based curry.
35 minutes, 2-3 servings
| 1 Tbsp | Vegetable oil |
| 3 Tbsp (to taste) | Red curry paste |
| 2 Tbsp | Minced fresh ginger |
| 1 ¼ lbs | Skinless, boneless chicken breast meat, cut in to 1-2 inch chunks |
| 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 |
| 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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