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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
1 Tbsp Vegetable oil
3 Tbsp Red curry paste (adjust quantity to suit your taste)
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 in to bite-sized cubes.
1 can Coconut milk
3 Tbsp Fresh lime juice
2 cups cooked white rice
1.  Heat vegetable oil (to taste) in a large saucepan over medium heat.
2.  Stir in curry paste (3 tbsp or to taste) and 2 tbsp minced ginger, cook and stir for 2 minutes.
3.  Stir in the 1 1/4 lbs skinless, boneless chicken breast meat.
4.  Cook until the pieces turn white on the outside, this should take about 3 minutes.
5.  Stir in 4 tbsp brown sugar, 3 tbsp fish sauce, 2 tbsp lime juice, 1/3 cup peanut butter, 3 cups peeled cubed potatoes, and 1 can coconut milk.
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.
8.  Add 3 tbsp fresh lime juice and cook for an additional 5 minutes before serving.  ©
9.  Serve with rice
recipe image Massaman Chicken Curry

Massaman Chicken Curry serving suggestion

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