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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.
8.  Add fresh lime juice (3 Tbsp) and cook for an additional 5 minutes before serving.  © FirstPageRecipes.com
9.  Serve with rice.

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