CHICKEN MASSAMAN CURRY

Chicken Massaman Curry image

This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.

Provided by pct2

Categories World Cuisine Recipes Asian Thai

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3/4 inch thick) slice ginger, minced
1 ¼ pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
⅓ cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice

Steps:

Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, 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, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

Nutrition Facts : Calories 689.6 calories, Carbohydrate 47.3 g, Cholesterol 73.3 mg, Fat 41.2 g, Fiber 5.5 g, Protein 38.1 g, SaturatedFat 22.4 g, Sodium 1220.7 mg, Sugar 14.2 g