Best Thai Mussamun Curry With Chicken Potatoes And Peanuts Recipes

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

THAI MUSSAMUN CURRY WITH CHICKEN, POTATOES, AND PEANUTS

Thai Mussamun Curry With Chicken, Potatoes, and Peanuts image

Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found at splendidtable.com. This curry comes from southern Thailand, where many Thais follow the teachings of Islam. Mussamun is thought to be a pronunciation of the word "Muslim." In Thailand, mussamun curries are often made with chunks of beef, but chicken is popular as well. Make this one a day ahead and you will be rewarded with an extraordinary blossoming of spice-laden flavors. Serve with rice or noodles.

Provided by evelynathens

Categories Chicken Breast

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 (14 ounce) cans unsweetened coconut milk, divided (about 3 1/2 cups)
3 tablespoons mussamun curry paste (you can find a recipe for this at Mussamun Curry Paste (Also Spelled Massaman))
2 lbs boneless chicken thighs or 2 lbs chicken breasts, cut into bite-size chunks, skin left on
1 large potato, peeled and cut into bite-size chunks (about 1 1/2 cups)
1 medium onion, halved lengthwise and sliced lengthwise into thick wedges
1/2 cup dry roasted salted peanut
6 cinnamon sticks, each about 3 inches long
3 tablespoons fish sauce
3 tablespoons light brown sugar or 3 tablespoons dark brown sugar
3 tablespoons tamarind juice
1/4 teaspoon salt
2 tablespoons freshly squeezed lime juice, plus more if needed

Steps:

Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.

Nutrition Facts : Calories 588.3, Fat 45.9, SaturatedFat 24.7, Cholesterol 95.3, Sodium 821.9, Carbohydrate 21.9, Fiber 3.2, Sugar 6.6, Protein 26.7