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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chicken Massaman Curry Recipe

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This recipe for Chicken Massaman Curry is from The Family Jewel's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T Vegetable Oil
3 T Red Curry Paste
3 T Brown Sugar
1 (3/4" thick) Ginger, Minced (or just use ginger seasoning)
1 1/4 lb Skinless, Boneless Chicken Breast, Cubed
3 C Red Potatoes, cut up about 1/4" thick
1 (13.5 oz) Can Coconut Milk
3 T Lime Juice
1/3 C Peanut Butter

*optional:
3 T Fish Sauce
3 T Taramind Paste
(I can never find it at the store, tastes good without it)
Directions:
Directions:
1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and ginger. Cook & stir for 2 minutes.
2. Stir in chicken and cook until pieces turn white on the outside
3. Stir in brown sugar, peanut butter, potatoes, coconut milk, (fish sauce, and tamarind paste if you have it) Bring to a boil, then reduce hear to medium-low, cover & simmer until the potatoes are tender and chicken is no longer pink in the center. About 20 minutes.
4. Add the lime juice and cook additional 5 minutes before serving.

Eat with rice or in a crepe!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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