Thai Massaman Curry (Chicken)

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  600g

• Unsweetened Coconut Milk

  Silk

  500g

• Cornstarch

  40g

• Potato

  Flesh and skin, raw

  600g

• Fish sauce

  Ready-to-serve

  ⅔ tbsp or 12g

• Massaman Curry Paste

  60g

• Ginger

  Spices, ground

  5g

• Fish sauce

  Ready-to-serve

  18g

Directions

1. Cook the potatoes, skin-on, in the microwave for 6-8 minutes or until soft. Pierce the skin before cooking to stop them from exploding!
2. Once cooked, leave to one side and prepare the chicken. Put the diced chicken into a non-stick pan along with the garlic, ginger and red onion. Place over a medium to high heat, add the massaman paste and stir until well combined.
3. Add the coconut milk and fish sauce and cook for 20 minutes until the onion has softened and the chicken is cooked through. Take the skin off the cooked potatoes, cut into cubes and add to the pan.
4. Taste the sauce and add sweetener, salt and pepper to taste.
5. Allow to cook for a further 5 minutes before serving. Sprinkle with the coriander and serve. You could serve this on its own, as potato curries are always quite filling, but you could also add some wholemeal rice for an even more filling dish.
6. https://manvfat.com/thai-massaman-curry-recipe/

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