One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes 🥘

Name: One Pot Oven Baked Thai Chicken Massaman Curry With Hassle Back Potatoes 🥘
Total time: 3000 s
Yield: 4 portions
Cuisine: British
Ingredients: 600 g (or about 6) boneless and skinless chicken thighs; 2 tbsp Lotus Thai Massaman Curry Paste (you can use any Massaman curry paste); 1 small red pepper - cut into cubes; 1 tbsp palm sugar; 2-3 tbsp fish sauce; 1 tbsp tamarind paste; 200 g baby potatoes; 1 tin (400 ml) coconut milk; 30 g roasted cashew nuts or peanuts – lightly crushed; 1 cinnamon stick and 2 star anis, for extra flavour (optional)

Yui Miles @cookingwithyui

I have created another Thai inspired recipe for Lotus Thai curry paste. This time is Massaman and it’s so perfect for the one pot family sharing meal!! Give it a try!!

#1potrecipes
#1potrecipe
#familymeal
#curry
#midweekmeal

I have created another Thai inspired recipe for Lotus Thai curry paste. This time is Massaman and it’s so perfect for the one pot family sharing meal!! Give it a try!!

#1potrecipes
#1potrecipe
#familymeal
#curry
#midweekmeal

Yui Miles @cookingwithyui

I have created another Thai inspired recipe for Lotus Thai curry paste. This time is Massaman and it’s so perfect for the one pot family sharing meal!! Give it a try!!

#1potrecipes
#1potrecipe
#familymeal
#curry
#midweekmeal

I have created another Thai inspired recipe for Lotus Thai curry paste. This time is Massaman and it’s so perfect for the one pot family sharing meal!! Give it a try!!

#1potrecipes
#1potrecipe
#familymeal
#curry
#midweekmeal

Saved

Ingredients

50 minutes

4 portions

600 g(or about 6) boneless and skinless chicken thighs
2 tbspLotus Thai Massaman Curry Paste (you can use any Massaman curry paste)
1small red pepper - cut into cubes
1 tbsppalm sugar
2-3 tbspfish sauce
1 tbsptamarind paste
200 gbaby potatoes
1 tin (400 ml)coconut milk
30 groasted cashew nuts or peanuts – lightly crushed
1cinnamon stick and 2 star anis, for extra flavour (optional)

Saved

Steps

50 minutes

1

To make hassle back baby potatoes, Slice straight down into the potato, but stop just short of cutting all the way through. You can rest the potato on a large serving spoon or between 2 bamboo skewers to use as a guide. Make your slices as thick or as thin as you like.
2

Add 4-5 tbsp coconut milk in a medium heat cast iron casserole or heavy bottom traybake, add Massaman Curry Paste in and stir well for about 2 minutes or until fragrant.
3

Season with palm sugar, fish sauce and tamarind paste. Add the remaining coconut milk in and mix well again. Taste and adjust to your preferred flavour, it should be sweet, salty and sour. Add half of roasted peanuts and mix well. Turn of the heat.
4

Add chicken, pepper, onion, potatoes and mix well.
5

Add cinnamon stick, some star anises on top, place your pot or traybake with lid in the oven on 220’c for about 30 minutes. Take it out and stir well, uncover the lid and pop back in the oven for a further 15 minutes or until sauce thickens and chicken is tender.
6

Serve with Thai jasmine rice or on its own.

Saved

Cooksnaps

Saved

Yui Miles @cookingwithyui

on May 24, 2021 14:33

❤️Cookbook Author ‘Thai Made Easy’ out now in UK, USA and AUSTRALIA 🌎❤️Masterchef UK Quarter Finalist 2019 (on BBC)❤️Beat the Chef contestant on Channel4 (and I did beat the Chef!)❤️The winner of 2020 - ICG National Cooking Competition.❤️IG @cookingwith_yui