Massaman curry

Name: Massaman curry
Yield: 5 servings
Cuisine: American
Ingredients: 1 can Maesri masaman curry paste; 1 (19 fl oz) can coconut cream; 3 lbs boneless skinless chicken thigh; 1 lb yukon gold potatoes; 1 tbs palm sugar; 2 tbs tamarind paste; 2 large white onions; Chicken broth to cover vegetables (amount is based on pan size); Fish sauce to taste; Sliced shallot greens/green onions for garnish

Helena @helena500

This is a very delicious curry! The potatoes become so creamy, and the chicken is very moist and delicious!

Helena @helena500

This is a very delicious curry! The potatoes become so creamy, and the chicken is very moist and delicious!

Saved

Ingredients

5 servings

1 canMaesri masaman curry paste
1 (19 fl oz)can coconut cream
3 lbsboneless skinless chicken thigh
1 lbyukon gold potatoes
1 tbspalm sugar
2 tbstamarind paste
2large white onions
Chicken broth to cover vegetables (amount is based on pan size)
Fish sauce to taste
Sliced shallot greens/green onions for garnish

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Steps

1

Cut the chicken thighs into one inch cubes. Peel and quarter the potatoes into 2 inch cubes. Quarter the onions.
2

Add 1/4 coconut cream and curry paste to a large pan. Cook on medium high heat to reduce until the sauce is sticking to the bottom.
3

Add the cubed chicken to the sauce, add half the can of coconut cream, and cook until the chicken is done.
4

While the chicken is cooking, microwave the sugar and tamarind paste with 1/4 cup water to warm it up together and make a sauce.
5

Once the chicken is fully cooked, add the rest of the coconut milk and stir.
6

Add the potatoes and cubed onions.
7

Mix and add enough chicken broth to cover the solids. Stir occasionally. Cook on medium heat until a knife can pass easily through the potatoes.
8

Strain and add the tamarind sauce to the curry to taste (we added 3 tbs of the sauce). This sauce adds a sweet and sour flavor. Add fish sauce to taste (we used 2 tbs). Garnish with sliced green onions and serve over rice.
9

Finished!