This massaman curry recipe, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
Ingredients
- vegetable oil: 2 Tbsp
- curry paste: 3 Tbsp
- (3/4 inch thick) slice ginger: 1 piece (minced)
- ¼ pounds skinless, boneless chicken breast meat: 1 piece (cubed)
- peanut butter: 0.33333 cup
- brown sugar: 3 Tbsp
- fish sauce: 3 Tbsp
- tamarind paste: 3 Tbsp
- peeled, cubed potatoes: 3 cups
- coconut milk: 1 can (13.5 ounce can)
- lime juice: 3 Tbsp (fresh)
Metric Conversion
Stages of cooking
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Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Add in cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
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Mix in peanut butter, brown sugar, fish sauce, and tamarind paste, stirring to combine. Add 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.
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Add lime juice and cook for an additional 5 minutes before serving.
