Massaman Curry
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
6
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Calories
205 kcal
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Course
Main Course
Massaman Curry
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Massaman curry is a fusion of Thai, Indian and Malay curry. It is a rich, tangy, flavourful and mildly spicy Thai curry.
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Ingredients
- 1 onion (Small)
- 2 potatoes (Medium small)
- 2 carrots (Small)
- 3 pieces chicken thighs (Around 12 oz, boneless and skinless)
- 1 can coconut milk (14 fl oz or 400 ml)
- 3 tablespoons massaman curry paste
- 1 tablespoon vegetable oil
- 1 tablespoon Concentrated tamarind
- 1 tablespoon fish sauce
- 1.5 tablespoons brown sugar
- ¼ cup roasted peanuts
- 1 cup water
Instructions
- Peel, wash and cut 1 small sized onion into chunks.
- Then, peel, wash and cut 2 medium small sized potatoes into chunks.
- Peel, wash and cut 2 small sized carrots into slices.
- Remove excess fat from chicken thighs and cut 3 pieces (around 12 oz) of boneless and skinless chicken thighs into pieces.
- Pour 1 tablespoon of vegetable oil into the pot and turn on medium small fire.
- Then, add 3 tablespoons of massaman curry paste into the post and stir fry it a little bit. (You can adjust the amount of massaman curry paste more or less according to your taste.)
- After that, add the cut onion from step 1 and stir fry it a little bit.
- Next, add the sliced carrots from step 3 into the pot and stir fry them a little bit.
- The following step, add the cut potatoes from step 2 into the pot and stir fry it a little bit.
- Pour 1 cup of water into the pot and mix well with the vegetables.
- Cover the lid. When it’s boiling, turn the fire to small and let it simmer for 15-20 minutes. Or, until the vegetables are soft.
- After, open the lid and pour 1 can of coconut milk (14fl, 400ml) into the pot.
- Put the cut chicken from step 4 into the pot.
- Next, add 1 tablespoon of concentrated tamarind, 1.5 tablespoons of brown sugar (you can use palm sugar) and 1 tablespoon of fish sauce. Mix it well and cover the lid for 3-5 minutes. Or, until the chicken is cooked.
- Lastly, turn off the fire and add ¼ cup of roasted peanuts. Mix it well and ready to serve with rice.
Notes
- Peel and cut onion and potatoes into chunks.
- Peel and cut carrots into slices. This can help cook the carrots faster and soft.
- Pour vegetable oil into the pot, add the massaman paste and stir fry them a little bit. Then, add onion, carrots, potatoes and water. Cover the lid and turn on a small fire. Let it simmer for 15- 20 minutes or until the vegetables are soft.
- Pour coconut milk, add chicken, concentrated tamarind, sugar and fish sauce. Mix it well and cover the lid for 3-5 minutes. Or, until the chicken is cooked.
- Turn off the fire and sprinkle the roasted peanuts into curry. Mix it well and ready to serve with rice.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
0.5mg
(0%)
Sodium
289mg
(12%)
Potassium
310mg
(9%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
4580IU
(92%)
Vitamin C
4mg
(4%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 0.5mg | 0% |
| Sodium | 289mg | 12% |
| Potassium | 310mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4580IU | 92% |
| Vitamin C | 4mg | 4% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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