Chicken or Mushroom Massaman Curry
For a Vegan/Veggie option use Firm Tofu
Servings: 2 People
Ingredients
- 300 g Chicken thighs skinless and boneless cut into chunks or 300g firm Tofu
- 400 ml Coconut milk
- 100 g Roasted peanuts
- 1 Onion cut into chunks
- 250 g Maris Piper potatoes cut into chunks
- 2 Bay leaves
- 30 g Palm sugar
- 2 tbsp Fish sauce
- 2 tbsp Tamarind juice
- 1 tbsp Vegetable oil
- 2 tbsp Massaman curry paste recipe atttached
- Sea salt to taste
Method
- Heat the vegetable oil in a pan over medium heat. Add the massaman curry paste and cook for 1–2 minutes until fragrant.
- Add half the coconut milk and cook for 2–3 minutes until slightly reduced and aromatic.
- Add the chicken or tofu and stir to coat in the curry paste.
- Add the onion, potato and bay leaves. Pour in the remaining coconut milk and bring to a gentle simmer.
- Cook for 25–30 minutes until the chicken is tender and the potato is cooked through. If using tofu, simmer gently for 15–20 minutes.
- Stir in the palm sugar, fish sauce and tamarind paste. Season with sea salt to taste.
- Add the roasted peanuts and simmer for a further 5 minutes.
- Serve with steamed rice.