Thai Massaman chicken curry is a fairly mild Thai curry
Thai Massaman is a fairly mild Thai curry sometimes tomatoes are added and traditionally cashews but can be optional. Vegetables are also varied depending on what is available or in the season so play with the flavors.
500 gm chicken breasts/ thighs
2 med potatoes cut into cubes
1/2 tbsp of massaman curry paste
1 tbsp fish sauce
1 tbsp sp of oil
Bunch coriander chopped
6 baby corns halved
Handful sugar snap peas halved
Few mushrooms quartered
Med tomato sliced ( optional)
¼ cup unsalted cashews( optional)
400 ml Coconut milk
Add oil to a pan and stir in 1 tbsp massaman curry paste add tbsp fish sauce and cook for a minute to release flavors.
Add chicken and stir to combine with curry mix add coconut cream and potatoes.
Bring to a soft simmer and cook for 20 minutes or until chicken is cooked.
And the potatoes are soft.
Taste and adjust seasoning if required more fish sauce or curry paste.
Add corn, peas, mushrooms, and tomato if used and cook for a further 7-10 minutes stirring occasionally.
Stir in coriander reserving some for garnish.
Add cashews and cook for 2 mins.
Serve with steamed rice and garnish with coriander and chopped cashews.
Prepared, tried, and tested Carol Taylor