Thai Massaman Curry

• 700 gboneless skinless chicken thigh fillets, cut into 4 cm chunks
• 400 gwaxy potatoes, peeled and cut into 3cm chunks
• 1large onion, cut into wedges
• 3cardamom pods, lightly crushed, optional, removed before serving (optional)
• 1cinnamon stick, optional, removed before serving (optional)
• 2 x 400mltins full-fat coconut milk
• 2 tbspfish sauce
• 1 tbspsoft brown sugar
• 1 tbspvegetable oil
• 2 tbspmassaman curry paste
• 1 tbsptamarind paste
• 50 groasted peanuts, roughly chopped
• Fine salt, to taste
• Black pepper, to taste
• 300 gready-cooked jasmine rice, optional (optional)
• 160 gpickled cucumber (optional)
• 15 gcoriander leaves, torn, optional (optional)

Method

1. 1Pat the chicken dry and season lightly. Heat the oil in a heavy casserole over medium-high heat. Brown the chicken in two batches for 3–4 minutes a side, lifting each batch onto a plate.
2. 2Lower the heat and stir the massaman paste with 2 tbsp of the measured coconut milk for 1 minute until fragrant.
3. 3Pour in the remaining coconut milk. Add the optional cardamom and cinnamon, fish sauce, tamarind and brown sugar, then return the chicken with its resting juices.
4. 4Add the potatoes and onion. Bring to a gentle simmer, cover and cook for 30 minutes, stirring once or twice, until the potatoes are tender and the chicken reaches 75°C for 30 seconds.
5. 5Uncover and simmer for 8–10 minutes until the sauce coats the chicken and potatoes. Taste before adding salt; the paste and fish sauce already provide it.
6. 6Remove any whole cinnamon and cardamom. Scatter over the roasted peanuts and optional torn coriander. Heat the optional ready-cooked rice according to the packet and serve with the optional pickled cucumber.

Per serving

kcal

824

protein

45.2g

fibre

4.2g

carbs

37.3g

fat

57.8g