Ingredients with Measurements:
- 1 lb. boneless chicken breasts, cut into bite-sized pieces
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. Massaman curry paste
- 1 can (14 oz.) coconut milk
- 1 cup chicken broth
- 2 potatoes, peeled and cubed
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1/4 cup roasted peanuts, chopped
- 1 lime, cut into wedges
- Fresh cilantro leaves, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and minced garlic and sauté until softened, about 2-3 minutes.
3. Add the Massaman curry paste and stir until fragrant, about 1 minute.
4. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
5. Pour in the coconut milk and chicken broth and stir to combine.
6. Add the cubed potatoes, fish sauce, and brown sugar and stir to combine.
7. Bring the curry to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
8. Stir in the chopped peanuts and cook for an additional 2-3 minutes.
9. Serve the curry hot with lime wedges and chopped cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, boiling, and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 28g
Carbohydrates: 19g
Protein: 24g
Sodium: 800mg
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Vegetable oil can be substituted with coconut oil or peanut oil.
- Massaman curry paste can be substituted with red or green curry paste.
- Chicken broth can be substituted with vegetable broth or water.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with palm sugar or honey.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced bell peppers, carrots, or green beans for extra vegetables.
- Use shrimp instead of chicken for a seafood twist.
- Add pineapple chunks for a sweet and tangy flavor.
- Use coconut cream instead of coconut milk for a richer curry.
Tips and tricks:
- Use a wooden spoon to stir the curry to prevent scratching the pot or Dutch oven.
- Adjust the amount of Massaman curry paste to your desired level of spiciness.
- For a creamier curry, use full-fat coconut milk or coconut cream.
- Garnish with additional chopped peanuts and cilantro leaves for extra flavor and texture.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the curry in individual bowls and garnish with lime wedges and chopped cilantro leaves.
Garnishes:
Chopped peanuts and cilantro leaves
Pairings:
- Jasmine rice
- Naan bread
- Steamed vegetables
Suggested side dishes:
- Thai cucumber salad
- Papaya salad
- Tom yum soup
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water to thin it out.
- If the curry is too thin, simmer it for a few more minutes to reduce the liquid.
- If the curry is too spicy, add more coconut milk or brown sugar to balance the heat.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover curry in the refrigerator within 2 hours of cooking.
- Reheat leftover curry to an internal temperature of 165°F before consuming.
Food history:
Massaman curry is a popular dish in Thailand and is believed to have originated from the Muslim community in southern Thailand. The dish is influenced by Indian and Malay cuisine and is known for its rich and complex flavors.
Flavor profiles:
The Massaman curry is a blend of sweet, savory, and spicy flavors. The curry paste is made with a mix of spices such as cinnamon, cardamom, and cumin, which gives it a warm and aromatic flavor. The coconut milk adds a creamy sweetness, while the fish sauce and brown sugar provide a savory and salty taste. The roasted peanuts add a crunchy texture and nutty flavor.
Serving suggestions:
Serve the Massaman curry with a side of jasmine rice and steamed vegetables for a complete meal.
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Region: Thai