Anna`s Massaman Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breasts
- 1 bunch spring onion (s), approx. 3 - 4 pieces, depending on size
- 1 bag curry paste (Massaman) is available pre-portioned in the Asian shop, = approx. 3 tablespoon)
- 400 ml coconut milk
- 2 tablespoon peanut butter, creamy
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 4 tablespoon fish sauce
- 100 g peanuts, less if you like
- 4 medium potato (s)
- 3 cm ginger, fresh
- 0.5 ½ bunch coriander, fresh
- 1 stalk lemongrass
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into fine strips, cut the spring onions into rings, peel the potatoes and cut into 1 cm cubes, peel the ginger and chop it very finely, cut the lemongrass stalk into three pieces.
- Chop the coriander as well, roughly separating the stems and roots if necessary (not included with every bunch of coriander, but if they do, they can be eaten with the leaves). It doesn`t have to be absolutely exact, I just cook the stems and roots longer so that they become soft.
- Heat the oil in a wok, fry strips of meat in it. Add the potato cubes and fry briefly. Deglaze with the coconut milk. Add the curry paste, peanut butter, sugar, vinegar, fish sauce, peanuts, ginger, lemongrass, stalks and coriander roots and cook for about 40 minutes, stirring frequently. If too much liquid evaporates or the potatoes bind the curry too much, add a little more water or broth if necessary.
- At the end of the cooking time, fish out the lemongrass, mix in the spring onions, simmer for another 5 minutes, then add the coriander leaves and serve.
- We usually have Anna`s pan-naan (the recipe is in my user profile). It`s not Thai at all, but it tastes absolutely fantastic with it.
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