Summary

Ingredients

• 3 tablespoon curry paste, (Massaman curry paste from the Asian shop)
• 1 can coconut milk
• 2 tablespoon sugar, brown
• 2 onions)
• 1 clove garlic
• 3 cm ginger
• 5 kaffir lime leaves, frozen
• 0.5 ½ stalk lemongrass
• 2 potato (s)
• 0.25 ¼ pumpkin (se), (butternut squash) or Hokkaido
• 2 chicken breast fillet (s), (approx. 50 g)
• 200 ml water, hot
• 200 g beans, (reen beans, frozen)
• 100 g peanuts, salted, canned (amount to taste)
• 2 tablespoon fish sauce

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Instructions

1. Remove the stems from the kaffir lime leaves and chop into fine strips. Peel the ginger (peeler) and cut into small cubes. Finely chop the lemongrass. Cut the garlic into small cubes and the onion into slices.
2. Cut the chicken breast into fine strips. Mix with 1 teaspoon of the curry paste, lime leaves, ginger, lemongrass and garlic. Let it marinate.
3. Peel the potatoes and cut into 1 cm cubes, peel the butternut squash (Hokkaido with the skin) and cut into cubes as well.
4. Bring the rest of the Massaman curry paste, 5 tablespoon coconut milk and the brown sugar to the boil until the whole thing is oily and smells. Then add the onions and the rest of the coconut milk to the saucepan and bring to the boil. Then add the chicken (with the spices), the potatoes and the pumpkin. Rinse the coconut milk can with the hot water and pour the liquid into the saucepan. After approx. 20 minutes add the frozen green beans, the canned peanuts and the fish sauce. Let simmer until all the ingredients are done and the beans still have a bit of bite. If desired, add more fish sauce and sugar to taste.
5. We also have basmati rice or homemade naan with black cumin and turmeric from the pan.
6. Tip:
7. Swap curry paste and vegetables and it`s a completely different curry. The method of preparation remains the same.