Thai Massaman Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 200 g peanuts, unsalted, whole or chopped as desired
- 100 g curry paste (Massaman)
- 3 medium onion (s), eighth
- 600 g turkey, or chicken, cut into bite-sized pieces
- 1 kg potato (s), waxy
- 800 ml coconut milk
- 400 ml milk
- 200 ml water
- 4 teaspoon, heaped sugar
- 2 cubes chicken broth
- 1 bell pepper (s)
- 6 tablespoon sunflower oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put 6 tablespoons of oil in a large saucepan. Sweat the Massaman paste in it for about 1 minute and stir until the full aroma of the paste is developed. Then deglaze with the coconut milk and normal milk. Add the water and mix again. Add the potatoes and simmer until the potatoes are almost through. Season to taste while it simmering. If too hot, add normal milk until the heat is ok.
- When the potatoes are almost through, add 4 heaped teaspoons of sugar, 2 cubes of chicken or poultry stock, stir well and bring to the boil briefly. Add the meat and simmer until it`s done. It`s pretty quick.
- Add the onions and peppers. Mix everything well and bring to the boil again. If necessary, add salt and pepper to taste. Just before the end, add the nuts so that they are nice and warm, but not too soft.
- Rice goes well with it.
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