Shortcut Chicken Massaman Curry

Traditional Massaman curry has Thai and Muslim roots and can take a long time to prepare. We've simplified the recipe greatly by relying[ on premade curry paste (instead of requiring you to make your own from scratch) and using chicken breast instead of thighs, eliminating the need for long stewing. The result is a shortcut that the authentic version would be proud of.]

Total Time:
50 min
15 min
35 min

4 servings

  • One 4-ounce can Massaman curry paste
  • One 13.5-ounce can coconut milk
  • 1 tablespoon fish sauce
  • 3/4 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 1/4 cup roasted peanuts
  • 1 bay leaf
  • 1 stalk lemongrass, pounded and tied in a knot
  • 1 small onion, cut into 1-inch pieces
  • Salt
  • 3/4 pound boneless skinless chicken breasts, sliced 1/4-inch thick across the grain
  • Steamed jasmine rice, for serving
  • Combine the curry paste and 2 tablespoons coconut milk in a large saucepan over medium heat. Keep stirring and scraping the mixture until it sticks to the pan and starts to brown, 5 minutes. Add the fish sauce and stir for a few seconds, then add the potatoes, peanuts, bay leaf, lemongrass, onion, the rest of the coconut milk, 1 cup water and 1/2 teaspoon salt. Simmer gently, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. Meanwhile, toss together the sliced chicken with 1/2 teaspoon salt in a bowl and let sit at room temperature. Add the chicken to the sauce and simmer gently until just cooked through, 4 to 5 minutes. Remove the bay leaf and lemongrass. Serve with the rice.

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