Shortcut Chicken Massaman Curry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 29
- Saturated Fat
- 19
- Carbohydrates
- 38
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 28
- Cholesterol
- 65
- Sodium
- 882
- Total: 50 min
- Active: 25 min
Ingredients
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
Directions
- 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.