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Ingredients
3tbsp (Approximately Half a Small Jar) Massaman Curry Paste
400ml Tin Coconut Milk
400g Chicken Breast Diced
500g Potatoes Peeled and Diced
300g Basmati Rice
Splash of Fish Sauce
Salt
Chicken Massaman Curry
This classic Thai curry is an easy one to prepare and a filling one to consume. We’ve allowed for half a jar of Massaman curry paste but feel free to put as little or as much in as you like depending on how hot you like your south-east Asian dishes. The traditional version uses additional ingredients such as ginger, peanuts and tamarind, but this easy version keeps well within budget whilst still packing in plenty of flavour.
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Loading...How to Cook
1. Pour the coconut milk into a large saucepan with the curry paste and gently heat until simmering.
2. Boil a pan of salted hot water for the rice and then cook the basmati according to packet instructions (this should take 10-15 minutes).
3. Add the diced potatoes to the coconut milk and cook for 5 minutes.
4. Add the diced chicken breast and simmer in the coconut milk for 5 minutes or until cooked.
5. Add a splash of fish sauce to season, taste it to check it tastes good then serve on a bed of the basmati rice.
Spruce it Up
Add a handful of crushed or whole cashews to the curry just before serving to add another texture to the curry. Try crushing whole cashews slightly just using your hand to break them up into easier to eat chunks throughout the curry.
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Ann Armstrong
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