Thai Massaman Curry

A rich coconut curry with layers of aromatic flavours

Ingredients (serves 4)

• 2 large sliced chicken breasts (or equivalent of diced beef)
• 2 tablespoons of vegetable oil
• 140-180g jar of Thai Massaman paste (available in all large supermarkets)
• 1 can (400ml) coconut milk
• 400g of baby potatoes. We recommend Jazzy or Venezia but other varieties work also
• 200g of stir fry vegetables. Choose from – red onion, peppers, green beans, broccoli, sweetcorn
• 1 tablespoon of peanut butter
• Optional spices – nutmeg, cinnamon, cumin, ginger, garlic 

Prep and cooking time – 30 minutes

Instructions

1. Cut potatoes into bite size pieces and boil for 10 minutes in a saucepan.
2. Heat oil to medium heat in a large frying pan.
3. Add chicken and vegetables and gently cook for 4-5 minutes.
4. Add the jar of Massaman paste and cook for a further 1 minute.
5. Add coconut milk and simmer for 10 minutes.
6. Add optional spices if required for extra flavour
7. Drain the potatoes, add them to the pan and gently simmer for a further 10-15 minutes until all ingredients are thoroughly cooked.

Tip – Spice up your curry by adding some chilli flakes or a fresh chilli

Back to Recipes