This massaman curry recipe flavored with tamarind and coconut milk is ready in under an hour Serve over plain white rice
Prep Time
55 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Gather the ingredients.
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Add in cubed chicken
and cook until the pieces turn white on the outside
about 3 minutes.
Mix in peanut butter
brown sugar
fish sauce
and tamarind paste
stirring to combine. Add potatoes and coconut milk. Bring to a boil
then reduce heat to medium-low
cover
and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center
about 20 minutes.
Add lime juice and cook for an additional 5 minutes before serving.
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