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Chicken Massaman Curry

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Chicken Massaman Curry
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Makes: 4 servings adjust
Whenever we go out for Thai food, this is what we order. Distinctly different than other curries and superb over a bead of white rice.



  • 2 tablespoons Vegetable Oil

Step 1

Heat vegetable oil in a large saucepan over medium heat.


  • 3 tablespoons Thai Curry Paste
  • 1 slice Fresh Ginger, 3/4 inch thick, minced
  • 1 14 pounds Boneless Skinless Chicken Breast, cubed

Step 2

Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.


  • 3 tablespoons Brown Sugar
  • 3 tablespoons Thai Fish Sauce
  • 3 tablespoons Tamarind Paste
  • 13 cup Peanut Butter
  • 3 cups Potato, peeled, cubed
  • 1 can Coconut Milk

Step 3

Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to boil.

Step 4

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.


  • 3 tablespoons Fresh Squeezed Lime Juice

Step 5

Add the lime juice and cook for an additional 5 minutes before serving.
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