Massaman Curry Recipe
Ingredients
400 g chicken thighs, chopped
1 onion, diced
2 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons Massaman curry paste
400 ml coconut milk
400 g diced potatoes
200 g carrots, sliced
2 tablespoons fish sauce
2 tablespoons brown sugar
Method
Heat a large pot over medium heat. Add the onion and cook until soft. Stir in the garlic and ginger, cooking until fragrant.
Mix in the Massaman curry paste, allowing it to cook for a minute. Pour in the coconut milk and bring to a simmer.
Add the chicken pieces to the pot. Cook for about 10 minutes, stirring occasionally until the chicken is nearly cooked through.
Incorporate the potatoes and carrots into the mixture. Simmer until the vegetables are tender, about 15 to 20 minutes.
Stir in the fish sauce and brown sugar. Cook for an additional 5 minutes, then enjoy.
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