Thai Massaman Chicken Curry

CREDITS

Rec credit: @when_ruhana_cooks
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INGREDIENTS

1 large onion (chopped)1 kg chicken fillet (large cubes)1 teaspoon crushed garlic400g packet cubed sweet potato400g packet cubed butternut 1 can coconut cream2 packets Woolworths Massaman curry paste1 cup water2-4 tablespoon fish sauce1 punnet oyster mushrooms1 punnet baby corn (sliced in halves)1 tablespoon maizena (corn flour) mixed with a little water.salt and pepper (to taste)Juice of 1 lime
Garnish:1 cup fried peanuts2 teaspoon tempered sesame seeds2 sliced fried red chilliesfresh coriander1 lime cut in wedges

METHOD

1. In a wok, fry the onion for a few minutes in a little vegetable oil.
2. Add the garlic, curry pastes and chicken and stir until starting to cook.
3. Add the butternut, sweet potato and corn.
4. Add the coconut cream, water and fish sauce.
5. Stir in and push everything down so that it’s covered by the liquid.
6. Bring to the boil with the lid on, then reduce to a medium heat and simmer for about 30 minutes.
7. Saute mushrooms. Add to pot.
8. Add the maizena (corn flour) mixture and cook for 5-10 minutes with the lid off until thickened a little and vegetables are cooked through.
9. Grind in salt and pepper to taste, and mix in lime juice.
10. Garnish with chillies, sesame seeds, peanuts, coriander and lime.
11. Serve over jasmin (or basmati) rice.

POSTED ON

05 Aug 2017

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