Massaman Curry with Chicken
Ingredients:
3 lbs. chicken thighs or breasts, diced
2 T. coconut oil
2 baking potatoes, peeled and cubed
2 cups carrots, diced
1 onion, chopped
1 bell pepper, seeded and chopped
2 cans coconut milk
4 T. Thai red curry paste
2 tsp. fresh ginger paste (or to taste)
1 tsp lemongrass paste (or to taste)
4 T. lemon juice
3 T. fish sauce (or to taste)
2 T. brown sugar
2 tsp. chicken bouillon
1/4 cup smooth peanut butter
1-2 cups water
red chili flakes (to taste)
chopped peanuts (optional)
Cooked Botan or Jasmine rice
2 T. coconut oil
2 baking potatoes, peeled and cubed
2 cups carrots, diced
1 onion, chopped
1 bell pepper, seeded and chopped
2 cans coconut milk
4 T. Thai red curry paste
2 tsp. fresh ginger paste (or to taste)
1 tsp lemongrass paste (or to taste)
4 T. lemon juice
3 T. fish sauce (or to taste)
2 T. brown sugar
2 tsp. chicken bouillon
1/4 cup smooth peanut butter
1-2 cups water
red chili flakes (to taste)
chopped peanuts (optional)
Cooked Botan or Jasmine rice
Stove Top Instructions:
Cook chicken. Chop and set aside. In a large stock pot heat coconut oil and add diced vegetables. Cook over medium heat, stirring often to coat veggies in oil, for about 15 minutes or until veggies begin to soften.
In a medium bowl, combine coconut milk, pastes, lemon juice, fish sauce, brown sugar, chicken bouillon, and peanut butter. Pour sauce over veggies. Add water and chicken. Add chili flakes if desired. Simmer over low heat for 30 minutes or until veggies are tender. Server over rice and top with chopped peanuts and extra red chili flakes if desired.
Cook chicken. Chop and set aside. In a large stock pot heat coconut oil and add diced vegetables. Cook over medium heat, stirring often to coat veggies in oil, for about 15 minutes or until veggies begin to soften.
In a medium bowl, combine coconut milk, pastes, lemon juice, fish sauce, brown sugar, chicken bouillon, and peanut butter. Pour sauce over veggies. Add water and chicken. Add chili flakes if desired. Simmer over low heat for 30 minutes or until veggies are tender. Server over rice and top with chopped peanuts and extra red chili flakes if desired.
OR...
Crock Pot Instructions:
Heat coconut oil and add to bottom of a large crock pot. Add chicken and vegetables and stir to coat. Combine coconut milk, pastes, lemon juice, fish sauce, brown sugar, bouillon, peanut butter, water and chili flakes. Pour over chicken and veggies.
Cook in crockpot on low for 5-6 hours or until chicken is cooked through (use thermometer for best indication) and vegetables are tender. The sauce will reduce and thicken some while cooking. Serve over jasmine or botan rice and top with chopped peanuts and extra chili flakes if desired.
Heat coconut oil and add to bottom of a large crock pot. Add chicken and vegetables and stir to coat. Combine coconut milk, pastes, lemon juice, fish sauce, brown sugar, bouillon, peanut butter, water and chili flakes. Pour over chicken and veggies.
Cook in crockpot on low for 5-6 hours or until chicken is cooked through (use thermometer for best indication) and vegetables are tender. The sauce will reduce and thicken some while cooking. Serve over jasmine or botan rice and top with chopped peanuts and extra chili flakes if desired.
OR...
Freezer Meal Instructions:
Dice and chope chicken, onions, bell pepper, carrots and potatoes. Place in a gallon sized freezer bag.
In a medium bowl combine all remaining ingredients (except water, peanuts, and rice) and whisk until well combined. Pour sauce over chicken and veggies in bag. Label and freeze.
When ready to serve: Add contents of bag to large crockpot with 1-2 cups water. Cook on low 7-8 hours or until chicken is cooked through (use thermometer for best indication) and vegetables are tender. The sauce will reduce and thicken some while cooking. Serve over jasmine or Botan rice and top with chopped peanuts and extra red chili flakes if desired.
Dice and chope chicken, onions, bell pepper, carrots and potatoes. Place in a gallon sized freezer bag.
In a medium bowl combine all remaining ingredients (except water, peanuts, and rice) and whisk until well combined. Pour sauce over chicken and veggies in bag. Label and freeze.
When ready to serve: Add contents of bag to large crockpot with 1-2 cups water. Cook on low 7-8 hours or until chicken is cooked through (use thermometer for best indication) and vegetables are tender. The sauce will reduce and thicken some while cooking. Serve over jasmine or Botan rice and top with chopped peanuts and extra red chili flakes if desired.
After a long day at the resume writing Calgary company in Canada, I couldn't wait to head home and prepare this amazing recipe with my family. We decided to give it a try for our freezer meal night, and it turned out to be a delightful experience. What made it even more magical was witnessing my kids eagerly gobbling it up. It's interesting how curry often gets associated with spiciness, but in reality, it's a versatile recipe that can be easily adjusted to suit individual preferences. To add a bit of heat, my husband and I sprinkled some red chili flakes into our portions, while ensuring the kids could enjoy a milder, non-spicy version. The combination of tender chicken, hearty potatoes, and the nutty curry sauce created a truly satisfying and comforting meal that pleased everyone's taste buds.
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