Chicken Massaman Curry

Name: Chicken Massaman Curry
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 3 Tbsps brown sugar; 383 grams coconut milk; 567 grams skinless, boneless chicken breast meat - cubed; 3 Tbsps curry paste; 3 Tbsps fish sauce; 1 slice (3/4 inch thick) ginger, minced; 3 Tbsps fresh lime juice; 79 milliliters peanut butter; 710 milliliters peeled, cubed potatoes; 3 Tbsps tamarind paste; 2 Tbsps vegetable oil

Chicken Massaman Curry might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 762 calories, 43g of protein, and 46g of fat per serving. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. If you have lime juice, fish sauce, chicken breast meat, and a few other ingredients on hand, you can make it. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. This recipe is typical of Asian cuisine.

Instructions

Heat vegetable oil in a large saucepan over medium heat. 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.

Ingredients you will need

Vegetable Oil

Curry Paste

Whole Chicken

Ginger

Equipment you will use

Sauce Pan

Stir in brown sugar, fish sauce, tamarind paste, peanut butter, 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.

Ingredients you will need

Chicken Pieces

Tamarind Paste

Peanut Butter

Coconut Milk

Brown Sugar

Fish Sauce

Potato

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

Ingredients you will need

Lime Juice

Equipment

Sauce Pan

Ingredients

Servings:

3Tbsps

brown sugar 383grams

coconut milk 567grams

skinless, boneless chicken breast meat - cubed 3Tbsps

curry paste 3Tbsps

fish sauce 1slice

(3/4 inch thick) ginger, minced 3Tbsps

fresh lime juice 79milliliters

peanut butter 710milliliters

peeled, cubed potatoes 3Tbsps

tamarind paste 2Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.