Serves : 4       

  Prep Time : 15-20 minutes      

  Cook Time : 25-30 minutes 

Ingredients :

– 500g of Chicken (preferably thigh or upper thigh, and skinned)

– 70g of Massaman Curry Paste

– 2 Potatoes

– 1L of Water

– Oil

– 400ml of Coconut Milk « Real Thai ® »

– 20g of Garlic cloves

– 30g of Ginger

– ½ of a Makrut Lime

– 5 Dried Chilis

– 3 tablespoons of Fish Sauce « Real Thai ® »

– 30g of Shallots

– 4 tablespoons of Light Brown Sugar

– 2 pinches of Salt

– 1 Cinnamon stick

– 1 fist full of Cashew Nuts

– A few sprigs of fresh Coriander

Instructions :

Boil 1 liter of water. Place the potatoes and leave for 20 minutes until cooked al dente.

While the potatoes boil, cut the chicken into thin strips. Once the potatoes are cooked, remove the skin and cut into 4 wedges.

In a frying pan, fry the chicken strips and potatoes in some oil for 5 minutes. Put aside.

Thinly cut the garlic, shallots, makrut lime, chili and ginger. Heat the oil in a pan. Add the curry paste, garlic, shallots, makrut lime, chili and ginger. Fry together over a high flame for 2 minutes.

Stir well to avoid the ingredients sticking to the pan. Lower the flame if necessary.

Add the coconut milk, the chicken, the potatoes and the cinnamon stick, and bring to boil.

Add the fish sauce, sugar, salt, and 5 tablespoons of water, and then leave to simmer for a few minutes over a medium flame until everything is cooked.

Divide everything into 4 bowls, taking out the cinnamon stick, and garnish with crushed cashew nuts and fresh coriander leaves.

Tip :

For a perfect combination, serve with Thai Jasmine Rice « Golden Rose ® »


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