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Chicken Massaman Curry

  • 4servings
  • 35minutes
  • 690calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, D, E
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 3 tablespoons curry paste

  3. 1 (3/4 inch thick) slice ginger, minced

  4. 1 1/4 pounds skinless, boneless chicken breast meat - cubed

  5. 3 tablespoons brown sugar

  6. 3 tablespoons fish sauce

  7. 3 tablespoons tamarind paste

  8. 1/3 cup peanut butter

  9. 3 cups peeled, cubed potatoes

  10. 1 (13 1/2 ounce) can coconut milk

  11. 3 tablespoons fresh lime juice

Instructions Jump to Ingredients ↑

  1. 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.

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

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