Chef Ray – Massaman Chicken Curry

This is the curry for people that don’t like spice. The Massaman paste gives the meal flavour without assaulting your taste buds.

Print Recipe

Massaman Chicken Curry

This is the curry for epole that don't like spice. The Massaman paste give the meal flavour without assaulting your taste buds.

Total Time30 minutes mins

Course: Main Course

Keyword: Australian Healthy Food Guide, Australian HFG, Chicken Recipe, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Meal, Healthy Recipe, HFG, Massaman Chicken Curry

Servings: 4

Calories: 519kcal

Ingredients

• 1 Tbsp. olive oil
• 1 Tbsp. fresh ginger grated
• 2 Tbsps. massaman curry paste
• 1 Tbsp. lemongrass paste
• 450 g sweeet potato/kumara chopped
• 3 tomatoes chopped
• 500 g lean, skinless chicken thigh fillets, chopped
• 2 small red capsicums, chopped
• ½ cup lite coconut milk
• 200 g snow or sugar snap peas, trimmed
• 1 tsp fish sauce
• 2 limes
• ½ cup coriander leaves, plus extra to serve
• 1 Tbsp. desiccated coconut
• red chillies, chopped or sliced, to garnish (optional)
• handful roasted peanuts, to garnish (optional)

Instructions

• In a large non-stick frying pan, heat oil over medium-high heat. Add ginger, curry and lemongrass paste. Cook, stirring, 30 seconds. Add sweet potato. Stir to coat.
• Add tomatoes and cook, stirring, for 2-3 minutes until tomatoes soften. Add chicken and cook, stirring, for 3 minutes until lightly golden. Add capsicum and coconut milk and ½ cup water. Simmer covered for 10 minutes. Uncover and simmer further 5-10 minnutes or until sweet potato is tender and chicken is cooked through.
• Add snow peas or sugar snaps, cook uncovered a further 2-3 minutes until bright green crisp. Add fish sauce and the juice of one lime. Adjust seasoning. Stri through coriander.
• Meanwhile, in a medium saucepan with a lid, bring rice, 1 cup water and coconut to boil. Reduce heat, simmer covered for 10-15 minutes untilliquid is absorbed and rice is tender. Remove from heat. Leave for 5 minutes before serving.
• Divide curry and rice amojng serving bowls. Scatter with extra coriander and chilli and peanuts, if using. Serve with lime wedges.

Notes

Ray, Kerrie; (April 2023) Add A Little Spice In Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.

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