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Chicken Massaman Curry Recipe

Chicken Massaman Curry recipe

This massaman curry recipe, flavored with lime, tamarind, and coconut milk, is quick and easy to make. Enjoy the deliciously warm, comforting flavors.


2 tablespoons vegetable oil
3 tablespoons curry paste
1 (3/4 inch thick) slice ginger, minced
1.25 pounds skinless, boneless chicken breast meat - cubed
0.33333334326744 cup peanut butter
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice


Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Add in cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Mix in peanut butter, brown sugar, fish sauce, and tamarind paste, stirring to combine. Add 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 lime juice and cook for an additional 5 minutes before serving.

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