Thai Massaman Chicken curry
- Massaman curry paste
- 2 tbsp vegetable oil
- 2 red onions, sliced
- 500g/1lb 2oz chicken breast, cut into 1.5cm/½in strips
- 1 large potato, peeled and cut into 1.5cm/½in cubes
- 2 bird’s-eye red chillies, cut almost in half lengthways (or more, to taste)
- 250ml/9fl oz good-quality chicken stock, preferably homemade
- 200ml/7fl oz coconut milk
- 2 tomatoes, skins removed, flesh roughly chopped
- 6 lime leaves
- 2 tbsp fish sauce
- 1½ tbsp palm sugar
- 25g/1oz roasted peanuts, roughly chopped
- Heat the oil in a medium-sized, flameproof, lidded casserole. Add the onions and fry for 8-10 minutes, or until softened and light golden-brown.
- Increase the heat, push the onions to one side of the casserole, then add the chicken strips to the other side and fry for 2-3 minutes on all sides, or until sealed all over.
- Add half of the Massaman curry paste to the casserole. Stir well to coat the chicken and onions in the paste. Fry the mixture for 1-2 minutes, or until fragrant.
- Add the potatoes, chillies, chicken stock, coconut milk, tomatoes, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring the mixture to the boil, then cover the casserole with the lid and reduce the heat until the mixture is simmering. Continue to simmer for 12-15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season, to taste, with a little more fish sauce. Ready to serve.