Serves 4
Ingredients:
- 1 tbsp Vegetable Oil (15ml)
- 8 × Skinless, Boneless Chicken Thighs (1kg), cut into 3cm pieces
- ½ cup Massaman Curry Paste (150g)
- 250g Baby (Chat) Potatoes, thinly sliced
- 400ml Coconut Milk
- 1 tbsp Lime Juice (15ml)
- 1 tbsp Fish Sauce (15ml)
- 1 cup Fresh Coriander Leaves (15g)
- ½ cup Cashews (75g), toasted and chopped
- 1 × Red Bird’s-Eye Chilli (10g), thinly sliced
- Sea Salt (4g) and Cracked Black Pepper (1g), to taste
- Steamed Rice, optional, to serve
Method
- Prepare the chicken. Cut the chicken thighs into 3cm pieces and season with salt and cracked black pepper.
- Brown the chicken. Heat the vegetable oil in a large shallow saucepan over high heat. Add the chicken and cook for 5 minutes, turning occasionally, until golden brown.
- Add the curry ingredients. Add the Massaman curry paste, sliced potatoes and coconut milk. Stir well to combine.
- Simmer. Cover and cook for 10 minutes, or until the potatoes are tender and the chicken is cooked through.
- Finish the curry. Remove the lid and stir in the lime juice and fish sauce. Cook uncovered for 5 minutes, allowing the sauce to reduce slightly.
- Serve. Divide the Massaman curry between serving bowls and top with fresh coriander, toasted cashews and sliced chilli. Serve with steamed rice, if desired.
The Fishwives Kitchen Notes
- Slice the potatoes evenly. Thin, even slices help the potatoes cook quickly and absorb the curry flavours.
- Brown the chicken well. Allowing the chicken to develop a golden colour adds extra depth and flavour to the curry.
- Adjust the heat. Add more or less bird’s-eye chilli depending on your preferred level of spice.
- Toast the cashews. Lightly toasting the cashews before serving brings out their natural nuttiness and adds a delicious crunch.
- Serving suggestion: Serve with steamed jasmine rice and garnish with extra coriander, chilli and a squeeze of fresh lime.
