Recipe Cuisine: Thai
Theme: Soul Spicy
Fusion Fire Massaman
By: Carly Bramley
Ingredients
- 1/2 jar Valcom Massaman authentic Thai curry paste
- 2 tablespoons oil
- 900g chicken thighs
- 2 teaspoons tamarind
- 1 teaspoon fish sauce
- 1 teaspoon raw sugar
- 1 teaspoon of kaffir lime leaves
- One whole brown onion chopped into cubes
- 3 medium potatos
- 400ml coconut milk
- One small green chilli
- 2 tablespoons crunchy peanut butter
- 1 cup green beans
- Salt and pepper to taste
- Juice of 1 yuzu
Product used in recipe
- VALCOM - CURRY PASTE MASSAMAN
- SQUID BRAND - FISH SAUCE
- VALCOM - KAFFIR LIME LEAVES
Method
- Prep firstChop chicken thighs into large bite-size pieces.Peel and cube potatoes.Chop onion into cubes.Slice green chilli (remove seeds if you want less heat).Trim green beans into 3–4 cm pieces.
- Heat 2 tbsp oil in a large potAdd ½ jar Massaman paste and fry for 2–3 minutes, stirring, until fragrant and slightly darker.
- Add the chicken to the paste and stir to coat.Cook for 4–5 minutes until the chicken is sealed on the outside.
- Add the Onions, Potatoes, Coconut milk, Peanut butter, sugar, tamarind, and chilli and gentle simmer for 12 minutes, add green beans and simmer a further 13 minute or until the potatoes are tender
- Add fish sauce then stir, add yuzu and salt and paper to taste Best served with steamed rice
