Ingredients
- 500 gms Chicken Breast
- 2 medium size potatoes
- 1 small onion
- 1/2 jar Valcom Massaman Curry paste
- 1 tsp fish sauce
- 1 tsp brown sugar
- 1 tsp salt
- 1 tbsp tomato sauce
- Juice from half a lemon
- Garnish _;crushed peanuts 1 red chilli & some curry leaves
- 4 sheets Spring Roll pastry
- 2 tablespoons oil for curry2 tablespoons oil fot brushing Bakepastry cups
Method
- Pastry Cups
- Cut pastry sheets into 4 squares, brush oil on both sides.Put 2 overlapping layers of pastry squares into muffin tins. Bake at 190C for about 8 mins till slightly brown & crispy.
- Pastry Cups can be made a day before & can keep in air tight containers for up to 3 days
- Massaman Curry Chicken
- Cut chicken, onions & potatoes into small pieces.Cook potatoes with a bit of water in microwave on high for 5 mins. Drain & set aside.
- Fry 2 tablespoon of oil in fry pan on high heat, add 1/2 jar of Massaman Curry paste . Fry till fragrant. Add onions, fry for 2 mins, add pieces of chicken & fry for 5 mins.Add 100mls of coconut cream, 1 tsp of fish sauce, 1 tsp of brown sugar, 1 tsp salt & 1 tbsp of tomatoe sauce.Simmer for about 10 mins till creamy .
- Add cooked potatoes & stir fry till all mixed in.
- Spoon Massaman Chicken Curry into pastry cups. Garnish with crushed peanuts, diced red chilli & curry leaves.
- This delicious Massaman Chicken Curry is a drier version. It's full of flavour, creamy, sweet & spicy. When eaten in the crispy pastry cups it tentalizes your taste buds with all that textures & flavours!
Product used in recipe
- Valcom - Curry Paste Massaman