Massaman Curry in a Hurry

nickrecipearcecom

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 10 - 12

This one’s cooking time was approx 45 minutes and super yum! We did a huge batch as it’s great to freeze but feel free to divide up the quantities based on how many you’re cooking for! 

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  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour
  • Serves: 10 - 12

Ingredients

  • 2 Jars Massaman curry paste
  • 8 Potatoes
  • 1 Head Cauliflower
  • 6 400ml Coconut cream
  • 3 Tsp Palm sugar
  • 6 Chicken breast
  • 4 Lemons
  • 4 Tbsp Fish sauce
  • 1 Tbsp Black pepper
  • Salt
  • Rice, (1 handful per person)
  • Toppings of choice, (Chilli flakes, cashes, spring onion, fried shallots, sesame seeds)

Method

  • 1)

    Heat up a big pot on medium heat and fry off curry paste.

  • 2)

    Chop potatoes into large chunks (approx eighths)

  • 3)

    Add potatoes to curry paste and coat in paste, bring up to bubbling for a few minutes. Continue to stir every 30 seconds.

  • 4)

    After a few minutes, add in your coconut cream. Continue to bubble for 10 minutes.

  • 5)

    Add palm sugar to pot

  • 6)

    Chop up cauliflower and cut ends off beans

  • 7)

    After 10 minutes add other veg to the pot. Stir and put lid on to cook for 15 minutes.

  • 8)

    Thinly slice your chicken. Then add to pot after 15 minutes.

  • 9)

    Stir chicken through well, leave lid off and cook for 10 minutes.

  • 10)

    Cook the rice while the chicken cooks. Either bring stock or water to a simmer add a handful of rice per person and allow to cook as per packet instructions before straining.

  • 11)

    Add fish sauce, zest of 4 lemons, pepper and salt to curry.

  • 12)

    Once rice and curry have finished cooking, serve curry on top of rice and finish off with any of the toppings (all is optimum). Make sure you do squeeze of lemon at the end.

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