Chicken breast stewed in coconut milk sauce with pasta masman curry.
A traditional massaman curry dish has Thai roots and takes a lot of cooking time. We have greatly simplified the process. making curry sauce. Through the use of chicken breast instead of the hips, a long quenching is not required. As a result a dish appeared, quick to prepare, but not losing its roots.
Time: 50 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr chicken breasts with skin
- 350 gr potatoes, peeled and sliced
- 120 gr. massman curry paste
- 380 gr. coconut milk
- 1 tbsp. l fish sauce
- 1/4 Art. roasted peanuts
- 1 bay leaf
- 1 stalk of lemongrass, chopped
- 1 small onion, cut into large slices
- Steamed rice as a side dish
Recipes with similar ingredients: chicken breasts, potatoes, milk coconut, fish sauce, curry, lemon grass, bay leaf, Peanuts, rice
Recipe preparation:
- Mix curry paste and 2 tbsp. l coconut milk in large pan over medium heat. Keep stirring the mixture for about 5 min. until it stops sticking to the pan and starts turn brown. Add the fish sauce and mix for seconds, then add potatoes, peanuts, bay leaves, lemongrass, onions, the rest of coconut milk, 1 tbsp. water and 1/2 tsp salt. Cook over high heat for 15 to 20 minutes., stir occasionally until the potatoes are soft. Mix chicken with 0.5 tsp at the same time. salt in a bowl and leave at room temperature. Add chicken to sauce and simmer on low heat 4 or 5 min. until ready. Take away the bay leaf and lemongrass. Serve with rice.
