Massaman curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the chicken curry, heat the oil in a medium, flameproof, lidded casserole. Add the onions and fry for 8–10 minutes, or until softened and light golden-brown. Increase the heat, push the onions to one side, then add the chicken to the other side and fry for 2–3 minutes on all sides, or until sealed all over. Add half the curry paste (see tip). Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add the potato, chillies, stock, coconut milk, tomatoes, lime leaves, star anise, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring to the boil, then cover with the lid and reduce the heat until the mixture is simmering. Simmer for 12–15 minutes, or until the chicken is cooked through (do not overcook the chicken as it will become dry). Season to taste with a little more fish sauce or some lime juice. Just before serving, stir in the basil leaves and half the roasted peanuts. To serve, spoon the Thai massaman curry into bowls and garnish with the extra Thai basil leaves, the sliced red chilli and remaining peanuts. Serve with steamed sticky rice. I HAVE ADAPTED THE ABOVE RECIPE WITH GOOD RESULTS: Use chicken thigh and shop bought paste. Marinade thighs in half the paste plus honey Cook in tin foil for 40mins, remove foil top for ten more Slice up chicken and add in with veg plus other half of paste 1tbsp soy is fine Tomatoes optional Coriander fine instead of Thai basil