Thai Chicken Mussuman Curry Recipe

Name: Thai Chicken Mussuman Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons musumman curry paste; 1 small onion, sliced into 2cm pieces; 1 kg chicken breast, cut to 2cm strips; 2 (400 ml) cans coconut milk; 1 large potato, peeled and cut to 2cm cubes; 1 large carrot, peeled and sliced; 1 teaspoon fish sauce; 12 limes, juice of or 12 lemon, juice of; ¼ cup roasted peanuts (or (2 tbsp crunch peanut butter); 3 -4 kaffir lime leaves (can use dried) (optional)

Servings: persons

2 tablespoons musumman curry paste
1 small onion, sliced into 2cm pieces
1 kg chicken breast, cut to 2cm strips
2 (400 ml) cans coconut milk
1 large potato, peeled and cut to 2cm cubes
1 large carrot, peeled and sliced
1 teaspoon fish sauce
12 limes, juice of or 12 lemon, juice of
¼ cup roasted peanuts (or (2 tbsp crunch peanut butter)
3 -4 kaffir lime leaves (can use dried) (optional)

1
With a small amount of cooking oil, fry the onion and curry paste until brown.
2
Add chicken pieces and stir fry until slightly browned.
3
Pour in both cans of coconut milk.
4
Add potato and carrot pieces.
5
Bring to gentle boil and turn down heat.
6
Simmer for 15 minutes or until potato is soft.
7
Add peanuts and simmer for another 5 minutes.
8
Add lime juice and kaffir leaves.
9
Serve with steamed rice.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons musumman curry paste, 1 small onion, sliced into 2cm pieces, 1 kg chicken breast, cut to 2cm strips, 2 (400 ml) cans coconut milk, and more.

Yes, Thai Chicken Mussuman Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken Mussuman Curry

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