Thai Mussamun Curry With Chicken, Potatoes, And Peanuts Recipe

Name: Thai Mussamun Curry With Chicken, Potatoes, And Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) cans unsweetened coconut milk, divided (about 3 1/2 cups); 3 tablespoons mussamun curry paste (you can find a recipe for this at Mussamun Curry Paste (Also Spelled Massaman)); 2 lbs boneless chicken thighs or 2 lbs chicken breasts, cut into bite-size chunks, skin left on; 1 large potato, peeled and cut into bite-size chunks (about 1 1/2 cups); 1 medium onion, halved lengthwise and sliced lengthwise into thick wedges; 1/2 cup dry roasted salted peanut; 6 cinnamon sticks, each about 3 inches long; 3 tablespoons fish sauce; 3 3 tablespoons light brown sugar or 3 tablespoons dark brown sugar; 3 tablespoons tamarind juice; 1/4 teaspoon salt; 2 tablespoons freshly squeezed lime juice, plus more if needed

Servings: persons

2 (14 ounce) cans unsweetened coconut milk, divided (about 3 1/2 cups)
3 tablespoons mussamun curry paste (you can find a recipe for this at Mussamun Curry Paste (Also Spelled Massaman))
2 lbs boneless chicken thighs or 2 lbs chicken breasts, cut into bite-size chunks, skin left on
1 large potato, peeled and cut into bite-size chunks (about 1 1/2 cups)
1 medium onion, halved lengthwise and sliced lengthwise into thick wedges
1/2 cup dry roasted salted peanut
6 cinnamon sticks, each about 3 inches long
3 tablespoons fish sauce
3 3 tablespoons light brown sugar or 3 tablespoons dark brown sugar
3 tablespoons tamarind juice
1/4 teaspoon salt
2 tablespoons freshly squeezed lime juice, plus more if needed

1
Open 1 can of coconut milk and use a fork to stir the contents until smooth and well combined. In a 6-quart saucepan or Dutch oven, bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk. Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add all the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil.
2
Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through. Add 2 tablespoons of the lime juice and stir well. Taste and add more, if desired. Remove from the heat and let stand 10 minutes. Transfer to a serving bowl, removing and discarding the cinnamon sticks, or leaving them in as a traditional garnish not to be eaten. Serve hot or warm.

1260

kcal

Calories

Fat

209

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 12 ingredients. The key ingredients include: 2 (14 ounce) cans unsweetened coconut milk, divided (about 3 1/2 cups), 3 tablespoons mussamun curry paste (you can find a recipe for this at Mussamun Curry Paste (Also Spelled Massaman)), 2 lbs boneless chicken thighs or 2 lbs chicken breasts, cut into bite-size chunks, skin left on, 1 large potato, peeled and cut into bite-size chunks (about 1 1/2 cups), and more.

Yes, Thai Mussamun Curry With Chicken, Potatoes, And Peanuts 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 Mussamun Curry With Chicken, Potatoes, And Peanuts

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