Massaman Curry
Massaman curry is a rich, fragrant relatively mild Thai curry with potatoes and peanuts that is an interpretation of a Persian dish.
Poultry
Main courses
Ingredients
Massaman Curry
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+
£86.43
For the mariande
KNORR Professional Ginger Puree 750g
/g
40.0 g
0%
KNORR Professional Garlic Puree 750g
/g
40.0 g
0%
For the Curry sauce
Vegetable oil
/ml
20.0 ml
0%
Knorr Professional Blue Dragon Thai Red Curry Paste 1.1kg
/g
250.0 g
0%
0
May Contain Peanuts
May contain tree nuts
Tomato puree
/g
50.0 g
0%
Water
/ml
400.0 ml
0%
Tinned tomatoes
/g
200.0 g
0%
New potatoes
/g
450.0 g
0%
Lime juice
/ml
20.0 ml
0%
Onions
/g
400.0 g
0%
Green cardamon
/g
1.0 g
0%
Tamarind
/g
50.0 g
0%
Fish sauce
/ml
20.0 ml
0%
Brown sugar
/g
20.0 g
0%
Peanuts
/g
50.0 g
0%
To finish the curry
Coriander
/g
10.0 g
0%
/
For the mariande
For the Curry sauce
-
Vegetable oil 20.0 ml
-
Tomato puree 50.0 g
-
Water 400.0 ml
-
Tinned tomatoes 200.0 g
-
New potatoes 450.0 g
-
Lime juice 20.0 ml
-
Onions 400.0 g
-
Green cardamon 1.0 g
-
Tamarind 50.0 g
-
Fish sauce 20.0 ml
-
Brown sugar 20.0 g
-
Peanuts 50.0 g
To finish the curry
-
Coriander 10.0 g
Preparation
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For the mariande
Dice and mix the chicken with the garlic and ginger paste then chill and allow to marinade for at least 1 hour. -
For the Curry sauce
Peel and dice the onion then heat the oil and fry the KNORR Blue Dragon Thai paste and tomato puree. Add the coconut milk, water, onions, potatoes cut in half, ½ peanuts, cardamon, tomatoes, lime juice, sugarand tamarind then bring to the boil and simmer for 10-15mins or until the potatoes start to soften.
(This sauce can be held at this stage ready for addition of vegetables and chicken to order during service.)
-
To finish the curry
Pour the sauce into a saucepan and bring to the boil then add the chicken then reduce the heat and simmer for 3 minutes. Turn off the heat, allowing the chicken to cook through gently in the hot sauce over 1-2 minutes. Season to taste.
Serve topped with coriander, the remaining peanuts and coconut rice
