Massaman Chicken Curry, Loaded with Veg; Inspired by Sohé Thai Fusion in East Fremantle

Prepare Ingredients:

Wash the fresh produce. Cut potatoes into 1-2 cm cubes. Peel and thinly slice the garlic. Medium dice the tomato. Halve the carrot lengthways then finely slice into half circles. Trim the ends off the beans, cut into 2-3 cm pieces. Halve the capsicum, cut one half you will have remainder into 3 x 1 cm pieces. Roughly chop the palm sugar. Pat dry the chicken with paper towel and cut into ½ cm strips.

Start Curry:

Heat about 1 tablespoon vegetable oil in a pot over medium heat. Add curry paste and diced tomato, cook for about 1 minute. Add the garlic, fish sauce, palm sugar and coconut milk. Mix well to combine.

Add Ingredients:

Add chicken and diced potato. Gently simmer for 7 minutes.

Add Carrot & Beans:

Add carrot and beans. Gently simmer for another 7 minutes, or until vegetables are tender and cooked to your liking.

Season & Finish Curry:

Remove from heat. Stir through capsicum. Season with salt to taste. Divide between bowls to serve. Enjoy!