Massaman Chicken Curry, Loaded with Veg; Inspired by Sohé Thai Fusion in East Fremantle
- Prep time: 30
- Calories: 540
- 1 Dutch Cream Potatoes
- 1 Garlic Clove
- 1 Tomato (small)
- 1 Carrot
- 70 Grams of Green Beans
- 1 Green Capsicum (small)
- 1 Palm Sugar Piece
- 3 Chicken Thighs (skinless)
- 50 Grams of Massaman Curry Paste
- 1 400 Gram Pack of Coconut Milk
- 2 Tablespoons of Fish Sauce
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!