Massaman Chicken Curry Loaded with Veg
  • Prep time: 35 minutes
  • Calories: 540
Whilst we've delivered a Massaman Curry before, this is a completely new version from our friends at Sohé Thai Fusion in East Fremantle (now sadly closed). The key to the flavour is quality palm sugar and a fish sauce that creates a balance between salty, sour and sweet. We've added extra vegetables to make it a tasty and healthy meal.
  • 2 of Dutch Cream Potatoes
  • 1 of Garlic Clove
  • 1 of Tomato (small)
  • 1 of Carrot
  • 70 g of Green Beans
  • 1 of Green Capsicum (small)
  • 1 of Palm Sugar Piece
  • 3 of Chicken Thighs (skinless)
  • 50 g of Massaman Curry Paste
  • 1 400g Pack of Coconut Milk
  • 2 Tbsp of Fish Sauce
  • 34 Cup of Jasmine Rice

Cook Rice:

In a medium pot, bring 112 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Prepare Ingredients:

Cut potatoes into 1-2 cm cubes. Peel and thinly slice garlic. Medium dice tomato. Halve carrot lengthways, then finely slice into half moons. Trim beans, cut into 2-3 cm pieces. Halve the capsicum, cut one half (you will have remainder) into 3cm strips. Roughly chop the palm sugar. Pat the chicken dry with paper towel and cut into 12 cm strips.

Start Curry:

Heat about 1 Tbsp 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 with rice to serve. Enjoy!