HOUSE OF ASIA
See the recipe
Aromatic Massaman curry with chicken and potatoes
Thai Massaman curry – perfect for colder days. Chunks of chicken in an aromatic coconut sauce warm you up and tempt you with an exotic scent.
Ingredients
- 3–4 tablespoons House of Asia Massaman curry pastes
- 2 tablespoons House of Asia Fish Sauce
- 400 ml Coconut milk 16-19% Kara and/ or Coconut milk 20-22% House of Asia
- 200 g skinless chicken drumsticks, cut into large pieces
- 2 potatoes, cut into 2 × 2 cm cubes
- 1 red onion, diced
- 3 tablespoons of lime juice
- 2 tablespoons of peanuts, previously roasted
- 1 cinnamon stick
- 3 bay leaves
- 2 stars of anise
A method of preparing
- Pour coconut milk into a pot and add the chopped chicken. Cook over medium heat for about 10 minutes.
- Toast the cinnamon stick, bay leaves and anise in a dry pan and add them to the pot with the meat.
- In the same pan, fry the curry paste, then add 2–3 tablespoons of coconut milk and mix thoroughly. Transfer everything to the pot and stir.
- Add the potatoes, onion, and about 200 ml of water. Cook until the potatoes are tender. Finally, add the peanuts and season with fish sauce and lime juice.
- Cook for a few more minutes until all the flavors combine and the sauce thickens slightly.
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Vegetables 
Thailand 
15-30 minutes 
Pasta 
Korean 
Chicken 
