Massaman curry with chicken, potatoes, and peanuts
Creamy Thai Massaman curry with tender chicken, rich coconut milk and soft potatoes, finished with roasted peanuts, fresh coriander and the umami kick of Massaman curry paste and Kikkoman Lemon Ponzu.
Ingredients
Preparation
Step 1
400 g chicken breast fillet – 400 g potatoes – 1 onion – 1 piece of ginger, 2 cm – 1 garlic clove
Pat the chicken fillet dry and cut it into approximately 2 cm pieces. Peel, wash, and roughly dice the potatoes. Slice the onion into fine rings. Finely chop the ginger and garlic.
Step 2
2 tbsp Kikkoman Toasted Sesame Oil – 70 g peanuts – 1 tbsp (Massaman) curry paste – 400 ml coconut milk – 2 tbsp peanut paste (or peanut butter) – 2 tsp brown sugar or honey (or Kikkoman Mirin-Style Sweet Cooking Seasoning) – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 3 tbsp Kikkoman Naturally Brewed Soy Sauce
Sauté the chicken fillet in the heated Kikkoman Sesame Oil. Add the onion, ginger and garlic and fry briefly. Add the potatoes, peanuts, and curry paste, stir briefly and deglaze with the coconut milk. Add the peanut paste or butter, sugar, Kikkoman Lemon Ponzu and Kikkoman Soy Sauce and simmer for about 20 minutes. If the sauce becomes too thick, add a little water.
Step 3
½ bunch coriander – 30 g peanuts
Coarsely chop the coriander and peanuts. Roast the peanuts in a small pan until golden brown. Garnish the curry with the coriander and chopped peanuts and serve.
Tip:
For a vegetarian version, substitute smoked tofu for the chicken.
Serve the curry with a topping of red onion rings or bean sprouts marinated (and lightly kneaded) in Kikkoman Soy Sauce.
Recipe-ID: 1497
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400 g chicken breast fillet – 400 g potatoes – 1 onion – 1 piece of ginger, 2 cm – 1 garlic clove
Pat the chicken fillet dry and cut it into approximately 2 cm pieces. Peel, wash, and roughly dice the potatoes. Slice the onion into fine rings. Finely chop the ginger and garlic.
2 tbsp Kikkoman Toasted Sesame Oil – 70 g peanuts – 1 tbsp (Massaman) curry paste – 400 ml coconut milk – 2 tbsp peanut paste (or peanut butter) – 2 tsp brown sugar or honey (or Kikkoman Mirin-Style Sweet Cooking Seasoning) – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 3 tbsp Kikkoman Naturally Brewed Soy Sauce
Sauté the chicken fillet in the heated Kikkoman Sesame Oil. Add the onion, ginger and garlic and fry briefly. Add the potatoes, peanuts, and curry paste, stir briefly and deglaze with the coconut milk. Add the peanut paste or butter, sugar, Kikkoman Lemon Ponzu and Kikkoman Soy Sauce and simmer for about 20 minutes. If the sauce becomes too thick, add a little water.
½ bunch coriander – 30 g peanuts
Coarsely chop the coriander and peanuts. Roast the peanuts in a small pan until golden brown. Garnish the curry with the coriander and chopped peanuts and serve.
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