Massaman chicken curry
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon grated fresh ginger
- 2 tablespoons massaman curry paste
- 1 tablespoon lemongrass paste
- 450g sweet potato/ kumarasweet-potatoX, chopped
- 3 tomatoes, chopped
- 500g lean skinless chicken thigh fillets, chopped
- 2 small red capsicums, chopped
- ½ cup lite coconut milk
- 200g snow or sugar snap peas, trimmed
- 1 teaspoon fish sauce
- 2 limes
- ¹⁄³ cup coriandercilantroX leaves, plus extra to serve
- ½ cup basmati or jasmine rice
- 1 tablespoon desiccated coconut
- red chillies, chopped or sliced, to garnish (optional)
- handful roasted peanuts, to garnish (optional)
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Instructions
1 In a large non-stick frying pan, heat oil over medium-high heat. Add ginger, curry and lemongrass paste. Cook, stirring, 30 seconds. Add sweet potato. Stir to coat.
2 Add tomatoes and cook, stirring, for 2-3 minutes until tomatoes soften. Add chicken and cook, stirring, for 3 minutes until lightly golden. Add capsicum and coconut milk and ½ cup water. Simmer covered for 10 minutes. Uncover and simmer a further 5-10 minutes or until sweet potato is tender and chicken is cooked through.
3 Add snow peas or sugar snaps, cook uncovered a further 2-3 minutes until bright green and crisp. Add fish sauce and the juice of one lime. Adjust seasoning. Stir through coriander.
4 Meanwhile, in a medium saucepan with a lid, bring rice, 1 cup water and coconut to boil. Reduce heat, simmer covered for 10-15 minutes until liquid is absorbed and rice is tender. Remove from heat. Leave for 5 minutes before serving.
5 Divide curry and rice among serving bowls. Scatter with extra coriander and chilli and peanuts, if using. Serve with lime wedges.
Nutrition Info (per serve)
-
Calories 519 cal
-
Kilojoules 2171 kJ
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Protein 33.0 g
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Total fat 18.0 g
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Saturated fat 6.1 g
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Carbohydrates 48 g
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Sugar 17.3 g
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Dietary fibre 11.4 g
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Sodium 613 mg
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Calcium 114 mg
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Iron 4.5 mg
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