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Love, Pasta, and a Tool Belt

making crafty delicious

August 28, 2015 By Emily 2 Comments

Chicken Massaman Curry

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Please welcome my new contributor Heather from The Deans List as she shares her recipe for Chicken Massaman Curry!

chicken-massaman-curry

Hi there, I’m Heather! I blog over at The Deans List Blog and I am so excited to be contributing over here at Love, Pasta, and a Toolbelt!

If there is anything that I consistently crave, it is thai food. Oh my goodness gracious. For awhile, I only ordered Pad Thai, which is so delicious, until I learned about Massaman Curry. There is nothing like tasty curry on a relaxing afternoon from my favorite Thai restaurant. Yum. Thankfully, I figured out how to make it. Not a curry person? Give this one a try! It may just convert you…

4 Tbsp Red Thai curry paste
1 inch ginger, grated
1 lb boneless skinless chicken thighs, cut into small pieces.
1 small onion, chopped
2 Tbsp brown sugar
5 Tbsp fish sauce
3 Tbsp worcestershire sauce
1/3 cup peanut butter
3 potatoes, cut into cubes
1 (13.5 oz) can coconut milk
1 fresh lime, juiced
2 Tbsp quick-cooking tapioca
Garnish with peanuts and cilantro, if desired
Rice

In a small bowl, mix together curry paste, ginger, brown sugar, worcestershire sauce, peanut butter, coconut milk, lime juice, and tapioca.

IMG_5686

In a crockpot, pour your liquid mixture, then add your potatoes and chicken thigh pieces. Put on high for 4 hours, or on low for 8.

Not using a crockpot? Bake your potatoes before you cut them. Sautee your chicken up until it’s cooked all the way through, and set aside. In a large saucepan, heat up the liquid ingredients and bring to a simmer until thickened. add chicken and potatoes.

IMG_5692

Serve your curry over rice, and garnish with cilantro and chopped peanuts if desired. Enjoy!

Chicken Massaman Curry
Author: Emily
Ingredients
  • 4 Tbsp Red Thai curry paste
  • 1 inch ginger, grated
  • 1 lb boneless skinless chicken thighs, cut into small pieces.
  • 1 small onion, chopped
  • 2 Tbsp brown sugar
  • 5 Tbsp fish sauce
  • 3 Tbsp worcestershire sauce
  • 1/3 cup peanut butter
  • 3 potatoes, cut into cubes
  • 1 (13.5 oz) can coconut milk
  • 1 fresh lime, juiced
  • 2 Tbsp quick-cooking tapioca
  • Garnish with peanuts and cilantro, if desired
  • Rice
Instructions
  1. In a small bowl, mix together curry paste, ginger, brown sugar, Worcestershire sauce, peanut butter, coconut milk, lime juice, and tapioca.
  2. In a crockpot, pour your liquid mixture, then add your potatoes and chicken thigh pieces. Put on high for 4 hours, or on low for 8.
  3. Not using a crockpot? Bake your potatoes before you cut them. Sautee your chicken up until it’s cooked all the way through, and set aside.
  4. In a large saucepan, heat up the liquid ingredients and bring to a simmer until thickened. add chicken and potatoes.
  5. Serve your curry over rice, and garnish with cilantro and chopped peanuts if desired. Enjoy!
3.3.3077
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Filed Under: Chicken Recipes, Crock Pot Recipes, Recipes Tagged With: crockpot, Dinner, Food, Recipes

Reader Interactions

Comments

  1. Bree says

    August 28, 2015 at 10:52 am

    Love this! I’ve been on a serious Indian kick lately so I’m definitely going to give this recipe a try!

    xo Bree
    http://bree-west.com

    Reply
  2. Lindsey Marcus says

    August 28, 2015 at 4:39 pm

    Those pictures are making me so hungry! Thai food is my favorite, so I can’t wait to try this recipe.

    Reply

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Welcome!

Hey, I'm Emily and welcome to Love, Pasta and a Tool Belt!

I love to create delicious recipes and fun craft and DIY projects. My blog is where I blend it all together to make life delicious for you! I'm a wife, new mama, pasta lover, tv junkie, and a DIY addict.

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