Chicken Masman CurryPrep.Time: 15 min
Cook.Time: 25 min
ToolsNon-stick Frying Pan
Ingredients500g/1.1lb Chicken Breast
2 Cooking Onions
4 Cloves Garlic
1 Small Tin Pineapple
(in own juice)
1 Tin Coconut Milk
4-5 Tbsp Masman Curry Paste
Handful Green Beans
Handful Bean sprouts
Small Tin Bamboo Shoots
1 Tbsp Galangol
(normal ginger if not)
4 Tbsp Tomato Puree
2 Tbsp Olive Oil
2-3 Tbsp Palm Sugar
1-2 Fresh Lemongrass
(or Pinch Dried Lemongrass)
MethodPeel and finely chop the onions.
Trim the green beans.
Gently fry the onions in the olive oil until they have softened.
Cut the chicken breasts into 2.5cm/1" cubes.
Peel and finely chop the garlic.
Add the garlic, cubed chicken and curry paste and fry for a few minutes, stirring constantly.
Chop the lemongrass into 2.5cm/1" lengths if using fresh.
Add coconut milk, green beans, bamboo shoots, galangol, lemon grass, palm sugar and tomato puree.
Stir well and then simmer for 15 minutes.
Half or quarter the mushrooms.
Add mushrooms and simmer for a further 10 minutes.
Finally stir in bean sprouts and season with black pepper.
Stir well and then serve with boiled or thai rice.
You can use any meat or fish for this. If using cooked meat or fish add with the mushrooms.
Add more or less paste according to how hot you like your curries (the amount is about right for the children).
You can use soft brown sugar if you have no palm sugar (not as good though).
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