Anna's Massaman Curry

Ingredients for 4 servings:

• 500 g chicken breasts
• 1 bunch of spring onions, approx. 3 – 4 pieces, depending on size
• 1 bag of curry paste (Massaman) is available pre-portioned in Asian stores, 1 bag = approx. 3 tbsp)
• 400 ml coconut milk
• 2 tbsp peanut butter, creamy
• 1 tbsp sugar
• 1 tbsp vinegar
• 4 tbsp fish sauce
• 100 g peanuts, less to taste
• 4 m.-sized potatoes
• 3 cm ginger, fresh
• ½ bunch coriander, fresh
• 1 stalk of lemongrass
• Oil, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Spicy Thai curry with peanuts and potatoes, my version

Cut the chicken breast into thin strips, slice the spring onions into rings, peel the potatoes and cut into roughly 1 cm cubes, peel the ginger and chop very finely, and cut the lemongrass stalk into three pieces. Chop the coriander as well, roughly separating the stems and, if present, the roots (not included in every bunch of coriander, but if so, they’re perfectly fine to eat) from the leaves. This doesn’t have to be done exactly; I just tend to cook the stems and roots longer so they soften. Heat oil in a wok, brown strips of meat, add the diced potatoes and fry briefly. Deglaze with the coconut milk. Add the curry paste, peanut butter, sugar, vinegar, fish sauce, peanuts, ginger, lemongrass, coriander stems and roots, and cook for about 40 minutes, stirring frequently. If too much liquid evaporates or the potatoes thicken the curry too much, add a little more water or stock if necessary. At the end of the cooking time, fish out the lemongrass, stir in the spring onions, simmer for another 5 minutes, then add the coriander leaves and serve. We usually serve it with Anna’s pan-fried naan (recipe is in my user profile). It’s not Thai at all, but it tastes absolutely fantastic.