Lee's Massaman Gai (Massaman Curry)

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 5 potatoes
• 2 cans of coconut milk
• 1 tbsp curry paste (Massaman curry paste)
• 1 onion(s)
• 2 garlic cloves
• 1 bunch of coriander leaves
• 1 can peanuts, salted
• 3 handfuls of soy sprouts, fresh
• 1 shot of oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a very mild curry

Peel and chop the onions, garlic, and potatoes. Heat a large pot over high heat and add the oil. When it’s really hot, add the chicken and fry briefly. Add the onions and continue frying. Set aside the coconut milk. Spread the curry paste over the onions and meat and mix well. Now add the coconut milk to the pot, followed by the potatoes and 3/4 of a can of peanuts. Wash the fresh bean sprouts thoroughly and add them to the pot. Stir, bring to a boil, and reduce the heat to low. Now wash the coriander thoroughly! Roughly chop it and add 3/4 of it back to the pot. The rest will be used for the garnish. Stir again while you’re at it. The remaining quarter of a can of peanuts is also needed for the garnish. Chop the nuts for this. I always use two pieces of kitchen paper, sandwich the peanuts between them, and roll them over with a rolling pin. The Massaman curry is ready after about 30 minutes, when the potatoes are tender. It can also be left on the stove for a while to reduce in temperature. Serve in a deep plate or bowl. Garnish with the remaining coriander and peanuts. Tip: You can certainly have rice as a side dish, but with the potatoes, you don’t really need a second side dish. Normally, you’d also need palm sugar, fish sauce, tamarind paste, soybean oil, bay leaves, cinnamon, and black cardamom. My version is considerably lighter and tastes “almost” as delicious as the original.