250 gram Chicken breast or thigh-chunky cut
300 gram Cooked potato
80 gram Onion-chunky cut
30 gram Cashew nut
250 ml Thai coconut milk
1-2 tablespoon Massaman curry paste
1/2 tablespoon Oyster sauce
1 teaspoon Sugar
2-3 tablespoon Vegetable oil
– Heat the oil in a nonstick frying pan. Fry the chicken and cooked potatoes for about 5 minutes or until the skin turns slightly caramelized and crispy. Remove the chicken and potatoes out of the pan and set aside.
-In the same pan, in goes the onion, and Massaman curry paste. Gently fry until the paste infused (approx 4-5 minutes).
-Add the Thai coconut milk. Mix the paste and coconut milk well. Bring it to boil.
-Place the chicken and potatoes back in the pan. Season with the oyster sauce and sugar, fold gently.
-Bring the sauce to boiled and simmer for further 10 minutes.
-Scatter the cashew nuts on top and serve this comforting curry with Thai Jasmine rice and vegetable of your choice.
– Fancy making Massaman Curry Paste from scratch: Click here for Homemade Lamb Massaman Curry
-Feel free the replace cashew nuts with peanuts just like an authentic recipe.
-Curry paste can get easily burnt. Keep an eye on it at all times when frying the paste