Massaman Chicken Curry Skillet
In The Fresh Meat Case
Massaman Chicken Curry Skillet
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural
PREP TIME: 0min COOK TIME: 35min
Serves 2
- 385
Calories - 33g
Protein - 1089mg
Sodium - 5g
Sat. Fat - 6g
Sugar 
Ingredients
1 tbsp. canola oil
1/4 tsp. salt
1/4 tsp. pepper
2 Yukon Gold potatoes, cut into chunks
1/2 small red onion, cut into chunks
2 tbsp. Thai red curry paste
2 tsp. fish sauce
1 tsp. minced ginger
1 cup chicken stock
1 cup coconut milk
1/4 cup crushed unsalted peanuts
1 cinnamon stick
1 bay leaf
1/4 cup cilantro leaves
Step 1
Heat the oil in a deep, nonstick skillet set over medium-high heat. Season the chicken evenly with salt and pepper. Cook chicken for 3 minutes per side or until browned; transfer to a plate.
TIP
TIP: To crush the peanuts, place them in a food processor and pulse until the nuts are so finely chopped they're almost a paste. Fish sauce is prepared from fermented anchovies and salt, and is commonly used in Thai and Vietnamese cuisine. If unavailable, it can be replaced with soy sauce. Fish sauce can typically be found in the Asian section of most grocery stores and is inexpensive. It has a strong aroma but provides excellent savory flavor.
Step 2
Stir in the potatoes, onion, curry paste, fish sauce and ginger. Pour in the chicken stock and coconut milk; bring to a boil. Stir in the peanuts, cinnamon stick and bay leaf. Add the chicken back to the skillet.
Step 3
Reduce the heat and simmer for 30 minutes or until the potatoes are cooked through and the sauce is thick; discard bay leaf. Sprinkle with cilantro before serving.
45 MIN
