- 1lb boneless chicken meat, cut into bite-size chunks
- 1-2 cups of coconut milk (we use the “lite” version because it has much less calories)
- 3-4 Tbs massaman curry paste
- 3-4 Tbs peanuts
- 1 Tbs Soybean Oil
- 1 medium potato, cut into cubes
- 1 medium onion
- Fish sauce
- Tamarind Extract
We found a huge pot of Massaman Curry Paste at an Asian supermarket in Dallas.
There are about 100 servings in here, so we are set for the next couple of months. I like to make this curry from scratch but this paste has most of the essential ingredients in it, so it’s nice and convenient.
Step 1: Stir-fry 3 Tbs of Massaman Curry Paste with 1 Tbs of Soybean Oil, then add one cup of coconut milk.