SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 258.1
  • Total Fat: 18.5 g
  • Cholesterol: 18.3 mg
  • Sodium: 329.3 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 13.0 g

View full nutritional breakdown of Mussuman Curry calories by ingredient
Report Inappropriate Recipe

Mussuman Curry

Submitted by: KATYDID5283

Introduction

One chicken breast and one potato split 6 ways One chicken breast and one potato split 6 ways
Number of Servings: 6

Ingredients

    Main Course:
    3 tbs Canola Oil
    One Medium White Onion - Sliced
    One Large White Potato - Diced
    1/2 Can Coconut Milk
    1/2 Can Lite Coconut Milk
    2/3 C Massaman Curry Paste (Recipe below)
    One Chicken Breast - Very thinly sliced
    3 tbs Peanuts
    Fish Sauce to taste (~1 tbs for us)
    Jaggery (or raw sugar) to taste (~1 tbs for us)

    Massaman Curry Paste - Shortcut version based off of "Real Thai" by Nancie McDermott:
    2 tsp whole cumin seeds
    1 tsp whole coriander seeds
    1 tsp whole peppercorns
    1 tsp whole cloves
    1 tsp mace
    1 tsp nutmeg
    1 tsp cinnamon
    1 tsp cardamon
    1/3 C Dried Red Chilies (rehydrated)
    1/2 C Onions or Shallots
    1/2 C Garlic
    1 Tbs Shrimp Paste
    3 stalks lemongrass
    1 heaping tbs galanga (or fresh ginger)
    2 tsp salt


Directions

Set your stove to Med; and preheat the canola oil.
Add the onions to the pan and "sweat them". Increase heat to Med-High and add potato and cook until potato cooked through. (Onions will be translucent and amber colored.)
Put the onions and potato aside.
Add a little coconut milk to the pan, dissolve curry into coconut milk.
Add the chicken and cook chicken in coconut milk until cooked through.
Add the peanuts, onions and potato back to the pan; heat through
Serve!

Massaman Curry Paste:
Dry fry the spices until fragrant (3-5 min). Put aside. When cool, grind in a coffee grinder.
Remove the tough outer leaves and grassy top to the lemon grass.
Grind the garlic, onions and lemongrass in a food processor. Add the chilies and grind. Add the spices, salt and shrimp paste.

We make a huge quantity and store it in the refrigerator in a glass jar. Anytime we are short on time we just whip up a curry and serve it over brown rice. We routinely add whatever veggies we have into the curry too.

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user KATYDID5283.






Great Stories from around the Web


Rate This Recipe