Mango Thai Massaman Curry

Serves 4

 

2 tbsp vegetable oil

2 red onions, sliced

500g chicken breast, cut into strips

1 large potato, peeled and cut into cubes

1 bird’s-eye red chillie, cut almost in half lengthways

250ml chicken stock

200ml coconut milk

2 ZZ2 large tomatoes, skins removed, flesh roughly chopped

6 lime leaves

2 tbsp fish sauce

1½ tbsp palm sugar

2 tbsp soy sauce

1 lime, juice only small

Handful sweet basil, plus extra sprigs to serve

30g roasted peanuts, roughly chopped

3 ZZ2 mangoes, sliced keep some for garnish

 

 

Sticky rice, made according to package instructions

1 large red chilli, sliced diagonally

 

To make the chicken curry, heat the oil in a medium-sized, flameproof, lidded pot. Add the onions and fry for 8-10 minutes, or until softened and light golden-brown. Increase the heat, push the onions to one side of the pot, then add the chicken strips to the other side and fry for 2-3 minutes on all sides, or until sealed all over.

 

Add half of the massaman curry paste to the pot. Stir well to coat the chicken and onions in the paste. Fry the mixture for 1-2 minutes, or until fragrant.  Add the potatoes, chillies, chicken stock, coconut milk, tomatoes, lime leaves, fish sauce, palm sugar and soy sauce to the casserole. Stir well and bring the mixture to the boil, then cover the pot with the lid and reduce the heat until the mixture is simmering. Add the mangoes. Continue to simmer for 12-15 minutes, or until the chicken is cooked through.  Season, to taste, with a little more fish sauce or some lime juice. Stir in the basil and peanuts just before serving. Serve in bowls with sticky rice more fresh basil and mango slices.