Massaman Curry Recipe | Shemin's Recipes

Ingredients

• 2 tbsp oil or coconut oil
• 2 onions, sliced
• 100g Shemin’s Massaman Curry Paste
• 2-3 fresh chillies thinly sliced (optional)
• 800g chicken thigh or breast fillets, cut into bite sized pieces
• 200g tin chopped tomatoes or 2 large fresh tomates cut into small pieces
• 200ml coconut milk
• 1 level tablespoon palm sugar (can also use brown sugar)
• 1 tablespoon soya sauce or fish sauce
• 260g bag baby spinach, washed
• handful coriander leaves, roughly chopped
• lime juice
• Shemin’s Indian Breads to serve
• Heat the oil in a pan and fry the onion until browned, approx 10 minutes.
• Add Shemin’s Massaman Curry Paste with a splash of water, and cook gently for a couple of minutes. Then add the chicken and fresh chilli to the pan, cook until the chicken is sealed and turning brown.
• Add the tomatoes, then gently cook until the tomatoes have broken down and the chicken is cooked through. Add a little water if the sauce gets too dry.
• Add the coconut milk, palm sugar and fish or soya sauce and bring to a simmer.
• Add the spinach and cook until wilted.
• When the curry is ready, scatter with chopped coriander and squeeze over lime juice to taste.
• Serve with rice and your favourite Shemin’s Indian Breads.