Massaman Chicken - Recipe
A Thai curry recipe made with seared chicken that simmers in broth with coconut milk, chili paste, noodles, plenty of chili peppers and even more flavor.
Servings: 4
Calories: 305kcal
Ingredients
- 1 tablespoon chili oil
- 1 small yellow onion chopped
- 1-2 Serrano chili peppers chopped
- 1-2 Thai chili peppers chopped
- 1 small red bell pepper chopped
- 1 pound chicken breast chopped
- Salt and pepper to taste
- 2 tablespoons spicy chili powder
- 1 tablespoon Massaman chili paste or try my homemade harissa chili paste recipe
- 6 ounces Belgian style wheat beer
- 1 13-ounce can coconut milk
- 1 cup chicken broth
- 2 cups broad egg noodles
- 1 tablespoon light brown sugar
- Juice from 1 lime
- 2 tablespoons fish sauce
- Chopped cilantro for topping
Instructions
- Heat a large pan or wok to medium heat and add chili oil.
- Add onions and peppers and cook 5-6 minutes, or until everything is cooked through. Set peppers and onions aside.
- Add chicken and sprinkle with salt, pepper and chili powder. Cook about 5-6 minutes, or until chicken is cooked through. Set chicken aside with pepper-onion mixture.
- When chicken has cooled, chop it up to bite-sized pieces.
- To the hot pan, add chili paste and cook about 3 minutes.
- Add beer and bring to a boil. Allow to reduce by about half.
- Add coconut milk, chicken broth and noodles. Stir. Cook about 10 minutes, or until noodles absorb the liquids and get nice and soft to your preference.
- Return peppers, onions and chicken to the pan and stir. Heat to warm everything together.
- Remove from heat. Season with salt and pepper, then stir in brown sugar, lime juice and fish sauce.
- Serve to bowls and top with cilantro.
Nutrition
Calories: 305kcal | Carbohydrates: 26g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 88mg | Sodium: 1128mg | Potassium: 746mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2165IU | Vitamin C: 48.6mg | Calcium: 39mg | Iron: 1.9mg