Potato Massaman Curry with Water Chestnuts and Sticky Rice
Mon, 22 April 2024
INGREDIENTS
• 2 shallots sliced
• 2 cloves of garlic chopped
• 2 kaffir lime leaves
• 1 tin of coconut milk
• 2 heaped tspThai gold massaman curry paste
• 5-6 in season potatoes washed and cubed
• 1 tin of water chestnuts
• Mango chutney
• Sticky glutinous rice to serve
METHOD
1. Cook the rice in your rice cooker with water. It couldn’t be any simple
2. For the curry, add some oil to a large pan and fry the shallot and garlic until softened
3. Next add the potatoes and colour them nicely
4. Now add the paste followed by the coconut milk and lime leaf
5. Allow to simmer on medium for 15-20mins you may need to top up with water now and again And make sure to stir so it doesn’t stick
6. Finish with sea salt and mango chutney, water chestnuts and enjoy!
