Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Massaman Curry
So many curries are made throughout the world that it’s hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts, and five-spice powder, must be one of the best.
Rating:
Read Reviews(1)
Rate This Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1 tablespoon cooking oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, chopped
1 teaspoon Chinese five spice powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 teaspoon salt
1 cup canned low sodium chicken broth
1/2 cup unsweetened coconut milk, (or heavy cream)
1/2 pound boiling potatoes, (about 2) peeled, and cut in 1/2 inch pieces
1-1/3 pounds boneless skinless chicken breasts, (about 4), cut into 1/2-inch pieces
1/2 cup peanuts, chopped
1/2 pound plum tomatoes, (about 4) cut into wedges
3 tablespoons cilantro, chopped




In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.

Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.


Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won’t get pushed around chenin blanc from the Loire Valley in France or from California, for example, or sauvignon blanc from New Zealand.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Salmon and Corn Chowder with Lima Beans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
View the full recipe


Turkey and Sweet Potato Soup
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Turkey, sweet potatoes, sage - it’s Thanksgiving in a bowl! Half of the sweet-potato mixture is pureed, thickening the soup every so slightly and coloring it a pretty pale orange.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//