Gradual Cooker Massaman Hen Curry
This sluggish cooker Hen Massaman Curry is creamy, barely spicy, nutty Thai curry that is rich with style and quick and easy to make!
Massaman Curry is what I sometimes order at our native Thai restaurant. Usually I order it with hen, sometimes with pork. This straightforward Hen Massaman Curry for the sluggish cooker is quick and easy and may be prepared for you when getting home from a protracted day.
HOW TO MAKE SLOW COOKER CHICKEN MASSAMAN CURRY
Massaman Curry is especially a Thai curry with a lot of Indian have an effect on. I exploit a canned curry paste that I consider is superb. It’s known as Maesri Thai Spicy Curry. I like using the canned mannequin merely for the comfort of putting this recipe collectively. You presumably can undoubtedly make a hand-crafted mannequin in order for you.
This recipe is simmered for quite a lot of hours in a sluggish cooker the place the entire flavors marry collectively to create a creamy, barely spicy, nutty, and flavorful curry. We desire to eat ours over Jasmin or Botan Rice. I hope you take pleasure in!
RECIPE VARIATIONS
- Use beef or pork as a substitute of hen
- Substitute pink pores and pores and skin potatoes with sweet potatoes or butternut squash
TIPS FOR MAKING MASSAMAN CURRY
- I exploit 4 tablespoons of curry paste. I like points on the spicy facet, nevertheless this amount seems to be glorious for my family. It is not large scorching.
- If you like points hotter, add additional curry paste and as well as some chopped Thai chiles.
- Don’t skip the fish sauce! It smells gross, but it surely absolutely offers a particular, important style that makes this curry glorious.
CAN YOU FREEZE MASSAMAN CURRY?
Positive! Allow the curry to relax to room temperature and place the curry in an airtight container or zip-top freezer bag. You presumably can freeze it for 1 month. For those who’re capable of eat it take away the curry from the freezer and let it thaw.
Empty the curry proper right into a microwave-safe bowl and microwave it, or place it in a pot and warmth it up on the vary.
MORE ASIAN INSPIRATION!
Thai Curry with Fish and Sweet Potatoes
Thai Hen Satay, Peanut Sesame Noodles and Peanut Sauce
Easy Hen Pad Thai
HAVE YOU MADE ANY OF MY RECIPES? POST THEM ON INSTAGRAM AND TAG @jennifercooks123 AND #jennifercooks!
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Gradual Cooker Massaman Hen Curry
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Value
Servings: 8 servings
Vitality: 612kcal
Parts
- 3 kilos boneless skinless hen thighs reduce into chunk sized chunks
- 2 tablespoons olive or coconut oil
- 2 onions reduce into chunks
- 1 cup blended pink yellow, orange bell peppers, reduce into chunk sized chunks (optionally obtainable)
- 2 cups carrots reduce into chunk measurement chunks
- 6 pink pores and pores and skin potatoes peeled and cubed
- 2 13.66 oz cans Coconut Milk
- 4 tablespoons thai pink curry paste used: Maesri Thai spicy curry
- 1 tablespoon latest ginger paste used: Gourmand Yard Ginger
- 2 teaspoons latest lemongrass paste used: Gourmand Yard Lemongrass
- 4 tablespoons latest lemon juice about 2 small lemons
- 3 tablespoons fish sauce to type
- 2 tablespoons brown sugar to type
- 2 cups hen stock used: Kitchen Fundamentals Hen Stock
- ¼ cup peanut butter
- 1 cup chopped dry roasted peanuts
- 6 to eight cups cooked Jasmin or Botan Rice for serving
Instructions
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In an enormous heavy bottom skillet or iron skillet, heat olive oil or coconut oil over medium extreme heat and begin browning the hen gadgets in batches. Place browned hen into sluggish cooker.
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Place cubed potatoes, carrots, and blended peppers on prime of the meat.
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Drizzle about 1 tablespoon additional oil into the skillet if needed, and brown the onion; spoon browned onion into the sluggish cooker with the alternative components.
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Immediately add the curry paste, ginger and lemongrass paste to the skillet and “saute” the paste for about 1 minute.
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Stir in 1 can of coconut milk and reduce to medium-low heat and let simmer and reduce by half.
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Whisk in hen broth and remaining can of coconut milk, along with peanut butter. Ship to a boil, then reduce to low and simmer for about 5 minutes.
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Pour sauce over components in sluggish cooker, gently stir components to combine and set to low for about 4 to 6 hours.
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About 20 minutes sooner than serving, season to type with lemon juice, fish sauce and brown sugar.
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Stir in half of the chopped peanuts.
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Serve with scorching cooked rice and sprinkle with additional chopped peanuts.
Vitamin
Serving: 1g | Vitality: 612kcal | Carbohydrates: 65g | Protein: 27g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Ldl ldl cholesterol: 102mg | Sodium: 704mg | Fiber: 5g | Sugar: 9g
