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Yield: 4
Rusty Bowers
Chef
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Massaman Curry Chicken
1 lb.
Kosher salt and black pepper, to taste
2 tablespoons
Canola oil
3 tablespoons
Yellow curry paste
1 inch clove
Ginger, peeled with a spoon and minced
2 tablespoons
Dark brown sugar
3 tablespoons
Fish sauce
3 tablespoons
Tamarind paste
1/2 cup
Peanut butter, smooth
3 cups
Yukon Gold Potatoes, peeled and cut into 1/2 -inch cubes
14 oz. (can)
Coconut milk
3 tablespoons
Lime juice
1
Avocado, sliced
1/4 cup
Toasted peanuts
1 tablespoon
Cilantro, roughly chopped
1
Lime, cut into wedges
2 cups
Basmati rice, cooked
- Remove the chicken from the refrigerator, place in a bowl and season generously with salt and pepper and leave on the counter at room temperature while the grill preheats.
- Preheat your Big Green Egg or grill to 350°F, direct heat.
- Heat a 4-quart cast iron or all stainless-steel pot on the grill.
- Add the oil, curry paste, and ginger, and cook for 2-3 minutes or until the mixture becomes fragrant.
- Add chicken and stir to combine, and cook for 3 minutes or until the chicken begins to turn white.
- Stir in the sugar, fish sauce, peanut butter, potatoes, and coconut milk.
- Bring to a simmer, cover the pot with the lid, and cook for 20 minutes or until the chicken pieces reach an internal temperature of 165°F.
- Stir in the lime juice, taste, and adjust seasoning.
- Divide the rice into 4 bowls.
- Serve the chicken, vegetables, and sauce over the rice and garnish with peanuts, cilantro, and limes.
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Grillin' & Chillin' - Massaman Curry
Rusty Bowers
Chef
Yield: 4
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Massaman Curry Chicken
1 lb.
Kosher salt and black pepper, to taste
2 tablespoons
Canola oil
3 tablespoons
Yellow curry paste
1 inch clove
Ginger, peeled with a spoon and minced
2 tablespoons
Dark brown sugar
3 tablespoons
Fish sauce
3 tablespoons
Tamarind paste
1/2 cup
Peanut butter, smooth
3 cups
Yukon Gold Potatoes, peeled and cut into 1/2 -inch cubes
14 oz. (can)
Coconut milk
3 tablespoons
Lime juice
1
Avocado, sliced
1/4 cup
Toasted peanuts
1 tablespoon
Cilantro, roughly chopped
1
Lime, cut into wedges
2 cups
Basmati rice, cooked
- Remove the chicken from the refrigerator, place in a bowl and season generously with salt and pepper and leave on the counter at room temperature while the grill preheats.
- Preheat your Big Green Egg or grill to 350°F, direct heat.
- Heat a 4-quart cast iron or all stainless-steel pot on the grill.
- Add the oil, curry paste, and ginger, and cook for 2-3 minutes or until the mixture becomes fragrant.
- Add chicken and stir to combine, and cook for 3 minutes or until the chicken begins to turn white.
- Stir in the sugar, fish sauce, peanut butter, potatoes, and coconut milk.
- Bring to a simmer, cover the pot with the lid, and cook for 20 minutes or until the chicken pieces reach an internal temperature of 165°F.
- Stir in the lime juice, taste, and adjust seasoning.
- Divide the rice into 4 bowls.
- Serve the chicken, vegetables, and sauce over the rice and garnish with peanuts, cilantro, and limes.
