Perdue
Massaman Chicken Curry Skillet
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Massaman Chicken Curry Skillet

Massaman Chicken Curry Skillet

Serves 2 | Prep/Cook Time:
  • Calories 385
  • Protein 33g
  • Sodium 1089mg
  • Sat.Fat 5g
  • Sugar 6g
Nutritional Information
Serving Per Recipe: 2
Amount Per Serving
Calories 385
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 66mg 22%
Sodium 1089mg 45%
Total Carbs 32g 11%
Dietary Fiber 4g %
Sugars 6g
Protein 33g
Vitamin A 6%
Vitamin C 34%
Calcium 24%
Iron 14%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
2 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 Yukon Gold potatoes, cut into chunks
1/2 small red onion, cut into chunks
2 tablespoons Thai red curry paste
2 teaspoons fish sauce
1 teaspoon minced ginger
1 cup chicken stock
1 cup coconut milk
1/4 cup crushed unsalted peanuts
1 cinnamon stick
1 bay leaf
1/4 cup cilantro leaves
Instructions
1 Heat the oil in a deep, nonstick skillet set over medium-high heat. Season the chicken evenly with salt and pepper. Cook chicken for 3 minutes per side or until browned; transfer to a plate.

TIP: To crush the peanuts, place them in a food processor and pulse until the nuts are so finely chopped they're almost a paste. Fish sauce is prepared from fermented anchovies and salt, and is commonly used in Thai and Vietnamese cuisine. If unavailable, it can be replaced with soy sauce. Fish sauce can typically be found in the Asian section of most grocery stores and is inexpensive. It has a strong aroma but provides excellent savory flavor. 
2 Stir in the potatoes, onion, curry paste, fish sauce and ginger. Pour in the chicken stock and coconut milk; bring to a boil. Stir in the peanuts, cinnamon stick and bay leaf. Add the chicken back to the skillet. 
3 Reduce the heat and simmer for 30 minutes or until the potatoes are cooked through and the sauce is thick; discard bay leaf. Sprinkle with cilantro before serving.