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Condensed milk chicken curry recipe
Condensed milk chicken curry recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in a decadent creamy chicken curry with massaman paste and sweetened condensed milk for the ultimate weeknight comfort food.
Ingredients:
  • 18.20 gm peanut oil
  • 600g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1 brown onion, coarsely chopped
  • 80g (1/3 cup) massaman curry paste
  • 270ml can coconut milk
  • 1/2 x 170g tube sweetened condensed milk
  • 21.00 gm soy sauce
  • 2 coliban potatoes, cut into 2cm pieces
  • 200g green beans, trimmed, halved
  • 21.00 gm fresh lime juice
  • 62.50 ml fresh coriander leaves
  • 40.00 ml roasted salted peanuts
Instructions:
  • In a medium saucepan over medium-high heat, heat the oil until shimmering. Sear the chicken for 4 minutes on each side until golden brown. Transfer the chicken to a plate.
  • - Brown the onion in the pan for 3-4 minutes. Stir in the massaman paste and cook until aromatic. Pour in the coconut milk, condensed milk, and soy sauce, bringing it to a simmer. Add 160ml (2/3 cup) water and stir well until combined. Bring it back to a simmer.
  • Place the chicken back in the pan along with the potato. Lower the heat to medium and let it simmer without a lid for 10-12 minutes until the chicken is fully cooked and the sauce has thickened. Toss in the beans and cook covered for an additional 5 minutes until they are tender-crisp. Mix in the lime juice and garnish with coriander and peanuts before serving.

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