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KEVIN'S KITCHEN A yummy Thai massaman peanut chicken curry recipe to make at home


Thai massaman peanut curry

Thai massaman peanut curry

Thai massaman peanut curry


100g peanut butter
2 tbsp massaman curry paste
400ml tin coconut milk
50ml dark soy sauce
1 onion, chopped
2 garlic cloves, finely minced
2 tbsp honey
1 tbsp toasted sesame oil
Zest and juice of 1 lime
1 tsp ground ginger
1 dried Thai chilli, optional
1 kaffir lime leaf
1 lemongrass, crushed whole
600g skinless chicken pieces, cut into 1-inch pieces
50g peanuts, chopped
Fresh coriander, to serve
Salt and pepper


  1. In a slow cooker or casserole dish, add the coconut milk, peanut butter, curry paste, soy sauce, onion, garlic, honey, lime zest and juice, sesame oil, ginger, chilli, kaffir leaf, lemongrass and stir to combine.
  2. Add the chicken and toss to coat in the sauce. Place the slow cooker on high for 3 hours or low for 6 hours. Alternatively, bring to the boil and place in the oven for 90 minutes at 150C.
  3. Sprinkle with peanuts and coriander and serve with rice.

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