It’s raining and cold today in Cape Town and the thought of sitting in front of a fireplace (or a heater for some of us) with a glass of Amarula is so appealing…..
However, before having that glass of Amarula I would say let’s first try out this recipe of Thai Massaman Curry. Amarula is one of my favourite South African products (I’m sure it’s yours too) and what better way to incorporate into your cooking that to use it in a curry recipe for this cold winter weather. Enjoy!
Thai Massaman curry with Amarula and peanuts
2 Tbs vegetable oil
8 pieces chicken, trimmed
2 Tbs Massaman curry paste
250 ml coconut cream
250 ml coconut milk
250 ml Amarula
250 ml chicken stock
1/2 cup unsalted, roasted peanuts
2 medium potatoes, peeled and cut into 3 cm pieces
1 cinnamon stick
2 bay leaves
5 cardamom pods, lightly crushed
2 Tbs brown sugar
1 Tbs tamarind concentrate
1 Tbs fish sauce
Steamed basmati rice, to serve
Coriander, for garnishing
- Heat the oil in a large saucepan over moderately high heat until hot.
- Add the chicken and cook, stirring constantly until evenly browned.
- Transfer to a plate and set aside. Add 2 tablespoons of coconut cream to the pan.
- Cook over moderate heat for 20 seconds or until hot. Add the curry paste and cook for 1 minute.
- Return the chicken and juices to the pan. Add the coconut milk, stock, Amarula, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, brown sugar, tamarind concentrate, fish sauce and remaining coconut cream.
- Stir to combine. Reduce the heat to a lower temperature.
- Cover with a lid and simmer, stirring occasionally, for 1 to 1½ hours or until the chicken is tender and the potatoes have cooked through.
- Serve with rice and garnish with coriander.
If you happen to have left-over Amarula, you might want to prepare this Amarula Martini to enjoy with your delicious meal.