Creamy Massaman Curry

• 1 pack of paste Massaman Curry Kanokwan
• 400 ml Coconut milk 16 – 19% KARA
• 25 ml House of Asia Fish Sauce
• 400 g chicken leg meat (without skin)
• 1 small sweet potato, diced
• 1 small white onion, diced
• 1 small carrot, diced
• about ½ cup chickpeas (cooked or canned)
• 2 cloves of garlic, finely chopped
• A few leaves of coriander, finely chopped
• 50 ml of oil for frying
• salt to taste

1. Cut the chicken into large cubes, lightly salt it and set aside for a while.
2. Heat a frying pan or wide pot, add oil and fry the chicken until golden brown.
3. Add the garlic and massaman curry paste and fry for 3-4 minutes until the aroma of the spices is released.
4. Add the sweet potato, carrot, onion and chickpeas and fry briefly together with the meat.
5. Pour in the coconut milk, reduce the heat and simmer for about 15-20 minutes, until the vegetables and meat are soft.
6. At the end, season with fish sauce, add chopped coriander and mix gently.

TIP: Massaman curry tastes best the next day, allowing the spices to meld with the coconut milk. Serve with jasmine rice or crispy naan bread for the perfect comfort food.