Name: Massaman chicken curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 9 (1kg) chicken thigh fillets, sliced; 1 large brown onion (200g), sliced; 1/4 cup (60ml) thai yellow curry paste; 1 2/3 cup (410ml) coconut milk; 1 tablespoon fish sauce; 2 teaspoon brown sugar; 250 gram dried wheat noodles; 150 gram green beans, sliced

Ingredients

1 tablespoon peanut oil

9 (1kg) chicken thigh fillets, sliced

1 large brown onion (200g), sliced

1/4 cup (60ml) thai yellow curry paste

1 2/3 cup (410ml) coconut milk

1 tablespoon fish sauce

2 teaspoon brown sugar

250 gram dried wheat noodles

150 gram green beans, sliced

Method

1.Heat oil in large saucepan and cook chicken in batches until browned all over. Remove from pan, cover to keep warm. Add onion to same pan and cook, stirring until soft.

2.Add paste and cook, stirring until fragrant. Return chicken to pan with coconut milk, sauce and sugar, simmer uncovered, 20 minutes.

3.Meanwhile, cook noodles in large saucepan of boiling water uncovered until just tender, drain.

4.Add beans to chicken curry in pan and cook uncovered until beans are just tender. Gently stir in noodles until just heated through.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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