I recently realised that my secret to work life balance is that I’m not very good at it. The hubby and I sat down and discussed how we could save some of those precious hours in our day– and we decided to look at ways to speed up the dinner process.
So this week, we tried Marion’s Thai Massaman Curry.
I can assure you, it tasted much better than it looks!
Pros: Minimal preparation time for maximum flavour. It’s also a HUGE serve, it would easily feed a very hungry family of four– it feed my family of 3 for dinner and James and I had left overs for lunch the next day. It’s also incredibly filling.
Cons: It’s not the type of meal you can set up and leave. it went from soup to dry in the 5 minutes that I was out of the kitchen. I also found this one left a big pile of dishes, which the clean up crew weren’t too thrilled about!
Summary: It’s not a meal I would rush out and buy again, the flavour was a little bit too rich for me. But if you like a Massaman Curry you should definitely give this one a go. I am very excited to try more recipe kits from Marion’s Kitchen!
- massaman curry paste
- coconut milk
- dried herbs & chillies
- 1 Tbsp vegetable oil
- 800g chicken thighs, cut into large chunks
- 2 medium potatoes, quartered
- 1 brown onion, peeled, cut into large chunks
- Heat oil over medium heat and fry my MASSAMAN CURRY PASTE for about a minute or until it starts to smell yummy.
- Add chicken and cook for about 3 minutes until chicken starts to change colour.
- Pour in the creamy COCONUT MILK and ½ cup of water.
- Stir through those fragrant DRIED HERBS & CHILLIES*.
- Add in the PEANUTS along with your potatoes and onion.
- Cover with a lid, turn the heat to medium-low [I’d suggest LOW] and simmer for 30 minutes. Remove the lid and simmer for another 10 minutes to thicken slightly. Enjoy!
*Spice it how you like:
Leave out those spicy dried chillies for a mild curry. If you like it hot, chop up the dried chillies before you add them.