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Thai Massaman curry, peanuts and Amarula Cream
Thai Massaman curry, peanuts and Amarula Cream

Bring out the best of winter with Amarula


Jul 20th 2012, 08:31

Winter signals staying indoors, snuggling up in front of a roaring fire with your favourite people and enjoying heart-warming fare! Try this hearty Thai Massaman curry recipe, featuring a true African Original, Amarula Cream in an interesting and delicious new way.

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 moderate 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 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.

Serves 4.

Experiment and find your own favourite ways to enjoy Amarula. Have it neat, over ice, in a cocktail, in coffee or incorporate it into your favourite food dishes!

Please visit or for more fabulous recipes and interesting facts about Amarula.

Amarula is available from leading stores nationwide.  

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