Cooked - Massaman Chicken Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Massaman Chicken Curry

4.0

2 Tbsp oil

5 Tbsp Massaman curry paste* (store bought is fine, Mae Ploy is a good brand)

1 tsp chopped garlic

1 tsp chopped ginger

2 (14 oz) cans coconut milk (full fat for creamiest version, low fat works)

1 cup water

¼ cup roasted unsalted peanuts (roughly chopped; or cashew nuts)

1 lb chicken thigh filets (cut in bite-size pieces)

2 Tbsp tamarind paste (see note below)

2 Tbsp sugar (palm sugar is best, white sugar is fine)

1 tsp salt

1 lb potatoes (peeled & cut in 1 inch (2.5 cm) pieces; or sweet sweet potatoes)

2 red onions (cut in 1 inch (2.5 cm) pieces)

2 cinnamon sticks

2 bay leaves

Heat oil in a pan over medium heat. Add in curry paste, garlic and ginger. Cook 2 minutes while mixing.
Add coconut milk and water. Mix and bring to a simmer. Simmer and keep mixing until the curry paste is dissolved.
Add peanuts and chicken and stir once. Simmer 5 minutes, until the exterior of the chicken has turned white. Avoid stirring again before the chicken has turned white, or the coconut milk will take too much taste from the chicken.
Mix in the rest of the ingredients: tamarind paste, sugar, salt, potato pieces, red onion pieces, cinnamon sticks and bay leaves. Stir and leave to simmer (covering optional) for 20 minutes, until the potato is cooked through. Lift the lid and stir a few times while cooking.
After 20 minutes, check to see if the potatoes are done and then taste test and adjust seasoning if necessary.
Top with chopped peanuts (optional) and serve as it is, or with a side of cooked Jasmine rice.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 79 weeks ago

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