Cooked - Massaman Curry Thai

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Massaman Curry Thai

9.0

1 ½ pounds potatoes, (about 4 medium) thin-skinned like Yukon gold or red potatoes

2 teaspoons coconut oil

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 medium shallot, cut into thin slices

2 teaspoons ginger, freshly grated

½ teaspoon cinnamon

½ teaspoon cardamom

⅛ teaspoon cloves

⅛ teaspoon nutmeg

6 tablespoons red curry paste, to heat preference ( we used 4 tablespoons of Maesri brand for a medium spice)

2 cans full-fat coconut milk, 14 ounces

2 tablespoons fish sauce

2 tablespoons light brown sugar

2 tablespoons tamarind puree or paste *see notes

2 tablespoons peanut butter (optional)

1 ½ pounds chicken- breast, sliced into very thin strips (can also use chicken thighs- *see notes, shrimp or crispy tofu)

Toss the chicken slices with about ½ teaspoon salt. Measure the spices, keeping the whole seeds separate from the ground spices.
Start with cold water just covering the potatoes. Bring to a boil and simmer for 5-7 minutes. Drain the water and set aside.
In a medium-sized pot over medium heat, add coconut oil, and saute the coriander and cumin seeds for 2 minutes, stirring. Add the shallots and fresh ginger, stir a minute and add the cinnamon, cardamom, cloves, and nutmeg along with the curry paste.
Add coconut milk and potatoes. Simmer together for 10 minutes. Potatoes should be fork-tender but not overly soft.
Add fish sauce, sugar, tamarind paste, and whisk in peanut butter. Add the sliced chicken breast.
Simmer for 5 minutes or until the chicken pieces are tender, cooked through and opaque.
Taste the curry and adjust sweetness (sugar), fish sauce (or salt) and acid (tamarind paste) to taste. Find your perfect balance.
Serve immediately with jasmine rice and toppings.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 71 weeks ago

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