Cooked - Authentic Massaman Chicken Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Authentic Massaman Chicken Curry

6.0

2 to 2.5 pounds chicken (I use chicken thighs and drumsticks, bone- in and skinless)

1 tablespoon oil

2 cans (15oz) coconut milk, divided

6 tablespoons store bought Massaman Curry paste (see note)

1 cinnamon stick

1 star anise

4 cardamom pods

1 cup water

2 Tablespoons fish sauce

3 shallots, cut into big chunks

1 pound potatoes, peeled and cut into big chunks

1 tablespoon brown sugar

1 tablespoon tamarind paste

Roasted peanuts, for garnish

Lime wedges, for garnish

Fresh cilantro, chopped, for garnish

Salt to taste

Heat oil in heavy bottomed pot or dutch oven over medium-high heat. Add about ½ cup of coconut milk, and cook and reduce it for 30-40 seconds. Add Massaman curry paste and cook it for 5-6 minutes.
Add chicken and mix well with the curry paste and cook for 5-6 minutes, stirring well.
Add cardamom, cinnamon stick, star anis and remaining coconut milk from the first can. Add fish sauce and 1 cup of water, mix well. Cover and cook for 15 minutes.
Add potato and shallot chunks along with remaining 1 can of coconut milk and cook for another 30 minutes, or until potatoes are tender. Add sugar and tamarind paste. Cook for 2-3 minutes. Taste and adjust for salt.
Garnish with cilantro, lime wedges and roasted peanuts. Serve it with fresh, warm jasmine rice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 38 weeks ago

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