Massaman Curry with Chicken
Prepare Massaman Curry with Chicken using coconut milk, spices, and vegetables cooked slowly for rich flavors.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless, cut into chunks) | 800 | Grams |
| Coconut Milk (full-fat) | 800 | Milliliters |
| Massaman Curry Paste (store-bought or homemade) | 100 | Grams |
| Potatoes (medium-sized, peeled and cubed) | 3 | Count |
| Onion (large, sliced) | 1 | Count |
| Peanuts (roasted and unsalted) | 100 | Grams |
| Fish Sauce | 3 | Tbsp |
| Brown Sugar | 2 | Tbsp |
| Lime Juice (freshly squeezed) | 2 | Tbsp |
| Cinnamon Stick | 1 | Count |
| Cardamom Pods (lightly crushed) | 4 | Count |
| Bay Leaves | 2 | Count |
| Vegetable Oil | 2 | Tbsp |
| Water | 250 | Milliliters |
Instructions
- Heat vegetable oil in a large pot over medium heat. Add massaman curry paste and sauté for 2-3 minutes until fragrant.
- Add chicken chunks to the pot and stir to coat with the curry paste. Cook for 5 minutes until the chicken is lightly browned.
- Pour in coconut milk and water, then add cinnamon stick, cardamom pods, and bay leaves. Stir well.
- Add potatoes and onion to the pot. Bring to a simmer, cover, and cook for 20 minutes until potatoes are tender.
- Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
- Add roasted peanuts and simmer for another 5 minutes. Remove from heat and let it rest for a few minutes before serving.
Prep
- Thaw chicken if frozen
Kitchen equipment
Large PotCurry Paste