Massaman Chicken Curry

This authentic Massaman Chicken Curry is made all in one pot in just 45 minutes, using store bought Massaman paste. Filled with coconut milk, chicken potatoes, peanuts and more it's super creamy, subtly sweet and not so spicy.

Course Main Course

Cuisine Thai

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 430kcal

Author Emmeline Kemperyd

Equipment

Large pot*

Ingredients

2 tablespoon oil
5 tablespoon Massaman curry paste* store bought is fine, Mae Ploy is a good brand
1 teaspoon chopped garlic
1 teaspoon 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 tablespoon tamarind paste see note below
2 tablespoon sugar palm sugar is best, white sugar is fine
1 teaspoon 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

US Customary - Metric

Instructions

Heat oil in a pan over medium heat. Add in curry paste, garlic and ginger. Cook 2 minutes while mixing.
2 tablespoon oil, 5 tablespoon Massaman curry paste*, 1 teaspoon chopped garlic, 1 teaspoon chopped ginger
Add coconut milk and water. Mix and bring to a simmer. Simmer and keep mixing until the curry paste is dissolved.
2 (14 oz) cans coconut milk, 1 cup water
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.
¼ cup roasted unsalted peanuts, 1 lb chicken thigh filets
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.
2 tablespoon tamarind paste, 2 tablespoon sugar, 1 teaspoon salt, 1 lb potatoes, 2 red onions, 2 cinnamon sticks, 2 bay leaves
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.

Video

Notes

4 servings of this recipe serves 6 if served with a side of rice.

Tamarind paste can be found in well stocked supermarkets and Asian supermarkets. It adds a distinct taste that's hard to get elsewhere, but in a pinch you can switch it for a 50/50 mix of lime juice and sugar.
Make it vegan by switching chicken for tofu
Serve it with a side of Jasmine rice or sticky rice, or just as it is
Store leftovers in the fridge in an air tight container for up to 4 days
Freeze leftovers for up to 3 months - this dish freezes really well!
Reheating stove top: Heat in a saucepan over medium heat, until heated through.
Reheating in microwave: Reheat leftovers in the microwave in 1-minute increments, stirring between each segment.

Nutrition