Massaman Curry
Indulge in a rich and creamy Massaman curry, where tender chicken and fragrant spices create a comforting delight.
Ingredients
- 800 g chicken thigh fillets
- 2 cans coconut milk (800 ml)
- 700 g potatoes
- 3 shallots
- 3 garlic cloves
- 4 tbsp massaman curry paste
- 2 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp shrimp paste
- 80 g peanuts
- 2 tbsp neutral oil
How to make it
- Cut the chicken thigh fillets into large bite-size pieces and pat them dry with paper towel. Halve the potatoes into chunky pieces, slice the shallots, and finely chop the garlic.
- Heat the neutral oil in a heavy pot over medium heat. Add the massaman curry paste and shrimp paste and stir for 1 minute until the paste looks darker and fragrant.
- Add the shallots and garlic and cook for 2 minutes, stirring until they soften and pick up the spice paste.
- Pour in the thick coconut milk from both cans and simmer for 3 minutes, stirring and scraping up the paste from the bottom until the sauce looks smooth and oily on top.
- Add the chicken, potatoes, fish sauce, tamarind paste, palm sugar and the remaining coconut milk. Bring to a gentle simmer and cook uncovered for 25 to 30 minutes, stirring now and then, until the chicken is tender and the potatoes are cooked through but still hold their shape.
- Stir in the peanuts and simmer for 2 minutes more so they soften slightly and the sauce turns glossy and thick.
- Let the curry stand off the heat for 5 minutes so the sauce settles and the chicken stays juicy.
- Serve the massaman curry in wide shallow bowls with the chicken, potato chunks and peanuts visible in the thick coconut sauce.
