Chicken Massaman Curry Recipe

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Chicken Massaman Curry

Nicole Bredeweg

By
@nikkitten

Again, I LOVE Thai cuisine, enough so to take a cooking class in it. This was the entree that we learned. . .


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Comments:

Serves:

6

Prep:

20 Min

Cook:

1 Hr 20 Min

Method:

Stove Top

Ingredients

jasmine rice
13 1/2 oz
coconut milk
4 oz
massaman curry paste
2 1/2 lb
chicken pieces (preferably flat, like thighs or boneless breasts)
1 lb
peeled and cubed potatoes
8 oz
yellow or white pearl onions
3 Tbsp
fish sauce
2 Tbsp
tamarind paste
3 Tbsp
palm or brown sugar
1/3 c
peanuts, dry roasted, coarsely chopped

Directions Step-By-Step

1
Prepare rice according to package directions.
2
Scoop the cream from the top 3/4 cup of the coconut milk and put it in a large heavy bottom pot along with the curry paste. Heat until bubbly and the fat separates from the coconut.
3
Add the chicken and stir to coat with the curry paste. Add remaining coconut milk and enough water to just cover the meat.
4
Bring to a boil, then simmer covered until the meat
5
is almost tender (probably an hour for chicken).
Add potatoes and onions with about 2 tablespoons of fish sauce. Cook until vegetables are tender.
6
Season with tamarind, sugar, and fish sauce until you achieve the desired balance.
7
Add peanuts and serve over Jasmine rice.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian