thai mussaman chicken curry
(2 RATINGS)
The very first Thai dish I ever ate and still my all time favorite. I have tried it with beef or shrimp and it just isn't as good to me. Served with Jasmine rice and a side of Thai cucumber salad, a perfect meal.
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prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 1 1/2 pounds boneless, skinless chicken pieces, breast meat or thighs or both
- 2 medium potatoes, cut into chunks
- 14 ounces can coconut milk
- 1 small red pepper, thinly sliced
- 2 tablespoons coconut oil or canola oil
- 1 cup onion, sliced
- 1 - thumb size piece of ginger, grated
- 4-5 cloves garlic
- 1 - red chili or 1/2-3/4 teaspoon red pepper flakes
- 1/2-3/4 cup chicken stock
- 1 - stalk of lemongrass, smashed with side of cleaver
- 3 - bay leaves
- 1 teaspoon turmeric, ground
- 1 teaspoon cumin seed
- 1/2 teaspoon freshly ground white pepper
- 1/4 cup dry roasted cashews plus a handful for garnish
- 1/8 teaspoon cardamom, ground
- 1 teaspoon coriander
- 1 teaspoon tamarind or 1 tablespoon lime juice
- 3/4 teaspoon shrimp paste (available in asian market)
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- - fresh coriander (cilantro) for garnish
How To Make thai mussaman chicken curry
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Step 1Heat a wok, over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
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Step 2Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
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Step 3Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
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Step 4Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper during last 10-15 minutes of coooking time.
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Step 5Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
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Step 6Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!
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Step 7Tamarind Substitution Tip: Tamarind paste can be tricky to find, hence I have offered a substitute here. Yes, lime and tamarind are two very different fruits; however, they provide that same sourness you're looking for in this curry (it is balanced out with the palm sugar or brown sugar). Whenever I run out of tamarind paste, I find lime juice works in a pinch. In fact, I have witnessed accomplished Thai chefs create tamarind-based dishes purely with lime juice (such as pad Thai) - good to know if you can't find tamarind paste where you live!
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Step 8I buy my tamarind on line at Grocery Thai. I also buy Mussaman curry paste from there, makes this dish look a lot simpler when all the spices are already in the curry paste. I have substituted fresh peanuts pan roasted by me in place of the cashews.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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