Thai Mussaman Chicken Curry
Served with Jasmine rice and a side of Thai cucumber salad, a perfect meal.
★★★★★ 2 votes5
- 1 1/2 lb
- boneless, skinless chicken pieces, breast meat or thighs or both
- 2 medium
- potatoes, cut into chunks
- 14 oz
- can coconut milk
- 1 small
- red pepper, thinly sliced
- 2 Tbsp
- coconut oil or canola oil
- 1 c
- onion, sliced
- thumb size piece of ginger, grated
- 4-5 clove
- red chili or 1/2-3/4 teaspoon red pepper flakes
- 1/2-3/4 c
- chicken stock
- stalk of lemongrass, smashed with side of cleaver
- bay leaves
- 1 tsp
- turmeric, ground
- 1 tsp
- cumin seed
- 1/2 tsp
- freshly ground white pepper
- 1/4 c
- dry roasted cashews plus a handful for garnish
- 1/8 tsp
- cardamom, ground
- 1 tsp
- 1 tsp
- tamarind or 1 tablespoon lime juice
- 3/4 tsp
- shrimp paste (available in asian market)
- 2 Tbsp
- fish sauce
- 1 Tbsp
- palm sugar or brown sugar
- fresh coriander (cilantro) for garnish
How to Make Thai Mussaman Chicken Curry
- 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.
- 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.
- 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.
- 4Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper during last 10-15 minutes of coooking time.
- 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.
- 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!
- 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!
- 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.