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chicken massaman curry

(1 rating)
nikkitten avatar
Recipe by
Nicole Bredeweg
@nikkitten
West Olive, MI

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

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For chicken massaman curry

  • 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

How To Make chicken massaman curry

  • 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.
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