Massaman Curry (Thai-Muslim Mild Chicken Potato Peanut Coconut Curry)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Of the Thai curries, massaman leans furthest from chili heat and closest to a sweet, savory braise, a style rooted in the Muslim communities of southern Thailand.
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Warm spices in the paste, more cinnamon and cardamom than fresh chili, make it read like a stew next to a green or red curry. Chicken thighs and big chunks of potato cook in coconut milk until the potato edges soften and thicken the sauce, and peanuts add crunch.
Ingredients
Instructions
- 1
Cut the 2 potatoes into large bite-size chunks, quarter the onion, and cut the 400 g chicken thighs into generous pieces.
Keep the 50 g peanuts aside for the finish so they stay distinct in the sauce.
- 2
Pour 200 ml coconut milk into a pot and warm it over medium heat.
When the edges begin to bubble gently, add 3 tsp massaman curry paste and fry for 2 to 3 minutes.
- 3
Stir constantly so the paste does not stick to the bottom of the pot.
When a little red oil separates and the aroma becomes stronger, add the chicken pieces.
- 4
Cook the chicken for 2 to 3 minutes, just until the outside turns pale.
Do not try to cook it through at this stage, only coat it evenly with the spiced coconut base.
- 5
Add the remaining 200 ml coconut milk, the potatoes, and the onion, then stir until evenly combined.
Lower the heat to medium-low, cover, and simmer for about 20 minutes.
- 6
Check that a chopstick slides easily into the potatoes and no raw pink remains in the center of the thickest chicken piece.
Season with 2 tsp fish sauce and 1 tsp sugar, stir in 50g peanuts, warm for 2 more minutes, and serve.
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