Massaman Chicken Curry
ID: 1b9d5e3f...
A rich, aromatic, and deeply flavorful Thai curry voted as one of the most delicious foods in the world. This updated recipe features a quick semi-homemade curry paste, tender chicken thighs, and perfectly simmered potatoes.
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🍳 Cooking Flow
Toast and grind whole spices, then pound them with red curry paste and shrimp paste to make the massaman paste. → Sear the chicken thighs skin-side down until golden, then set aside and deglaze the pot with a portion of the coconut milk. → Fry the curry paste in the coconut milk, add seasonings (sugar, fish sauce, tamarind, bay leaves), then return the chicken to simmer for 35 minutes. → Add potatoes, onions, water, and half of the peanuts, simmering until potatoes are fully tender. → Adjust seasonings to taste and serve with jasmine rice and a final sprinkle of crunchy peanuts.
Cooking Steps
Brief Cooking Order
Toast and grind whole spices, then pound them with red curry paste and shrimp paste to make the massaman paste. → Sear the chicken thighs skin-side down until golden, then set aside and deglaze the pot with a portion of the coconut milk. → Fry the curry paste in the coconut milk, add seasonings (sugar, fish sauce, tamarind, bay leaves), then return the chicken to simmer for 35 minutes. → Add potatoes, onions, water, and half of the peanuts, simmering until potatoes are fully tender. → Adjust seasonings to taste and serve with jasmine rice and a final sprinkle of crunchy peanuts.
Introduction
A rich, aromatic, and deeply flavorful Thai curry voted as one of the most delicious foods in the world. This updated recipe features a quick semi-homemade curry paste, tender chicken thighs, and perfectly simmered potatoes.
Step 1
Toast the cumin seeds in a dry skillet over medium heat until they slightly darken and become highly fragrant. Remove from heat immediately.
Step 2
In the same pan, toast coriander seeds, cloves, and cardamom pods until the coriander seeds turn slightly brown and fragrant. Remove from heat.
Step 3
Transfer all toasted whole spices into a mortar and pestle or spice grinder and grind them into a very fine powder.
Step 4
Add cinnamon powder, nutmeg powder, shrimp paste (gapi), and red curry paste to the ground spices. Pound everything together until thoroughly mixed and uniform.
Step 5
Heat a heavy pot over medium-high heat with a little oil. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip briefly, then remove from the pot and pour off excess rendered fat.
Ingredients List
Important Notes
Always use waxy potatoes (such as Yukon Gold) because starchy baking potatoes tend to break down and disintegrate in the curry sauce.
Massaman curry is culturally a Thai Muslim dish, so it is traditionally prepared with chicken, beef, goat, or lamb, and rarely pork.
The tamarind is not meant to make the curry taste sour, but rather to brighten the rich coconut sauce and cut through the heavy spice profile.
Using a high-quality store-bought red curry paste as a base (like Maesri or Aroy-D) makes this semi-homemade method exceptionally flavorful.
Saving half of the peanuts to garnish at the very end maintains a fresh, crispy texture against the simmered ingredients.
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