Massaman Chicken Curry
ID: e1e6fd0b...
A rich, fragrant, and mildly sweet Southern Thai curry with Indian influences. It features tender, slow-cooked chicken thighs, potatoes, and roasted peanuts in a creamy, spice-infused coconut sauce.
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🍳 Cooking Flow
Lightly toast the whole spices, grind them into a powder, and set aside. → Sauté garlic, shallots, lemongrass, ginger, chili, and lime zest in oil, then pound them with the spice powder to make the curry paste. → Sear the chicken pieces until browned, then remove from the pan. → Fry the curry paste in reduced coconut milk, return the chicken, and simmer with the remaining coconut milk, water, fish sauce, bay leaves, onion, and potatoes. → Stir in roasted peanuts once the curry is thick, and serve over rice with fresh coriander.
Cooking Steps
Brief Cooking Order
Lightly toast the whole spices, grind them into a powder, and set aside. → Sauté garlic, shallots, lemongrass, ginger, chili, and lime zest in oil, then pound them with the spice powder to make the curry paste. → Sear the chicken pieces until browned, then remove from the pan. → Fry the curry paste in reduced coconut milk, return the chicken, and simmer with the remaining coconut milk, water, fish sauce, bay leaves, onion, and potatoes. → Stir in roasted peanuts once the curry is thick, and serve over rice with fresh coriander.
Introduction
A rich, fragrant, and mildly sweet Southern Thai curry with Indian influences. It features tender, slow-cooked chicken thighs, potatoes, and roasted peanuts in a creamy, spice-infused coconut sauce.
Step 1
Toast the spices: Place cardamom seeds, fennel seeds, coriander seeds, black pepper corns, cloves, nutmeg, and cinnamon stick in a pan and lightly toast until fragrant.
Step 2
Grind the spices: Place the toasted spices in a mortar and pestle and pound them into a fine powder, then set aside.
Step 3
Prepare paste ingredients: Crush the peeled garlic cloves. Slice the shallot, ginger (or galangal), and the white part of the lemongrass. Deseed and chop the dried red chilies.
Step 4
Fry the aromatics: Heat coconut oil in a pan. Add garlic, shallot, lemongrass, chopped chili, grated kaffir lime zest, and ginger. Gently fry until golden brown.
Step 5
Make curry paste: Transfer the fried aromatics into the mortar and pestle and pound into a paste. Add back the toasted spice powder and mix thoroughly to finish the Massaman curry paste.
Ingredients List
Important Notes
Reducing a small amount of coconut milk first allows its oil to separate, which is the traditional Thai way to fry curry paste and release the deepest flavors.
Removing the seeds from the dried chilies ensures the curry is aromatic rather than overly hot.
Using chicken thighs is highly recommended as they remain juicy and tender throughout the long simmering process.
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