Chicken Massaman Curry
ID: a61b2595...
An authentic and rich Thai Chicken Massaman Curry made with tender chicken thighs, potatoes, onions, and roasted peanuts simmered in a aromatic coconut curry sauce. It delivers a delicious, classic flavor profile balancing sweet, savory, and mildly sour notes.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prep the ingredients by peeling and cutting potatoes, onions, and chicken into chunks. → Sauté massaman paste in oil and gradually stir in coconut milk until smooth. → Add chicken, seasonings, peanuts, and the rest of the coconut milk, then simmer covered for 30 minutes. → Add water, potatoes, and onions, then simmer covered for another 15 minutes until tender. → Adjust final seasoning to taste and serve.
Cooking Steps
Brief Cooking Order
Prep the ingredients by peeling and cutting potatoes, onions, and chicken into chunks. → Sauté massaman paste in oil and gradually stir in coconut milk until smooth. → Add chicken, seasonings, peanuts, and the rest of the coconut milk, then simmer covered for 30 minutes. → Add water, potatoes, and onions, then simmer covered for another 15 minutes until tender. → Adjust final seasoning to taste and serve.
Introduction
An authentic and rich Thai Chicken Massaman Curry made with tender chicken thighs, potatoes, onions, and roasted peanuts simmered in a aromatic coconut curry sauce. It delivers a delicious, classic flavor profile balancing sweet, savory, and mildly sour notes.
Step 1
Peel and dice the potatoes and onions into bite-sized chunks.
Step 2
Cut the chicken thighs into chunks.
Step 3
Prepare the tamarind juice by mixing tamarind paste with warm water.
Step 4
Heat a pot over medium heat, add neutral flavor oil, and stir-fry the massaman paste.
Step 5
Gradually pour in a portion of the coconut milk while stirring constantly to dissolve the paste completely.
Ingredients List
Important Notes
Most store-bought massaman paste is already seasoned. Always taste your curry before adding extra sugar, fish sauce, or tamarind juice.
Massaman curry should taste distinctly balanced: sweet, savory, and slightly sour.
The starch from potatoes will thicken the curry as it cooks and cools. Keep the consistency slightly runny by adding water as needed during the process.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...