Massaman Chicken Curry (Gaeng Massaman)
ID: 3646f0a3...
A rich, mild, and aromatic Thai curry influenced by Malay and Indian cuisines. It features a fragrant blend of spices, tender braised chicken, potatoes, and onions simmered in a luscious coconut gravy topped with crunchy peanuts.
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🍳 Cooking Flow
Reduce coconut milk to render the oil, then sauté the curry paste until fragrant. → Coat the chicken in the paste, then transfer everything to a pot with the remaining coconut milk and water. → Season with fish sauce, tamarind juice, and palm sugar, and simmer gently. → Add potatoes and onions halfway through and simmer until fork-tender. → Adjust flavor with extra seasoning and stir in roasted peanuts before serving.
Cooking Steps
Brief Cooking Order
Reduce coconut milk to render the oil, then sauté the curry paste until fragrant. → Coat the chicken in the paste, then transfer everything to a pot with the remaining coconut milk and water. → Season with fish sauce, tamarind juice, and palm sugar, and simmer gently. → Add potatoes and onions halfway through and simmer until fork-tender. → Adjust flavor with extra seasoning and stir in roasted peanuts before serving.
Introduction
A rich, mild, and aromatic Thai curry influenced by Malay and Indian cuisines. It features a fragrant blend of spices, tender braised chicken, potatoes, and onions simmered in a luscious coconut gravy topped with crunchy peanuts.
Step 1
Heat 1 cup (240 ml) of coconut milk in a pan over medium heat, letting it reduce and simmer until it breaks (the coconut oil separates and floats to the top).
Step 2
Add 50 g of Massaman curry paste to the broken coconut milk and sauté until the paste is fragrant and loosened.
Step 3
Add the chicken pieces to the pan, tossing them quickly in the curry paste to coat thoroughly.
Step 4
Transfer the chicken and paste into a thicker, larger pot suitable for long simmering.
Step 5
Deglaze the frying pan with the remaining 260 ml of coconut milk to capture any remaining paste, then pour it into the simmer pot.
Ingredients List
Important Notes
Use bone-in dark meat chicken (drumsticks/thighs) as it is ideal for braising and won't dry out during the long simmer.
Cartoned coconut milk is preferred over canned coconut milk, as canned versions are often treated with emulsifiers that prevent the oil from separating.
Keep cut potatoes submerged in water until cooking to prevent them from oxidizing and turning brown.
Massaman curry tastes even better the next day once the flavors have had time to meld, making it a great make-ahead dish.
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