Chicken Massaman Curry
ID: 6d2a29ae...
A classic, mild Thai curry featuring tender chicken, soft potatoes, and onions simmered in a rich, creamy, and aromatic spiced coconut sauce, finished with a garnish of roasted peanuts.
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🍳 Cooking Flow
Roast wet aromatics (garlic, shallots, galangal, lemongrass, coriander roots) and dry spices separately, then blend them with nutmeg, shrimp paste, and water to make the curry paste. → Fry 1 cup of curry paste in 1/2 cup of reduced coconut milk until fragrant and the oil separates. → Add the chicken pieces, sauté for 2-3 minutes, then pour in the remaining coconut milk and water. → Season with bay leaves, tamarind paste, palm sugar, and fish sauce, then stir in the onions and potatoes. → Cover and simmer for 20 minutes until the potatoes are cooked, then garnish with roasted peanuts to serve.
Cooking Steps
Brief Cooking Order
Roast wet aromatics (garlic, shallots, galangal, lemongrass, coriander roots) and dry spices separately, then blend them with nutmeg, shrimp paste, and water to make the curry paste. → Fry 1 cup of curry paste in 1/2 cup of reduced coconut milk until fragrant and the oil separates. → Add the chicken pieces, sauté for 2-3 minutes, then pour in the remaining coconut milk and water. → Season with bay leaves, tamarind paste, palm sugar, and fish sauce, then stir in the onions and potatoes. → Cover and simmer for 20 minutes until the potatoes are cooked, then garnish with roasted peanuts to serve.
Introduction
A classic, mild Thai curry featuring tender chicken, soft potatoes, and onions simmered in a rich, creamy, and aromatic spiced coconut sauce, finished with a garnish of roasted peanuts.
Step 1
Heat 1 tbsp of oil in a pan over low heat. Add garlic cloves, sliced shallots, galangal, lemongrass stalks, and coriander roots. Roast until golden brown, then transfer to a plate to cool.
Step 2
In a dry pan over low heat, add fennel seeds, cardamom seeds, coriander seeds, cumin seeds, cinnamon stick, dried Thai red chillies, dried spur chillies, cloves, and black peppercorns. Dry roast until fragrant, then let them cool.
Step 3
Combine the roasted wet ingredients and dry ingredients in a blender. Add nutmeg powder, shrimp paste, and 3/4 cup of water. Blend to a smooth paste.
Step 4
Pour 1/2 cup of coconut milk into a pan over medium heat. Cook, stirring occasionally, until the oil separates from the coconut milk.
Step 5
Add 1 cup of the prepared Massaman curry paste to the coconut milk. Mix well and cook until the oil oozes out.
Ingredients List
Important Notes
Roasting the dry spices and wet aromatics separately ensures that they cook evenly without burning, which is key to a fragrant curry paste.
Simmering the coconut milk until the coconut oil splits before adding the curry paste is a traditional Thai cooking technique that enhances the overall flavor.
The curry thickness can be easily adjusted by adding slightly more or less water during the cooking process.
Massaman curry tastes even better the next day as the potatoes and chicken absorb more of the spices over time.
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