Massaman Curry With Chicken

Massaman curry paste contains various types of spices that are also used in Indian curry dishes too. Therefore this Thai curry dish is having the most similar aroma to Indian curry dish.  However, the taste of Massaman (and also other Thai curry dishes) won’t be similar to Indian curry dishes. Because we seasoning our curry dishes with sugar, but most (or maybe all🤔) of traditional Indian curry dishes doesn’t. 😁

Ingredients (2 servings)

• 500 g. Chicken thighs and drumsticks

• 4 - 5 tbsp Massaman curry paste

• 500 g. potato, large diced

• 1 large onion, large diced

• 1/2 cup roasted peanut

• 700 ml. coconut milk

• 2 tbsp salt

• 1 stock cube

• 2-3 tbsp sugar

• 2 tbsp tamarin paste

• 8 Thai cardamom seed (optional)

• 1 cinnamon stick

• 3 star anis

• 4-5 bay leaves

How to:

✔️ Roast Thai cardamom seed, cinnamon, star anis and bay leaves in a pan, and set it aside.

✔️ Add about 1/2 cup of creamy part of coconut milk or 100 ml coconut milk, Massaman curry paste and roasted spices to a pot. Cook the paste in low heat for 5 mins. 

✔️ Add chicken to the pot and stir it around until the chicken is semi cooked.

✔️ Add the rest of coconut milk, roasted peanuts and stock cube to the pot. Bring it to boil first, then let it simmer in a low heat for 30 mins. 

✔️ Add potato, onion and all the seasonings to the pot. Bring the heat up to medium and let it simmer for another 30-45 mins. 

Tips and tricks:

 🤓 My mom would add pineapple in her Massaman too. Pineapple would give a hint of sweet and sour taste to the curry sauce. At the same time, it helps to tenderize the meat as well.