Thai Chicken Massaman Curry Recipe

Authentic Thai Massaman Curry with Chicken Hot Thai Kitchen

WEBAug 14, 2023 · Add the curry paste to the reduced coconut milk and sauté for a few minutes on medium heat until aromatic. Add the …

Rating: 5/5(12)
1. Before you cook: Like all stews, this dish is better the next day after the flavors have had time to mingle. So if you can, make it a day in advanced!
2. In a heavy bottom pot, reduce 1 cup of the coconut milk until it “breaks.” Add the curry paste to the broken coconut milk and sauté until aromatic. Alternatively, if you are using canned coconut milk or a type that is not 100% coconut milk, it may have been homogenized and may not break. In this case, saute the curry paste in some vegetable oil, and add 1/4 cup of the coconut milk to loosen it up.
3. Toss the chicken in the sautéed curry paste, and add the remaining amount of coconut milk. Add just enough water to cover the chicken pieces. Add 1 Tbsp of fish sauce, 2 Tbsp tamarind juice, and 2 Tbsp chopped palm sugar. Bring to a boil and reduce to a simmer. Let simmer for 20 minutes.
4. Add the potatoes and onion, and let simmer gently for another 20 minutes or until the vegetables and chicken are fork tender.

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Authentic Thai Massaman Chicken Curry (Gaeng …

WEBJul 18, 2022 · Add in curry paste, garlic and ginger. Cook 2 minutes while mixing. 2 tablespoon oil, 5 tablespoon Massaman curry paste*, 1 …

Rating: 4.7/5(29)
1. Pour the coconut milk in a pot large enough to fit all the ingredients and place over medium heat. Bring the coconut milk to a boil while stirring often.
2. When the coconut milk is just starting to boil, mix in the Massaman curry paste. Simmer and mix until the paste is completely dissolved - this takes a few minutes.
3. Add in the peanuts and the chicken pieces and stir once. Simmer for 5 minutes, until the exterior of the chicken has turned white. Avoid stirring again before the chicken has turned white, or the coconut milk will take too much taste from the chicken.
4. Mix in the rest of the ingredients: tamarind paste, sugar, salt, potato pieces, red onion pieces, cinnamon sticks and bay leaves. Stir, cover, and leave to simmer for 20 minutes, until the potato is cooked through. Lift the lid and stir a few times while cooking.

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