Chicken Massaman Curry Recipe by สิทธิพงศ์
This recipe is translated from Cookpad Thailand. See original: มัสมั่นไก่ Cooking Instructions 1.5 hours 1 Cut the yellow onions and red onion into large pieces. Sauté them in a skillet over high heat until golden and slightly charred on the outside for extra flavor and aroma. Peel the potatoes and cut into large 1-inch pieces. Soak them in cold water. Cut the carrot into large pieces and set aside (if you don't like carrots, you can skip them; I just had some left in the fridge). Prepare the spices so they're ready to use. 2 Remove the bones from the chicken thighs and cut the meat into large 1-inch pieces. Pour 1 cup (250 ml) of coconut milk into a pot, add the chicken, and add enough water to cover the chicken. Bring to a simmer over medium heat, then reduce to low, cover, and cook gently for about 20 minutes. 3 While waiting, add a little coconut milk to a skillet and stir in the Massaman curry paste. Gradually add more coconut milk, stirring until the oil separates slightly. Adjust how much the oil separates to your liking. 4 After simmering the chicken in coconut milk for about 20 minutes, uncover and add the sautéed curry paste to the pot. Stir well, then add the cinnamon stick, bay leaves, and cardamom pods. 5 Season with palm sugar, fish sauce, and tamarind concentrate. Stir until the palm sugar is fully dissolved (or dissolve the sugar in a small bowl of curry liquid first, then add it back to the pot). Add the peanut butter and stir until melted. If you like a stronger peanut flavor, add a bit more. I use chunky peanut butter for extra texture. 6 When the curry comes back to a simmer, add the potatoes, carrots, and large onion pieces. Stir to combine, cover, and simmer for about 15 minutes or until the potatoes and carrots are tender. 7 Before serving, add the torn kaffir lime leaves and simmer for about 5 minutes to finish. 8 Before serving, remove as many of the whole spices as possible for easier eating. Serve hot with steamed jasmine rice. It's especially delicious with a side of cucumber relish (ajard)! 1 Cut the yellow onions and red onion into large pieces. Sauté them in a skillet over high heat until golden and slightly charred on the outside for extra flavor and aroma. Peel the potatoes and cut into large 1-inch pieces. Soak them in cold water. Cut the carrot into large pieces and set aside (if you don't like carrots, you can skip them; I just had some left in the fridge). Prepare the spices so they're ready to use. 1 Cut the yellow onions and red onion into large pieces. Sauté them in a skillet over high heat until golden and slightly charred on the outside for extra flavor and aroma. Peel the potatoes and cut into large 1-inch pieces. Soak them in cold water. Cut the carrot into large pieces and set aside (if you don't like carrots, you can skip them; I just had some left in the fridge). Prepare the spices so they're ready to use. 2 Remove the bones from the chicken thighs and cut the meat into large 1-inch pieces. Pour 1 cup (250 ml) of coconut milk into a pot, add the chicken, and add enough water to cover the chicken. Bring to a simmer over medium heat, then reduce to low, cover, and cook gently for about 20 minutes. 2 Remove the bones from the chicken thighs and cut the meat into large 1-inch pieces. Pour 1 cup (250 ml) of coconut milk into a pot, add the chicken, and add enough water to cover the chicken. Bring to a simmer over medium heat, then reduce to low, cover, and cook gently for about 20 minutes. 3 While waiting, add a little coconut milk to a skillet and stir in the Massaman curry paste. Gradually add more coconut milk, stirring until the oil separates slightly. Adjust how much the oil separates to your liking. 3 While waiting, add a little coconut milk to a skillet and stir in the Massaman curry paste. Gradually add more coconut milk, stirring until the oil separates slightly. Adjust how much the oil separates to your liking. 4 After simmering the chicken in coconut milk for about 20 minutes, uncover and add the sautéed curry paste to the pot. Stir well, then add the cinnamon stick, bay leaves, and cardamom pods. 4 After simmering the chicken in coconut milk for about 20 minutes, uncover and add the sautéed curry paste to the pot. Stir well, then add the cinnamon stick, bay leaves, and cardamom pods. 5 Season with palm sugar, fish sauce, and tamarind concentrate. Stir until the palm sugar is fully dissolved (or dissolve the sugar in a small bowl of curry liquid first, then add it back to the pot). Add the peanut butter and stir until melted. If you like a stronger peanut flavor, add a bit more. I use chunky peanut butter for extra texture. 5 Season with palm sugar, fish sauce, and tamarind concentrate. Stir until the palm sugar is fully dissolved (or dissolve the sugar in a small bowl of curry liquid first, then add it back to the pot). Add the peanut butter and stir until melted. If you like a stronger peanut flavor, add a bit more. I use chunky peanut butter for extra texture. 6 When the curry comes back to a simmer, add the potatoes, carrots, and large onion pieces. Stir to combine, cover, and simmer for about 15 minutes or until the potatoes and carrots are tender. 6 When the curry comes back to a simmer, add the potatoes, carrots, and large onion pieces. Stir to combine, cover, and simmer for about 15 minutes or until the potatoes and carrots are tender. 7 Before serving, add the torn kaffir lime leaves and simmer for about 5 minutes to finish. 7 Before serving, add the torn kaffir lime leaves and simmer for about 5 minutes to finish. 8 Before serving, remove as many of the whole spices as possible for easier eating. Serve hot with steamed jasmine rice. It's especially delicious with a side of cucumber relish (ajard)! 8 Before serving, remove as many of the whole spices as possible for easier eating. Serve hot with steamed jasmine rice. It's especially delicious with a side of cucumber relish (ajard)! 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