Chicken Massaman Curry Recipe by สิทธิพงศ์
This recipe is translated from Cookpad Thailand. See original: มัสมั่นไก่ Cooking Instructions 1 hour 30 minutes 1 Pour about 3/4 cup (200 ml) coconut milk into a skillet or pot over medium heat. Simmer until the coconut milk separates and the oil rises to the top. Add the Massaman curry paste and stir-fry until well combined. Gradually add another 1/3 cup (100 ml) coconut milk, stirring as you go. 2 Lower the heat. Season with fish sauce, palm sugar (or brown sugar), tamarind concentrate, and finally peanut butter. Stir until everything is mixed. This is just a rough seasoning for now; you’ll adjust the final flavor later. 3 Add the chicken thighs and drumsticks. Pour in the remaining coconut milk and enough water to cover the chicken. Bring to a boil, then add the bay leaves and cardamom pods. Cover, reduce to low heat, and simmer for 20 minutes. 4 Uncover and add the chicken wings. (Add the wings later so they don’t get too soft.) Add the roasted peanuts as well. (You can use more peanuts if you like.) 5 Cover and simmer on low heat for another 15 minutes. 6 While waiting, peel the potatoes and cut them into large chunks. Cut the onion into large pieces as well. When the time is up, add the potatoes and onion to the pot. Cover and simmer on low for another 15 to 20 minutes. 7 When time is up, uncover the pot. The chicken should be tender and the potatoes soft. If you want the chicken or potatoes even softer, continue simmering. Leave the pot uncovered to let the sauce thicken. Once it reaches your desired consistency, taste and adjust the seasoning as you like. I prefer it slightly sweet, with a bit of saltiness and tang, and a strong peanut aroma from the peanut butter. Serve hot—the chicken will be tender and very fragrant. 1 Pour about 3/4 cup (200 ml) coconut milk into a skillet or pot over medium heat. Simmer until the coconut milk separates and the oil rises to the top. Add the Massaman curry paste and stir-fry until well combined. Gradually add another 1/3 cup (100 ml) coconut milk, stirring as you go. 1 Pour about 3/4 cup (200 ml) coconut milk into a skillet or pot over medium heat. Simmer until the coconut milk separates and the oil rises to the top. Add the Massaman curry paste and stir-fry until well combined. Gradually add another 1/3 cup (100 ml) coconut milk, stirring as you go. 2 Lower the heat. Season with fish sauce, palm sugar (or brown sugar), tamarind concentrate, and finally peanut butter. Stir until everything is mixed. This is just a rough seasoning for now; you’ll adjust the final flavor later. 2 Lower the heat. Season with fish sauce, palm sugar (or brown sugar), tamarind concentrate, and finally peanut butter. Stir until everything is mixed. This is just a rough seasoning for now; you’ll adjust the final flavor later. 3 Add the chicken thighs and drumsticks. Pour in the remaining coconut milk and enough water to cover the chicken. Bring to a boil, then add the bay leaves and cardamom pods. Cover, reduce to low heat, and simmer for 20 minutes. 3 Add the chicken thighs and drumsticks. Pour in the remaining coconut milk and enough water to cover the chicken. Bring to a boil, then add the bay leaves and cardamom pods. Cover, reduce to low heat, and simmer for 20 minutes. 4 Uncover and add the chicken wings. (Add the wings later so they don’t get too soft.) Add the roasted peanuts as well. (You can use more peanuts if you like.) 4 Uncover and add the chicken wings. (Add the wings later so they don’t get too soft.) Add the roasted peanuts as well. (You can use more peanuts if you like.) 5 Cover and simmer on low heat for another 15 minutes. 5 Cover and simmer on low heat for another 15 minutes. 6 While waiting, peel the potatoes and cut them into large chunks. Cut the onion into large pieces as well. When the time is up, add the potatoes and onion to the pot. Cover and simmer on low for another 15 to 20 minutes. 6 While waiting, peel the potatoes and cut them into large chunks. Cut the onion into large pieces as well. When the time is up, add the potatoes and onion to the pot. Cover and simmer on low for another 15 to 20 minutes. 7 When time is up, uncover the pot. The chicken should be tender and the potatoes soft. If you want the chicken or potatoes even softer, continue simmering. Leave the pot uncovered to let the sauce thicken. Once it reaches your desired consistency, taste and adjust the seasoning as you like. I prefer it slightly sweet, with a bit of saltiness and tang, and a strong peanut aroma from the peanut butter. Serve hot—the chicken will be tender and very fragrant. 7 When time is up, uncover the pot. The chicken should be tender and the potatoes soft. If you want the chicken or potatoes even softer, continue simmering. Leave the pot uncovered to let the sauce thicken. Once it reaches your desired consistency, taste and adjust the seasoning as you like. I prefer it slightly sweet, with a bit of saltiness and tang, and a strong peanut aroma from the peanut butter. Serve hot—the chicken will be tender and very fragrant. 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