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Authentic Thai Massaman Chicken Curry Recipe

Authentic Thai Massaman Chicken Curry Recipe

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Authentic and Yummy curry in 1 pot. This is an authentic chicken Massaman curry with a fool proof method and perfect ratios of ingredients.
Course dinner, lunch, Main Course
Cuisine asian, thai
Keyword curry, gluten free, soup
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 5
Calories 850
Author Mary Thatcher
Cost 10

Equipment

Ingredients

  • 1,000 mL Coconut milk Click the link to purchase the same brand that I use.
  • 1 tbsp coconut oil
  • 2 lbs chicken I used chicken legs and thighs but it's up to you.
  • 5-6 tbsp Massaman Curry Paste Click the link to purchase the same brand that I use.
  • 5 tbsp palm sugar Click the link to purchase the same brand that I use.
  • 4 tbsp tamarind concentrate Click the link to purchase the same brand that I use.
  • 5-6 tbsp fish sauce
  • 1 lbs Yukon Gold or russet potatoes
  • 1 yellow onion
  • 1/4 cup roasted peanuts
  • 2 bay leaves optional
  • 4-5 cardamom pods optional
US Customary - Metric

Instructions

  • Use medium-low heat to heat up coconut oil and stir fry it with the Massaman curry paste 1-2 minutes.
  • Add about 1-2 cups of the thick part of the coconut milk AKA coconut cream.
  • Stir fry the coconut milk with the curry paste until you see some fat being separated yielding some oil and vibrant color. (About 5 minutes on medium heat) However, sometimes it takes me 15 minutes here because some coconut milk has been homogenized a lot. I'd say, if you don't see the same thing that I showed you in my cooking video after 10 minutes, just move on to the next step. You will still be making a very delicious curry!
  • Season the curry with palm sugar, tamarind pulp (concentrate), and fish sauce. ONLY use 2 TBSP of fish sauce at first and add more later if needed. Not all curry pastes are made equally! I used Maeploy brand and in my opinion Maeploy and Aroy-D brands are great!
  • Add your protein and the rest of the coconut milk . Make sure the protein is cooked through. I used chicken legs and thighs with bones and skin on so it took me 30 minutes. However, if your protein has no bones, this should take only 15 minutes max.
  • Add potatoes and onions. Stir every once in a while to make sure the bottom is not burnt. Cook until the potatoes are soft for your liking.
  • Add roasted peanuts . Also optional add some bay leaves and cardamom pods.
  •  Serve with rice, bread, naan, roti, or even noodles.

Nutrition

Serving: 1.5cup | Calories: 850kcal | Carbohydrates: 51g | Protein: 42g | Fat: 49g