Chicken Massaman Curry

Name: Chicken Massaman Curry
Total time: 18000 s
Yield: Serves 2 servings
Ingredients: 6 chicken thighs; 2 cartons coconut milk (about 2 cups or 500 ml each); 65 grams Massaman curry paste; 1 stick cinnamon; 1/4 cup cardamom pods; 10 bay leaves; 2 tablespoons chunky peanut butter; 2 russet potatoes; 1 large carrot; 2 yellow onions; 1 red onion; 2 tablespoons tamarind concentrate; 2 tablespoons palm sugar; 2 tablespoons fish sauce; 10 torn kaffir lime leaves

สิทธิพงศ์ @PongKitchen

สมุทรปราการ

For this Massaman curry, I combined several recipes I've tried and seen before. I hadn't shared it until now because I wasn't fully satisfied, but this version feels just right. One unique step is adding torn kaffir lime leaves to simmer for about 5 minutes before serving—a tip I got from Chef Ta. It really boosts the aroma of the curry. I hope you enjoy this recipe as much as I do!

สิทธิพงศ์ @PongKitchen

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Ingredients

1.5 hours

Serves 2 servings

6chicken thighs
2 cartonscoconut milk (about 2 cups or 500 ml each)
65 gramsMassaman curry paste
1 stickcinnamon
1/4 cupcardamom pods
10bay leaves
2 tablespoonschunky peanut butter
2russet potatoes
1large carrot
2yellow onions
1red onion
2 tablespoonstamarind concentrate
2 tablespoonspalm sugar
2 tablespoonsfish sauce
10torn kaffir lime leaves

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Steps

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)!