Massaman Curry (Kaeng Kaew Ta)

Name: Massaman Curry (Kaeng Kaew Ta)
Total time: 1800 s
Yield: Serves the whole family
Ingredients: 1.1 lbs (500 grams) Massaman curry paste sautéed in oil; 2.2 lbs (1 kilogram) chicken drumsticks or thighs; 4 potatoes, peeled, cut into quarters, and soaked in limewater; 2 onions, quartered and separated into layers; 10 fried Thai bird’s eye chilies; 7 oz (200 grams) roasted peanuts, skins removed; 5 yellow chilies, sliced into strips; 1 cup coconut cream (about 240 ml); 1.1 lbs (500 grams) coconut milk (about 2 cups or 480 ml); Seasonings; 2 teaspoons salt (about 10 grams); 5 tablespoons fish sauce (about 75 ml); 4 tablespoons palm sugar (about 60 grams); 2 tablespoons concentrated tamarind paste (about 30 ml); Spices (available at Asian grocery stores); 5 dried bay leaves; 10 dried cumin seeds; 10 dried cardamom pods

คุณครู มีเกียรติ เวสารัช (ครูต้นดนตรี) @krutonmusic

พระรามที่สอง 60 กรุงเทพมหานคร

The aroma of cumin is bold and spicy. Any man who tastes this curry will long for it. (A verse from a traditional Thai poem I learned as a child.)

คุณครู มีเกียรติ เวสารัช (ครูต้นดนตรี) @krutonmusic

พระรามที่สอง 60 กรุงเทพมหานคร

The aroma of cumin is bold and spicy. Any man who tastes this curry will long for it. (A verse from a traditional Thai poem I learned as a child.)

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Ingredients

30 minutes

Serves the whole family

1.1 lbs (500 grams)Massaman curry paste sautéed in oil
2.2 lbs (1 kilogram)chicken drumsticks or thighs
4potatoes, peeled, cut into quarters, and soaked in limewater
2onions, quartered and separated into layers
10fried Thai bird’s eye chilies
7 oz (200 grams)roasted peanuts, skins removed
5yellow chilies, sliced into strips
1 cupcoconut cream (about 240 ml)
1.1 lbs (500 grams)coconut milk (about 2 cups or 480 ml)
Seasonings
2 teaspoonssalt (about 10 grams)
5 tablespoonsfish sauce (about 75 ml)
4 tablespoonspalm sugar (about 60 grams)
2 tablespoonsconcentrated tamarind paste (about 30 ml)
Spices (available at Asian grocery stores)
5dried bay leaves
10dried cumin seeds
10dried cardamom pods

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Steps

30 minutes

1

Toast the spices until fragrant, then set aside.
2

Heat a pan over low heat. Add the curry paste and coconut cream, and sauté until the oil separates. Add the toasted spices and stir until aromatic.
3

Add the chicken and stir with the curry paste until the outside is just cooked.
4

Pour in the coconut milk and increase the heat until it boils. Add the roasted peanuts, potatoes (soaked in limewater for one hour and rinsed), and onions. Simmer for 15 minutes over low heat, stirring every 5 minutes. If it gets too thick, add water to prevent it from becoming too oily.
5

Add all the seasonings and stir to combine. Taste and adjust for sweetness, saltiness, and sourness as desired. Add the yellow chilies and simmer for another 10 minutes, until the chicken and potatoes are tender. Turn off the heat, cover, and let it rest for 10 minutes.
6

Serve in a bowl, topped with fried Thai bird’s eye chilies.

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คุณครู มีเกียรติ เวสารัช (ครูต้นดนตรี) @krutonmusic

Published in the US on July 14, 2025 14:01

พระรามที่สอง 60 กรุงเทพมหานคร

ปริญญาโท ศิลปศาสตรมหาบัณฑิต ครูสอนดนตรีสากล และ รักการประกอบอาหารแบบประยุกต์ เน้นดัดแปลงวัตถุดิบที่มีเหลือ ด้วยวิธีของตนเองที่ง่ายในความแตกต่าง รสชาติอร่อย แปลกใหม่ และเสริมเคล็ดลับความรู้เพิ่มเติมในบางสูตร