In a pan/wok, add coconut milk and bring it to a boil until the oil starts to separate from the milk.
To this add our massaman curry paste or store-bought curry paste to the pan and mix it well along with coconut oil. Cook the curry paste till the oil starts to separate from the paste.
To the curry paste add the chicken thigh fillets and sauté for 2 to 3 mins.
Now add coconut milk and water and mix it well.
To this add bay leaves, palm sugar, tamarind paste, and fish sauce and mix well.
Now add diced onions and potatoes to the curry. Cover the lid of the wok and allow it to cook for 20-30 mins.
Massaman chicken curry is now ready. Switch off the flame and garnish with some roasted peanuts.
Ingredients
Directions
In a pan/wok, add coconut milk and bring it to a boil until the oil starts to separate from the milk.
To this add our massaman curry paste or store-bought curry paste to the pan and mix it well along with coconut oil. Cook the curry paste till the oil starts to separate from the paste.
To the curry paste add the chicken thigh fillets and sauté for 2 to 3 mins.
Now add coconut milk and water and mix it well.
To this add bay leaves, palm sugar, tamarind paste, and fish sauce and mix well.
Now add diced onions and potatoes to the curry. Cover the lid of the wok and allow it to cook for 20-30 mins.
Massaman chicken curry is now ready. Switch off the flame and garnish with some roasted peanuts.
Notes
Thai Massaman curry is considered one of the most popular curry dishes in Thailand and is also enjoyed around the world. It is known for its unique blend of flavors and spices and is often considered a milder option than other Thai curries.
Tips
- Use quality ingredients: Massaman curry paste and coconut milk are essential ingredients for this dish, so it’s important to use high-quality, authentic products.
- Toast the spices: Toasting the spices in the curry paste before adding the liquid ingredients will enhance their flavor and give the dish a deeper, more complex taste.
- Don’t skimp on the peanuts or cashews: These ingredients add a creamy texture and nutty flavor to the dish, so don’t be afraid to use more than the recipe calls for.
- Adjust the heat to your taste: Massaman curry is known for being milder than other Thai curries, but you can adjust the heat level by adding more or fewer chili peppers to the curry paste.
- Use a good quality protein: You can use any protein you like, but make sure it is good quality, and cook it properly before adding it to the curry.
- Slow Cook: Massaman curry is best cooked on low heat for a longer period of time, this way the flavors will develop and the meat will be more tender.
- Serve with rice or noodles: Massaman curry is typically served with rice or noodles, which help to absorb the flavorful sauce and make it a complete meal.
FAQs
Q. What are the main ingredients in Thai Massaman curry?
A: The main ingredients in Thai Massaman curry include Massaman curry paste, coconut milk, peanuts or cashews, potatoes, onions, and a protein of your choice (such as chicken, beef, or tofu).
Q. How can I adjust the heat level of Massaman curry to my taste?
A: You can adjust the heat level of Massaman curry by adding more or fewer chili peppers to the curry paste.
Q. Can I use other types of nuts instead of peanuts or cashews?
A: You can use other types of nuts, such as almonds or macadamia nuts, instead of peanuts or cashews.
Q. What are the best types of protein to use in Massaman curry?
A: The best types of protein to use in Massaman curry include chicken, beef, or tofu, but it can also be made with lamb or goat.
Q. Can I make Massaman curry in advance?
A: Yes, you can make Massaman curry in advance and store it in the refrigerator for up to three days.
Q. What are some tips for making Massaman curry more flavorful?
A: Some tips for making Massaman curry more flavorful include toasting the spices in the curry paste before adding the liquid ingredients, cooking the potatoes separately, and using high-quality, authentic ingredients.
Q. Can I make Massaman curry vegan?
A: Yes, you can make Massaman curry vegan by using tofu or other plant-based protein sources instead of meat, and by omitting the fish sauce.
Q. How can I thicken the sauce of my Massaman curry?
A: To thicken the sauce of Massaman curry, you can simmer it on low heat until the sauce reduces and thickens, or you can add a small amount of corn starch or flour mixed with water to the curry.