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.