2 cups Coconut Milk
2 Chicken Thigh Fillets
1 Onion, Diced
1 Potato, Diced
2 tbsp Palm Sugar
1 tbsp Fish Sauce
2 tbsp Tamarind Paste
2 Bay leaf
2 tbsp Roasted Peanuts
1 cup Water
1 cup Our Massaman Curry Paste or 1/3 cup store bought curry paste
1
In a pan/wok, add coconut milk and bring it to a boil until the oil starts to separate from the milk.
2
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.
3
To the curry paste add the chicken thigh fillets and sauté for 2 to 3 mins.
4
Now add coconut milk and water and mix it well.
5
To this add bay leaves, palm sugar, tamarind paste, and fish sauce and mix well.
6
Now add diced onions and potatoes to the curry. Cover the lid of the wok and allow it to cook for 20-30 mins.
7
Massaman chicken curry is now ready. Switch off the flame and garnish with some roasted peanuts.
Ingredients
2 cups Coconut Milk
2 Chicken Thigh Fillets
1 Onion, Diced
1 Potato, Diced
2 tbsp Palm Sugar
1 tbsp Fish Sauce
2 tbsp Tamarind Paste
2 Bay leaf
2 tbsp Roasted Peanuts
1 cup Water
1 cup Our Massaman Curry Paste or 1/3 cup store bought curry paste