Massaman Chicken Curry
Southern Thai-Muslim curry — chicken simmered in a coconut-tamarind sauce with potatoes, peanuts and warm spices (cinnamon, star anise). Mild, sweet, deeply aromatic, 30 minutes.
30 minMedium~535 kcal / servingThai
Contains fishContains nuts
Nutrition
535 kcal
Calories
42 g
Protein
49 g
Carbs
19 g
Fat
Estimated, per serving
Good to know
Contains fishContains nuts
Ingredients · per serving
- 100 ml Chicken stock
- 200 g Maris Piper potatoes
- 1 tbsp Fish sauce
- 2 tbsp Roasted peanuts (unsalted)
- 250 g Chicken thigh fillets
- 1 tbsp Sunflower oil
- 1 whole Star anise
- 2 tbsp Massaman curry paste
- 400 ml Coconut milk
- 1 stick Cinnamon stick
- to taste Fresh coriander
- 1 tbsp Tamarind paste
- to taste Salt
- 1 tbsp Light brown sugar
- 75 g Jasmine rice
- ½ medium Onion
Instructions
- Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
- Cube the chicken thighs into 2cm pieces. Peel and cube the potato into 1.5cm pieces.
- Heat the oil in a wide pan over medium heat. Add the diced onion, cook 4 minutes until soft.
- Add the massaman curry paste, cinnamon stick and star anise. Stir 90 seconds until fragrant.
- Pour in half the coconut milk. Bubble 2 minutes until the oil splits.
- Add the chicken pieces, potato, the remaining coconut milk, chicken stock, fish sauce, tamarind paste and brown sugar. Bring to a gentle simmer.
- Simmer covered 18-20 minutes until the potato is fork-tender and the chicken is cooked through. The sauce should thicken slightly. Fish out the cinnamon and star anise. Scatter with roasted peanuts and coriander. Plate over rice.
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