Massaman curry is a rich, flavorful and mildly spicy Thai curry. It is a fusion dish, combining ingredients from three sources- Persia, the Indian subcontinent, and the Malay Archipelago (e.g. cardamon, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg, and mace.) – with ingredients more commonly used in native Thai cuisine (e.g chili peppers, coriander, lemongrass, garlic, white pepper and shallots) to make massaman curry paste. Massaman curry dish is usually based on chicken, potatoes, peanuts and onions. The richness comes from the coconut milk and cream used as base, as for many Thai dishes or cuisines. This chicken massaman curry is so popular that CNNGo once voted it to be ”the most delicious food in the world”.
Ingredients
- olive/coconut/vegetable oil 2tbsp
- chopped onion 1/2
- chopped chicken breast and thighs (tofu or shrimp)
- 2 medium potatoes
- 2 carrots peeled and chopped or sliced
- 2 tsp freshly grated ginger
- 2 clove garlic
- masaman curry paste
- 2 cans coconut milk
- 1 tbsp peanut butter, smooth or crunchy
- 2 tbsp brown sugar
- lime juice from 1 lime
- 2 tsp fish sauce
- green peas
Procedure
This recipe will beat anything you get at a Thai restaurant. To make this slow-cooked, meltingly tender chicken and a sprinkling of peanut to finish massaman curry, follow the simple steps below:
- Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened. Add the carrots, peas and potatoes and cook for a minute or two. Add the chicken parts, ginger, garlic and curry paste and sauté for 3 minutes.
- Add coconut milk, bring to a boil, reduce heat and simmer for 10-15 minutes or until chicken is fully cooked. Stir in the fish sauce, brown sugar, lime juice and peanut butter then allow to simmer for 5 minutes.
- Serve with any type of rice (white, brown, jasmine) or over noodles or spaghetti.
Enjoy!
