Chicken Massaman Curry Recipe

The tamarind and coconut milk flavored massaman curry recipe is ready in less than an hour. Serve with plain white rice.

Chicken Massaman Curry is a traditional Thai curry dish that is rich and flavorful, featuring tender pieces of chicken, potatoes, onions, and peanuts in a creamy, mildly spicy curry sauce. Here’s a recipe to make it at home:

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1/2 cup Massaman curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken stock
• 2 tablespoons fish sauce
• 1 tablespoon tamarind paste
• 1 tablespoon brown sugar
• 1 cinnamon stick
• 4 cardamom pods, lightly crushed
• 2 star anise
• 2 medium potatoes, peeled and cut into bite-sized pieces
• 1 large onion, chopped
• 1/2 cup roasted peanuts
• Salt, to taste

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the Massaman curry paste and cook, stirring constantly, for about 2 minutes or until fragrant.
2. Add the chicken pieces and cook, stirring occasionally, for about 5 minutes or until lightly browned on all sides.
3. Add the coconut milk, chicken stock, fish sauce, tamarind paste, brown sugar, cinnamon stick, cardamom pods, and star anise. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the chicken is cooked through.
4. Add the potatoes, onions, and peanuts to the pot, and stir well to combine. Cover the pot again and continue to simmer for about 15 minutes or until the potatoes are tender.
5. Remove the cinnamon stick and cardamom pods from the pot, and season the curry with salt, to taste.
6. Serve the chicken Massaman curry hot, over steamed rice. Garnish with additional peanuts, if desired. Enjoy!