Massaman Chicken: Peanuts and Tamarin Thai Curry - Morgane Recipes

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

Massaman curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be tailored for health and cost.

peanuts

🥗Healthier: cashews

💰Cheaper: sunflower seeds

Cashews offer a similar texture with fewer allergens.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add onions and cook until softened, about 3-4 minutes.

Stir in Massaman curry paste and cook until fragrant, about 2 minutes.

Add chicken pieces and cook until no longer pink, about 5-7 minutes.

Pour in coconut milk and water, stirring to combine.

Add potatoes, peanuts, fish sauce, brown sugar, and lime juice.

Add bay leaves, cinnamon stick, and cardamom pods to the pot.

Bring to a simmer and cover; cook for 20-25 minutes until chicken is tender.

Stir occasionally to prevent sticking and ensure even cooking.

Taste and adjust seasoning with salt or additional fish sauce if needed.

Remove bay leaves and whole spices before serving.

Cooking Techniques

Spice Level:

Allergens