Massaman Curry Recipe มัสมั่นไก่ - Hot Thai Kitchen!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, and pork is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more budget-friendly.

massaman curry paste

💰Cheaper: homemade curry paste

Homemade versions can be cheaper and tailored to personal taste.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats, while sunflower seeds are often less expensive.

Start with 1 cup of coconut milk that has been reduced until the oil separates and thin layers float on top.

Saute 50 grams of massaman curry paste in vegetable oil until aromatic.

Add 2 chicken hindquarters (2 thighs and 2 drumsticks) to the curry paste and coat them well.

Transfer the chicken and curry paste mixture into a pot to prevent burning.

Deglaze the skillet with coconut milk and pour it into the pot with the chicken.

Add water to the pot to ensure there is enough liquid, adjusting as necessary.

Season with 1 tablespoon of fish sauce, 2 tablespoons of tamarind juice, and 2 tablespoons of chopped palm sugar.

Let the curry simmer for about 45 minutes until the chicken is fork tender, stirring occasionally to prevent sticking.

After 20 minutes, add potatoes (cut into 1.5-inch chunks) and 1 small yellow onion to the pot.

Continue cooking for another 20 to 25 minutes until the chicken and potatoes are done.

Turn off the heat and taste the curry, adjusting sweetness with additional sugar and salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens