Massaman curry with chicken
- Yield : 1 large serving
- Servings : 2 people
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
Massaman curry with chicken
Classic Massaman curry is quite unusual and different from the more popular and known red and green curry pastes. I found that with a little bit of practice, it is quite easy to make and you can then use interesting combination of meats and vegetables in place of the chicken. This recipe obviously uses the classic Massaman curry paste as a basic ingredient.
- One Cup of sliced chicken
- 1 cup of chicken stock
- 2 Tablespoons of Red curry paste
- 2 Bay leaves
- 3-4 Cardamom seeds
- Half a teaspoon of palm sugar
- 1 teaspoon of Fish sauce
- 1 tablespoon roasted peanuts
- Handful of thinly sliced peppers for dressing
- 1 Tablespoon of vegetable oil
- half a cup of coconut milk
- half a cup fo coconut cream
- 2 medium sized potatoes
- 1 medium sized onion
Cut the onion in half and then in a zig-zag fashion. Remove individual petals. Slice the chicken breast horizontally across and then into thin slices against the grain of the meat. Par boil the potatoes. Remove the potato skins and cut the potatoes in half and then in a zig-zag manner.
Bring to heat oil in a vessel and add the Massaman curry paste. Stir for a few seconds till fragrant and add the coconut cream. Stir vigorously to mix the paste with the cream and cook till the fat separates. You will see the oil come to the top.
Add chicken and cook. Add the potatoes, onion, bay leaves, cardamom seeds, peanuts and continue to stir adding more coconut cream or chicken stock if it gets too dry.
Add the remaining coconut milk, fish sauce and bring to boil on medium heat. Stir in the basil leaves lightly and turn off the heat.
Serve in a bowl and dress with the thinly sliced red peppers.
Bangkok Thai Cooking Academy
1. Some people like to make this with more coconut cream which gives a lighter color and creamier texture to the curry.
2. You can make this with other meats too or just firm vegetables will also work.
3. Feel free to use the ready made red curry paste available in a supermarket.
1.Keep adding stock/coconut milk in curry till the veggies are cooked / the oil separates.
2.Don’t stir after the last pour of coconut milk and before adding the seasoning. Fish Sauce is strong. Stirring makes it more intense.
3. Cook till the onion is clear if onion is used in the recipe. Cook till the oil separates from the coconut cream. You will see red specs and the oil floating on top of the curry.
4. The total time required is 12 minutes (15 if you do it on a simmer).
5.When using vegetables, check the taste after all the veggies are cooked and then do the seasoning with the Fish Sauce / Sugar / palm Sugar / Oyster Sauce / Soy Sauce. The veggies have their own flavor and you may not want too much of seasoning.