Thai Massaman Curry

4 chicken thighs, skin-on
2 large potatoes, cut into large chunks
400ml coconut milk
2 tablespoons vegetable oil

The Curry Paste
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
3 garlic cloves, finely chopped
3 Thai shallots, finely chopped
20g galangal, finely chopped
1 lemongrass stalk, finely chopped
4 dried red chillies, soaked and chopped
½ teaspoon ground cardamom (or seeds from green cardamom pods)
1 teaspoon shrimp paste

The Curry
1 cinnamon stick
3 green cardamom pods
2 bay leaves
2–3 tablespoons tamarind paste

To Season
2 tablespoons fish sauce
2 tablespoons palm sugar

To Finish
2 tablespoons salted peanuts, roughly crushed
Fresh coriander
Steamed jasmine rice

PREPARATION

1. Toast the coriander seeds, cumin seeds and black peppercorns in a dry pan until fragrant. Pound them with the garlic, shallots, galangal, lemongrass, soaked chillies, cardamom and shrimp paste until you have a smooth curry paste.

COOKING

1. Heat the vegetable oil in a large saucepan over a medium heat and fry the cinnamon stick, cardamom pods and bay leaves for 30–60 seconds.
2. Add the curry paste and fry for 3–5 minutes, stirring regularly until fragrant and the raw aroma disappears.
3. Add the chicken thighs and sear them in the paste until lightly browned on both sides.
4. Gradually add the coconut milk a little at a time, scraping up the curry paste as you go.
5. Stir in the tamarind paste once about half of the coconut milk has been added.
6. Pour in the remaining coconut milk and bring the curry to a gentle boil.
7. Add the potatoes and reduce to a gentle simmer.
8. Cook for 20–30 minutes, until the chicken is tender and the potatoes are cooked through.
9. Stir in the fish sauce and palm sugar, taking care not to break up the potatoes.
10. Simmer for a further 2–3 minutes until the flavours are balanced and the sauce has slightly thickened.
11. Garnish with the crushed peanuts and fresh coriander, then serve with steamed jasmine rice.

School of Wok Tips

• Toasting the whole spices before pounding them creates a much deeper, more aromatic curry paste.
• Add the coconut milk gradually to help the curry paste blend smoothly into the sauce.
• Cook the tamarind in the curry rather than adding it at the end so its sharpness mellows beautifully.
• A thin layer of oil rising to the surface is a sign the curry has cooked properly and the flavours have developed.

FAQs

Can I make the curry paste in advance?
Yes, the curry paste freezes very well. Divide it into small portions and freeze for future curries.

Can I use chicken breast instead of thighs?
Yes, but chicken thighs remain juicier and develop more flavour during the gentle simmer.

Is Massaman curry very spicy?
No. Massaman is one of Thailand's milder curries, with warming spices taking centre stage rather than intense chilli heat.