
Massaman Chicken Curry
Perhaps one of Thailand's most popular curry exports, this Massaman Chicken Curry promises big flavour with just the right amount of heat. Ideal for a weeknight meal or a sure-to-impress dinner party main; Jeremy's recipe is easy to follow, and even easier to devour!
Ingredients
Curry Paste
- Whole spices for dry frying
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 2 cloves
1 teaspoon peppercorns
5 shallots, with skin on
- 2 cloves garlic, peeled
- 1 thumb-sized piece of galanga
- 1 lemongrass stalk, roughly chopped
- 3 dried chillies, deseeded and soaked until soft
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 1 teaspoon shrimp paste
Curry
- 300g chicken thighs
- 600ml coconut milk
- 2 tbsp roasted peanuts
- 5 small onions
- 4 medium potatoes
- 3 tbsp Massaman curry paste
- 2 tbsp fish sauce
- 3 tbsp palm sugar
- 3 tbsp tamarind juice
- 3 bay leaves
- 1 piece roasted cinnamon; 1cm long
- 5 roasted cardamom pods
- 1 tbsp vegetable oil
Method
Preparation
Cooking
- TIP: Adding the paste ingredients gradually will make pounding easier. If you want to make a batch of the curry paste, follow as per instructions and then pour the paste into an ice cube tray and freeze. This is so the paste is portioned out so you won’t have to defrost the whole batch everytime you want to cook a massaman curry. The paste will last for 2 months frozen
How To Massaman Chicken Curry
Curry Paste
- Whole spices for dry frying
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 2 cloves
1 teaspoon peppercorns
5 shallots, with skin on
- 2 cloves garlic, peeled
- 1 thumb-sized piece of galanga
- 1 lemongrass stalk, roughly chopped
- 3 dried chillies, deseeded and soaked until soft
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 1 teaspoon shrimp paste
Curry
- 300g chicken thighs
- 600ml coconut milk
- 2 tbsp roasted peanuts
- 5 small onions
- 4 medium potatoes
- 3 tbsp Massaman curry paste
- 2 tbsp fish sauce
- 3 tbsp palm sugar
- 3 tbsp tamarind juice
- 3 bay leaves
- 1 piece roasted cinnamon; 1cm long
- 5 roasted cardamom pods
- 1 tbsp vegetable oil
Preparation
Cooking
- TIP: Adding the paste ingredients gradually will make pounding easier. If you want to make a batch of the curry paste, follow as per instructions and then pour the paste into an ice cube tray and freeze. This is so the paste is portioned out so you won’t have to defrost the whole batch everytime you want to cook a massaman curry. The paste will last for 2 months frozen