“Massaman curry is a great gateway Thai curry if, like me, you can’t handle spice as well as you’d like. I originally came across it when I making Thai Peanut Sauce. With double the coconut milk of other Thai curries, it is very rich and slightly sweet with just a hint of spiciness.” – April Ferre
Massaman Chicken Curry
Ingredients
- 2 13.5-Ounce Cans Coconut Milk Divided
- 1 4-Ounce Can Massaman Curry Paste
- 2 Teaspoons Ginger Paste
- 2 Cloves Garlic Minced
- 3 Tablespoons Palm Sugar Finely Chopped
- 2 to 3 Tablespoons Tamarind Paste
- 2 to 3 Tablespoons Fish Sauce
- 1 Tablespoon Peanut Butter
- 1 to 2 Pounds Chicken (White or Dark Meat) Thinly Sliced
- 1/2 Large White Onion Cut into Wedges
- 2 Large Carrots Sliced
- 2 Medium Yukon Gold Potatoes Diced
- Juice from 1 Lime
- 1/2 Cup Roasted, Unsalted Peanuts For Garnish
Instructions
- In a large Dutch oven, over medium high heat, bring 1/2 cup coconut milk to a boil.
- Add curry paste and ginger paste. Stir well to combine and sauté until the paste dries out slightly, be careful not to burn. Reduce heat to medium if necessary. During the last minute of cooking, add garlic.
- Whisk in remaining coconut milk, palm sugar, 2 tablespoons tamarind paste, 2 tablespoons fish sauce and peanut butter.
- Bring sauce to a simmer and add chicken, onion, carrots and potatoes. Cook for 10 to 15 minutes or until all the ingredients are cooked through.
- Remove from heat and stir in lime juice. Taste the sauce and add additional tamarind paste or fish sauce as needed to balance out the flavors.
- Serve hot over jasmine rice and garnished with peanuts. Roti is also a great accompaniment to sop up any leftover sauce.
Notes
This recipe works great for using leftover rotisserie chicken. Add rotisserie chicken during the last few minutes and cook until heated through.
2024 Adapted Recipe – April Ferre – Adapted from Tastes Better from Scratch & Hot Thai Kitchen