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Massaman Chicken Curry

Course: Main Courses - Poultry
Cuisine: Thai

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.