Main CourseDinner

Massaman Curry with Chicken

Name: Massaman Curry with Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: thai
Ingredients: 800 ml coconut milk; 500 g chicken thigh cut into 1-inch pieces; 300 g potato peeled and cut into 1-inch cubes; 1 pcs yellow onion roughly chopped; 4 tbsp massaman curry paste; 0.25 cup peanut roasted, unsalted; 1 tbsp fish sauce; 1 tbsp palm sugar grated or finely chopped; 1 tbsp tamarind paste; 1 tbsp lime juice (optional); 2 cup jasmine rice cooked, for serving; 2 tbsp cilantro fresh, chopped, for garnish (optional)

This Massaman curry balances rich coconut milk with aromatic spices, tender chicken, and soft potatoes. It's a comforting and flavorful dish, perfect for a cozy dinner.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 1,207 kcal

Allergen information: may contain fish, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

800 mlcoconut milk
500 gchicken thigh, cut into 1-inch pieces
300 gpotato, peeled and cut into 1-inch cubes
1 pcsyellow onion, roughly chopped
4 tbspmassaman curry paste
0.25 cuppeanut, roasted, unsalted
1 tbspfish sauce
1 tbsppalm sugar, grated or finely chopped
1 tbsptamarind paste
1 tbsplime juice(optional)
2 cupjasmine rice, cooked, for serving

garnish

2 tbspcilantro, fresh, chopped, for garnish(optional)

Equipment

large pot · dutch oven

The method

Step by step

1
Open the cans of coconut milk without shaking and scoop out the thick cream from the top into a large pot or Dutch oven, reserving the thinner liquid.
About 2 min
2
Heat the coconut cream over medium heat until it begins to separate and the oil surfaces, about 3-5 minutes.
About 5 min
3
Add the massaman curry paste to the pot and stir constantly for 2-3 minutes until fragrant and well combined with the coconut cream.
About 3 min
Cook’s note: Stirring continuously helps to prevent the paste from burning and ensures even toasting of spices.
4
Add the chicken pieces to the pot and stir to coat them thoroughly with the curry paste. Cook for 5-7 minutes until the chicken is lightly browned on all sides.
About 7 min
5
Pour in the reserved thinner coconut milk liquid, then add the potatoes, onion, roasted peanuts, fish sauce, palm sugar, and tamarind paste.
About 2 min
6
Bring the curry to a gentle simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
About 30 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
7
Taste the curry and adjust seasoning if needed with more fish sauce, palm sugar, or tamarind paste, and a squeeze of lime juice for brightness.
About 1 min
8
Serve the Massaman curry hot with cooked jasmine rice, garnished with fresh cilantro if desired.

Per serving

Nutrition

56%Score

Calories: 1,206.6kcal
Protein: 48.6g
Carbs: 107.4g
Fat: 73.5g
Fibre: 8.9g
Sugar: 13.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover curry in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.