Massaman Curry

Cuisines

Best for

Often paired with

Recipe

Ingredients

1 tablespoon	vegetable oil
2 tablespoons	Massaman curry paste
200 grams	chicken breast, cut into chunks
1 can	coconut milk (400 ml)
1 cup	chicken stock
2	potatoes, peeled and cubed
1	onion, sliced
2	bay leaves
1 stick	cinnamon
2	cardamom pods
1 tablespoon	fish sauce
1 tablespoon	tamarind paste
1 tablespoon	palm sugar
1	red chili, sliced (optional)
Salt	to taste
1 handful	roasted peanuts

Instructions

1. 1 Heat the vegetable oil in a large pan over medium heat.
2. 2 Add the Massaman curry paste and fry for 1-2 minutes until fragrant.
3. 3 Add the chicken chunks and cook until they are no longer pink on the outside.
4. 4 Pour in the coconut milk and chicken stock, stirring to combine.
5. 5 Add the potatoes, onion, bay leaves, cinnamon stick, and cardamom pods.
6. 6 Bring to a simmer and cook for 20-25 minutes until the potatoes are tender.
7. 7 Stir in the fish sauce, tamarind paste, and palm sugar.
8. 8 Adjust seasoning with salt and add the sliced red chili if using.
9. 9 Simmer for another 5 minutes to meld the flavors.
10. 10 Serve hot, garnished with roasted peanuts.