Thai · Dinner
Massaman Curry with Chicken
Bone-in chicken thigh simmered in a coconut milk curry built on massaman paste, with roasted peanuts, potato and onion softened through slow braising. Tamarind and palm-style sweetness balance warm spice notes of cinnamon and star anise. Served over jasmine rice with a scatter of crushed peanuts.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
689Calories
38.2gProtein
38.9gFat
52.1gCarbs
10.9gSugar
5.8gFiber
1580mgSodium
149mgChol
20.1gSat Fat
980mgPotassium
85mgCalcium
4.2mgIron
0.6mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
high-fiber
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Peel and chunk the potato, slice the onion, lightly crush the cardamom pod, and have all ingredients measured and ready.
2
Bloom
Warm the oil in a small pot over medium heat and stir in the curry paste, bay leaf, cardamom, and cinnamon stick for 1-2 minutes until fragrant.
3
Sear
Add the chicken thigh to the pot and turn it in the paste over medium-high heat for 3-4 minutes until lightly browned.
4
Simmer
Pour in coconut milk, add potato and onion, bring to a gentle simmer over medium-low heat, partially cover, and cook 25-30 minutes until chicken is fork-tender.
5
Reduce
Stir in fish sauce, tamarind paste, and brown sugar, then simmer uncovered over medium-low heat 5 minutes until sauce thickens and coats a spoon.
6
Plate
Spoon curry and sauce over cooked jasmine rice in a bowl and scatter chopped roasted peanuts on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken thigh, skin removed
- 1/2 cup120g massaman curry paste
- 1 1/2 cup360ml coconut milk
- 22 small potato (about 100g)
- 11 onion (about 20g)
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp tamarind paste
- 2 tsp2 tsp brown sugar
- 22 bay leaf
- 22 cardamom pod
- 11 cinnamon stick
- 1 cup200g jasmine rice, cooked
- 2 tsp2 tsp vegetable oil
