Creamy Peanut Chicken Curry — Gaeng Massaman Gai
A Southern Thai-Muslim chicken massaman of bone-in thigh simmered in coconut milk with massaman curry paste, cinnamon, cardamom, and star anise, finished with peanuts, potato, and tamarind over jasmine rice for a mild celebratory curry.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry and season with salt. Cut potato into 3cm chunks and halve shallots. Skim 1/2 cup thick cream from coconut milk top and reserve remaining milk. Measure out spices, tamarind, palm sugar, and fish sauce.
Sear
Heat 2 tbsp oil in a heavy pot over medium-high heat 1 minute. Lay chicken skin-side down, sear 5–6 minutes until skin is deep golden and crisp. Flip and sear 2 minutes, then transfer to a plate.
Bloom
Add skimmed coconut cream to the pot over medium heat 3 minutes until it splits and red-tinted oil beads surface. Add massaman paste, cinnamon, cardamom, and star anise; fry 2 minutes until fragrant.
Simmer
Return chicken to pot with remaining coconut milk and 400ml water over medium heat. Bring to a bare simmer, cover, and cook 25–28 minutes until chicken is fork-tender, broth thickens, and curry oil rises to the surface.
Build
Add potato chunks, shallot halves, and peanuts over medium-low heat. Simmer uncovered 12–15 minutes until potato is fork-tender and sauce reduces to a glossy mahogany coat.
Reduce
Stir in tamarind, palm sugar, and fish sauce over low heat 90 seconds until sugar dissolves and sauce balances sour-sweet-salty.
Plate
Remove from heat and fish out cinnamon sticks and star anise. Ladle curry into wide bowls alongside jasmine rice, scatter extra peanuts on top for crunch, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.