Cherry & Dennis Recipes
Thai Massaman Chicken Curry
泰式馬沙文咖喱雞
Recipe overview
Thai massaman chicken curry simmers chicken thighs, potatoes and onion with coconut milk, tamarind, fish sauce and brown sugar for a mild rich family dish.
01
Ingredients
Main ingredients
- 700 g chicken thighs
- 500 g medium potatoes
- 250 g onion
Sauce
- 4 tbsp massaman curry paste
- 800 ml Coconut milk
- 250 ml water
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 2 tbsp Fish sauce
Seasoning
- 1 tbsp cooking oil
Garnish
- 80 g peanuts
02
Tools
- knife
- cutting board
- stockpot
- wooden spoon
- tongs
- bowl
- measuring cup
- measuring spoons
- timer
03
Steps
Step 1
Cut chicken and vegetables
Cut chicken into 4 cm chunks; cut potato and onion separately.
Step 2
Brown chicken
Brown chicken in 1 tbsp oil for 6 minutes until surfaces lose pink.
Step 3
Fry curry paste
Add 4 tbsp massaman paste and fry 2 minutes.
Step 4
Add some coconut milk
Add one quarter coconut milk and cook 3 minutes until oil beads appear.
Step 5
Coat chicken
Coat chicken in the thick curry paste.
Step 6
Add vegetables and liquid
Add potato, onion, remaining coconut milk and 250 ml water.
Step 7
Bring to simmer
Bring to a gentle simmer for 5 minutes.
Step 8
Season
Add 2 tbsp tamarind, 2 tbsp brown sugar and 2 tbsp fish sauce.
Step 9
Simmer
Simmer gently 20 minutes until potato is tender.
Step 10
Add peanuts
Add 80 g peanuts and cook 5 minutes.
Step 11
Check doneness
Confirm chicken at 74°C, tender potato and coating sauce.
Step 12
Rest and serve
Rest off heat 5 minutes and serve.
Common mistakes
- A hard boil separates coconut milk excessively.
- Oversize potatoes remain hard after chicken cooks.
Tips
Frying paste releases its aroma.
Resting evens the sauce.
