Chicken Massaman Curry Recipe

Posted on 13 March 2009 by TheChefsWife

Here is another recipe that a reader requested. I love Thai food. Whenever i go out for Thai, I always order Massaman Curry. The problem is that I live in a small town where it isn’t easy to get Thai food. (Good ethnic food is probably what i miss most about living in a city). So I decided that I just needed to learn how to make it myself. After trying lots of different recipes and even more alterations, I finally came up with a recipe that I love that is also very easy to make. Here it is:

tamarind

Whole Tamarind Pods

Massaman Chicken Curry

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 (3/4 inch thick) slice ginger, minced
1 1/4 pounds boneless, skinless chicken cut into cubes (you can also opt for another protein or omit for vegetarian)
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
1 1/2 cups peeled, cubed potatoes
1 1/2 cups peeled, cubed sweet potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
crushed roasted peanuts

Heat vegetable oil in a large saucepan over medium heat. When the oil is hot, stir in curry paste and minced ginger; stir continuously until aromatic (about 2 minutes). Stir in the cubed chicken, and cook just until the pieces turn white on the outside.

Add brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, sweet potatoes and coconut milk and stir well. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes. Garnish with crushed roasted peanuts when you serve it.

Serve with brown or white rice.

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5 Comments For This Post

  1. Darren Barr Says:

    Wow this looks amazing. I can’t wait to try it. I can’t believe you were able to post this recipe within minutes after I requested it! You rock!

  2. Kristen Says:

    I love Thai. Sounds delicious, I also live in a small town and understand that if you want something authentic you have to make it yourself.

    I’m gonna try this one 🙂

  3. brettskyone Says:

    Great recipe! there are only 2 of us that eat curry in the house but we both loved it. It was my first time using fish sauce, that stuff should come with a warning! i only put 1.5 Tbs in it because i got a little nervous from the smell (thats what i get for cooking curry at 8 in the morning) but it cooked away and tastes fantastic!

  4. Sandy Says:

    As someone who dislikes chunks of onion in things, I want to thank you for having one of the only recipes for this I’ve seen with no onion in it. It looks lovely, and I look forward to trying it!

  5. Steve Shepherd Says:

    Where I usually have this, it is garnished with cashews and avooado wedges. Look forward to trying this.

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