Massaman Curry Thai
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(9)
Ingredients
6 servings
- 1 1/2 pounds Yukon gold potatoes (about 4 medium) or other thin-skinned (red potatoes) cut into 1 ½ -inch chunks.
- 1-2 teaspoons coconut oil
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 medium shallot, cut into thin slices
- 2 teaspoons ginger, freshly grated
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 2-6 tablespoons red curry paste, to heat preference (we used 4 tablespoons of Maesri brand for a medium spice)
- 2 cans of full-fat coconut milk, 14 ounces
- 2 tablespoons fish sauce
- 1-2 tablespoons light brown sugar
- 1-2 tablespoons tamarind puree or paste *see notes
- 2 tablespoons peanut butter (optional)
- 1 1/2 pounds chicken- breast, sliced into very thin strips (can also use chicken thighs- *see notes, shrimp or crispy tofu)
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Preparation
Step 1
Have everything prepped and ready to go beside the stove
Step 2
Toss the chicken slices with about 1/2 teaspoon salt. Measure the spices, keeping the whole seeds separate from the ground spices.
Step 3
Parboil the potatoes
Step 4
Start with cold water just covering the potatoes. Bring to a boil and simmer for 5-7 minutes cooked to al dente. Drain the water and set aside.
Step 5
Bloom the curry paste and spices
Step 6
Heat coconut oil in a large pot or Dutch oven over medium heat. Saute the coriander seeds and cumin seeds for 2 minutes, stirring. Add the shallots and fresh ginger, stir 1-2 minutes and add the ground cinnamon, cardamom, cloves, and nutmeg along with the curry paste.
Step 7
Add coconut milk and potatoes
Step 8
Simmer together for 10 minutes or until potatoes are fork-tender but not overly soft.
Step 9
Season
Step 10
. Add fish sauce, sugar, tamarind paste, and whisk in peanut butter.
Step 11
Add the sliced chicken breast. Simmer for 5 minutes or until the chicken pieces are tender, cooked through and opaque.
Step 12
Taste the curry
Step 13
and adjust sweetness (sugar), fish sauce (or salt) and acid (tamarind paste) to taste. Find your perfect balance.
Step 14
Serve immediately with jasmine rice and toppings.
Step 15
Save recipe for the next time?
