Massaman Curry

Massaman curry is one of the most unique and flavorful of all the Thai curries.
It is most popular in southern Thailand, but now you can find it all over the
country and even abroad at many Thai restaurants.

Servings: 2 people

Author:

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Course:

Main Dish

Cuisine:

Thai

Keywords:

Curry Massaman curry

Instructions

1 If you are making the paste at home, that will be step one. In a hot skillet
start by toasting the coriander, cumin, and white peppercorns. While they are
toasting, toss all the other curry paste ingredients into a food processor. (You
can use a mortar and pestle if you want to keep it really traditional, but I’ll
gladly use technology). When the spices are done being toasted, add them to the
food processor as well and let run until a paste is formed. The ingredients list
makes quite a bit, and you only need 50 grams for a 2 person serving of curry,
so you can place the remainder in a resealable container and leave in the
fridge.
2 Peel the potatoes and cut into around 1-2 cm chunks, same with the chicken. In a
saucepan add the 400 ml of coconut milk and 50 grams of curry paste and put on
high heat.
3 Add the chicken and fry in the curry milk liquid until cooked. Add 200 ml of
water and bring up to a boil. Add the potatoes and peanuts. Let cook for about
10-15 minutes, or until the potatoes are fully cooked. If too much water is
evaporating too fast you can always add more a couple tablespoons at a time.

Massaman Curry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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