Massaman Curry Recipe

🧂 Ingredients

• 2 cups full fat coconut milk

  thick cream separated out
• 3 tablespoons Massaman curry paste

  See my homemade version
• 2 teaspoons shrimp paste
• 1 medium onion

  coarsely chopped
• 2 bay leaves
• 4 green cardamom pods
• 1 small cinnamon stick

  3-4 inches in length
• 1 pound boneless chicken

  cut into bite-sized pieces – use breast or thighs
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1 tablespoon tamarind concentrate
• 1 large potato

  peeled and cut into bite-sized pieces
• ¼ cup roasted peanuts

  chopped
• For Serving. Cooked jasmine rice, chopped cilantro, chili flakes.

Instructions

• 1 Heat the coconut cream to medium heat in a wok or large pan. Cook for 1 minute,
  stirring, until the coconut oil separates from the liquid.
• 2 Add the onion, massaman curry paste, shrimp paste, bay leaves, cardamom and
  cinnamon. Cook, stirring, for 3-4 minutes, or until the pastes starts to brown
  and becomes fragrant. Be careful not to burn. Add a teaspoon of water if it gets
  too dry.
• 3 Stir in the chicken and cook, stirring, for 2-3 minutes to brown the chicken.
• 4 Stir in the fish sauce, palm sugar, and tamarind concentrate.
• 5 Add the coconut milk and stir to combine. Bring to a boil, then reduce heat and
  simmer for 15 minutes.
• 6 Stir in the potatoes. Simmer another 15 minutes, or until the potatoes are
  softened to your liking.
• 7 Stir in roasted peanuts and serve over white rice, garnished with chopped
  cilantro.

Nutrition Info