Thai Massaman Curry Recipe (มัสมั่นไก่) - Local Thai Style

Ranked as the number one most delicious dish in the world by CNNGo in 2011. Thai Massaman curry is a rich and flavourful dish that is inspired by various cultures, with ingredients from Persia, India, and Malaysia.

The dish is a combination of meat (chicken is popular), potatoes, onions, and peanuts, the creaminess of coconut milk, and a flavourful of massaman curry paste.

The dish might seem daunting to make, though don’t be discouraged! It’s simple to make, yet might take a bit of time to cook till the meat is tender and juicy.

Thai Massaman Curry Recipe

Ingredients (For 4)

• 5 small potatoes

• 3 cups coconut milk

• 500g. chicken thighs

• 1 cup coconut cream

• 3 tbs. massaman curry paste

• 2 tbs. peanuts (take off shells)

• 3 tbs. coconut sugar

• 2 tbs. fish sauce

• 3 tbs. tamarind sauce

• 3 tbs. lime juice

• 5 small onions (half slice)

• 3 dried bay leaf

• 5 cardamom

• 1 stick cinnamon (approximate 1-inch size)

Directions

1. Clean and peel the potatoes. Boil them in medium heat water until cooked. You can test by poking the stick at the potatoes - if you can poke in, they are cooked. Once done, set it aside on a drainer.

2. Boil the coconut cream on medium heat. Once boiled, add in chicken and turn the heat down to low heat. Stir for around 15 minutes, until the chicken thighs are soft. Turn off the gas, and set aside.

3. On the pan, add in coconut cream until it boils. Then add in massaman curry paste until it smells nice, noticing that the paste color turns out nice and have the coconut oil floating on the surface. Add in chicken thighs, the last portion of coconut, peanuts, coconut sugar, fish sauce, tamarind juice, and lime juice. Test the taste of the curry, and adjust it to your preference if any. Add in onion, potatoes, bay leaf, cardamom, and cinnamon stick. Stir until the curry texture is thick. Turn off the stove.

4. Serve with rice. Enjoy!