Thai Massaman Chicken Curry Recipe | แกงมัสมั่น

Nguyên liệu

• 2 tbsp. cooking oil
• 1 13.5 oz can of coconut milk, my favorite is Chaokoh
• 1/2 cup homemade Massaman Curry Paste or store bought
• 2.5 lbs thinly sliced, chicken breast, thighs or bone-in chicken
• 1 lb gold potatoes, with skin on, cut into 2-inch pieces
• 1 medium, white onion, quartered
• 1/2 c. roasted whole peanuts
• 2-3 tbsp. tamarind paste
• 2-3 tbsp. fish sauce to taste
• 2-3 tbsp. palm sugar, or brown sugar, to taste
• Handful of cilantro, coarsely chopped as a topping

Cách làm

1. 1

   Add 2 tbsp. cooking oil to a large pot over medium heat.

2. 2

   Once the oil is warm, add the 1/2 cup massaman curry paste, stirring until the paste separates and the oil becomes a beautiful golden-red color.

3. 3

   Carefully scoop off the thick coconut cream from the top of the 13.5 oz can of coconut milk, usually about 1/4 cup or so, and add it to the pot. Stir with the curry paste until it bubbles and reaches a melted marshmallow consistency.

4. 4

   Add the 2.5 lbs chicken, mixing them with the curry paste.

5. 5

   Pour in the rest of the coconut milk and if needed enough water to cover the chicken. Let the curry simmer for 10-15 minutes, until the chicken is partially cooked.

6. 6

   Carefully add the 1 lb gold potatoes cut into 2-inch pieces, and 1 medium quartered white onion. Check off and on to make sure they don’t get too mushy, but are still tender when the chicken is fully cooked.

7. 7

   Once the chicken is cooked and the potatoes are fork-tender, add the 1/2 cup roasted whole peanuts, stirring to combine.

8. 8

   Taste the curry and adjust with 2-3 tbsp. tamarind paste, 2-3 tbsp. fish sauce, and 2-3 tbsp. sugar according to your preference. I love mine slightly sweet and tangy.

9. 9

   Sprinkle cilantro on each serving, serve in bowls with plenty of jasmine rice and enjoy every comforting, creamy, nutty bite.