For many people, massaman is their favourite of all Thai curries because of the tender braised meats and aromatic spices. It's so popular that CNNGo once voted it to be "the most delicious food in the world!" This chicken massaman curry recipe is one that I've been making since I was a teenager in Thailand, and I promise it'll beat anything you get at a Thai restaurant!
Notes
- The reason I don't add all of the fish sauce and tamarind at once is because of variability in products. Curry pastes vary greatly in their saltiness, so adding everything at once may result in a dish that is too salty. Tamarind paste also varies greatly in acidity!
Ingredients
- 2 cups coconut milk - divided, (500 ml)
- 5 to 6 tablespoons massaman curry paste - store bought, semi-homemade or homemade, (75 to 90 ml)
- 3 tablespoons finely chopped palm sugar - or light brown sugar, packed, (36 g)
- 2 to 3 tablespoons tamarind paste - store-bought or homemade, (30 to 45 ml)
- 2 to 3 tablespoons fish sauce - 30 to 45 ml
- 2 pounds chicken thighs - and/or drumsticks, bone-in, skin-on, (1 kg)
- 10.5 ounces waxy potatoes - such as new or red-skinned potatoes, cut in 1-inch (2.5 cm ) chunks, (300 g)
- ½ large yellow onion - cut in ½-inch (1.2 cm) strips
- ¼ cup unsalted roasted peanuts - (35 g)
- jasmine rice - for serving
Instructions
- In a heavy bottom pot, reduce ½ cup of the coconut milk until it “breaks,” i.e. the coconut oil starts to separate. If the coconut has been reduced until very thick and this doesn't happen, that's fine, go ahead and proceed. (Some coconut milk has been processed in a way that prevents separation of fat).
- Add the curry paste and stir to mix well, and let the mixture thicken, stirring frequently, until the mixture is very thick and the coconut oil separates from the paste, about 5 minutes (the oil may not separate depending on the coconut milk you’re using; this is okay ). If the paste sticks to the bottom of the pot, deglaze with a bit of coconut milk.
- Add the remaining coconut milk and stir to mix, scraping the bottom to make sure no curry paste is stuck.
- Add the palm sugar, 2 tablespoons (30 ml ) tamarind paste, and 1 tablespoon (15 ml ) fish sauce.
- Stir to mix well, then taste the sauce and add more fish sauce as needed. You will need to adjust the seasoning again after it’s done, but it’s important that the chicken is cooking in a well-seasoned sauce.
- Add the chicken to the sauce and simmer gently over low heat, partially covered, for 35 minutes. (Time to make your rice now if you haven't done so!)
- Add the potatoes, onions, and peanuts; if there is not enough liquid to keep the potatoes and onions barely submerged, top it up with more coconut milk or water (using coconut milk will make a richer curry ).
- Cook the potatoes over medium heat for 10-15 minutes, until they are fully cooked.
- Taste and adjust the seasoning with more fish sauce or tamarind paste as needed.
- Serve with jasmine rice.
