* 400g (0.9Pounds) boneless chicken thigh, diced into large pieces
* 4-5tbsp of Massaman Curry Paste or Thai Red Curry Paste
* 400g (0.9Pounds) of any waxy small potatoes (such as salad potatoes), halved
* 2 medium banana shallots, diced
* 2 large carrots, peeled and sliced
* 400ml (0.42quarts) coconut milk
* 2tbsp of peanut butter (for a nut-free version use this product)
* 2 Kaffir lime leaves, finely sliced
* 7 cardamom pods
* 1 small cinnamon stick
* 1tsp ground cumin
* 1tsp ground coriander
* pinch of nutmeg
* 1tbsp vegetable oil
* 2tbsp toasted peanuts for garnish (gently toast on medium heat in a frying pan, stirring frequently, until they start to brown)
* a handful of fresh coriander for garnish
* 1lime juice to drizzle before serving
* fish sauce to your preference
​
**How to prepare Massaman Curry:**
**1.** Heat 1 tablespoon of vegetable oil in a deep frying pan over medium heat. Add 2 diced shallots and fry until they start to brown.
**2.** Turn up the heat and add 400g of diced chicken thighs to the pan. Sear the meat until browned on all sides.
**3.** Add 1 teaspoon each of ground cumin and ground coriander, along with 2 sliced carrots. Mix everything together and cook for 2 more minutes.
**4.** Add 4 tablespoons of Thai red curry paste, 1 teaspoon of salt, and 400g of halved waxy potatoes to the pan. Pour in 400ml of coconut milk and add 2 tablespoons of peanut butter, 7 cardamom pods, 1 cinnamon stick, a pinch of nutmeg, and 2 finely sliced Kaffir lime leaves. Mix everything together until the peanut butter is fully incorporated. Cover the pan with a lid and let everything simmer for around 40 minutes, stirring occasionally.
**5.** Serve the curry over jasmine rice and top with toasted peanuts, fresh coriander, and a drizzle of lime juice.
​
**Cooking Tips for Massaman Curry:**
Use high-quality ingredients – Massaman curry relies on the flavour of the curry paste, so make sure to use a good-quality one.
Toast the spices – Toasting the spices, such as cinnamon, cumin, and coriander, before adding them to the curry will enhance their flavour and aroma.
Brown the meat – If you’re using meat, such as beef or chicken, brown it first to seal in the juices and enhance the flavour.
Use coconut cream – Coconut cream is richer and thicker than coconut milk, and it gives the curry a creamy texture and flavour.
Add peanuts – Traditional massaman curry often includes peanuts, which add a crunchy texture and nutty flavour to the dish. You can also use cashews or almonds.
Don’t overcook the vegetables – To retain their texture and nutrients, don’t overcook the vegetables. Add them towards the end of cooking and cook just until they’re tender.
Adjust the seasoning – Taste the curry as you cook it and adjust the seasoning as needed. You may need to add more salt, sugar, or fish sauce to balance the flavours.
3 Comments
Thai food love!
Originally posted: [Chicken Massaman Curry](https://www.insightflavour.com/post/chicken-massaman-curry)
​
**Ingredients for Massaman Curry:**
* 400g (0.9Pounds) boneless chicken thigh, diced into large pieces
* 4-5tbsp of Massaman Curry Paste or Thai Red Curry Paste
* 400g (0.9Pounds) of any waxy small potatoes (such as salad potatoes), halved
* 2 medium banana shallots, diced
* 2 large carrots, peeled and sliced
* 400ml (0.42quarts) coconut milk
* 2tbsp of peanut butter (for a nut-free version use this product)
* 2 Kaffir lime leaves, finely sliced
* 7 cardamom pods
* 1 small cinnamon stick
* 1tsp ground cumin
* 1tsp ground coriander
* pinch of nutmeg
* 1tbsp vegetable oil
* 2tbsp toasted peanuts for garnish (gently toast on medium heat in a frying pan, stirring frequently, until they start to brown)
* a handful of fresh coriander for garnish
* 1lime juice to drizzle before serving
* fish sauce to your preference
​
**How to prepare Massaman Curry:**
**1.** Heat 1 tablespoon of vegetable oil in a deep frying pan over medium heat. Add 2 diced shallots and fry until they start to brown.
**2.** Turn up the heat and add 400g of diced chicken thighs to the pan. Sear the meat until browned on all sides.
**3.** Add 1 teaspoon each of ground cumin and ground coriander, along with 2 sliced carrots. Mix everything together and cook for 2 more minutes.
**4.** Add 4 tablespoons of Thai red curry paste, 1 teaspoon of salt, and 400g of halved waxy potatoes to the pan. Pour in 400ml of coconut milk and add 2 tablespoons of peanut butter, 7 cardamom pods, 1 cinnamon stick, a pinch of nutmeg, and 2 finely sliced Kaffir lime leaves. Mix everything together until the peanut butter is fully incorporated. Cover the pan with a lid and let everything simmer for around 40 minutes, stirring occasionally.
**5.** Serve the curry over jasmine rice and top with toasted peanuts, fresh coriander, and a drizzle of lime juice.
​
**Cooking Tips for Massaman Curry:**
Use high-quality ingredients – Massaman curry relies on the flavour of the curry paste, so make sure to use a good-quality one.
Toast the spices – Toasting the spices, such as cinnamon, cumin, and coriander, before adding them to the curry will enhance their flavour and aroma.
Brown the meat – If you’re using meat, such as beef or chicken, brown it first to seal in the juices and enhance the flavour.
Use coconut cream – Coconut cream is richer and thicker than coconut milk, and it gives the curry a creamy texture and flavour.
Add peanuts – Traditional massaman curry often includes peanuts, which add a crunchy texture and nutty flavour to the dish. You can also use cashews or almonds.
Don’t overcook the vegetables – To retain their texture and nutrients, don’t overcook the vegetables. Add them towards the end of cooking and cook just until they’re tender.
Adjust the seasoning – Taste the curry as you cook it and adjust the seasoning as needed. You may need to add more salt, sugar, or fish sauce to balance the flavours.
Omg, that looks so delicious!
Omg looks so delicious