top of page
Thai Massaman Curry

Thai Massaman Curry

with chicken, potatoes and peanuts

 

This traditional Thai curry flies me back to Koh Samui, an island in Thailand I visited in 2018. After coming back home from this trip I kept cooking Thai food for weeks as I missed it so much. If you are not up for super spicy Thai food, massaman curry will make you happy. It uses spices that are not so typical for Thai cuisine like star anise, cinnamon, cloves or cumin and it is usually really mild curry (sure, you can add more chilies if you like to). This awesome combination of rich coconut milk, chicken, potatoes, peanuts and all the spices is a perfect way to travel to this southeast Asian paradise. Are you with me?

​

PS: Do not forget to check out the GALLERY.

​

​​

  • 600 g chicken - I am using breasts as it is more convenient to eat, drumsticks are more traditional though

  • 600 g potatoes

  • 2 large onions

  • 1 l coconut milk

  • 1 big handful unsalted peanuts

  • 4 tablespoons massaman curry paste

  • 5 cloves

  • 10 cardamom pods

  • 3 small cinnamon sticks

  • 3 whole star anise “stars”

  • 2 kaffir lime leaves

  • 2 bay leaves

  • 1 teaspoon brown sugar

  • 1 teaspoon tamarind paste

  • ½ teaspoon turmeric

  • ½ teaspoon shrimp paste

  • fish sauce

  • lime juice from fresh lime

  • steamed rice as a side

​

​​

  1. Do all the preparations/cutting first - dice the chicken, peel the potatoes and dice them as well - for both potatoes and chicken I prefer one bite size, cut the onions into wedges.

  2. Put the half of the coconut milk into the large skillet/wok, add massaman curry paste, peanuts and all the spices and pastes, fry together for a while - until it is all well incorporated and starts to release the aroma.

  3. Add chicken, potatoes and onions and mix together. Add the rest of the coconut milk and sugar.

  4. Cook on a low/medium heat under the lid so that you do not overcook the coconut milk, whisk gently when needed. 

  5. The curry should not be boiling so be careful and adjust the heat if needed. 

  6. You can add some water if your curry seems to be too thick - I did not :)

  7. Cook until everything is ready - in my case the potatoes took the longest as I had pretty big chunks. 

  8. Once all the ingredients are nicely soft, add fish sauce to add some more salt to your curry - different sauces contain different amounts of salt, so just add a bit, try and keep adding more until you reach the right taste.

  9. Make the curry boil for a short time and then turn off the heat.

  10. Add lime juice - I have added just 1 tablespoon, was exactly right for me, but if you prefer more or less sour taste, just adjust according to your preference.

  11. Serve with steamed rice.

​

​

EXPLORE MORE

​

bottom of page