Home cooking: Thai Massaman Chicken - Creamy Style (made from scratch)

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Recipe: Massaman Curry Chicken

Serves 6

You’ll need:

For Curry Paste:

5 Dried Chilies, peeled, sliced and all seeds removed

3TB Garlic, sliced

2TB Shallot, sliced

1 tsp Coriander Seeds

½ tsp Cumin Seeds

1 tsp Black Pepper

5 Nutmegs (I substituted with raw cashew nuts)

2 Cardamon Seeds

2TB Lemongrass, sliced

1 tsp Galangal, sliced

1 tsp Kaffir Lime Leaves, sliced

1 Cilantro Root, sliced

1 tsp Ground Salt

1 tsp Shrimp Paste (please note it has a powerful smell for most people but is crucial!)

Other Ingredients:

1 cup (300 grams) of Chicken or Beef, diced into 1 inch

1 cup Coconut Cream ( Can use up to 2 cups if you prefer it to be creamy)

2 cups Coconut Milk

2TB Peanuts (I substituted with cashew nuts)

2TB Ginger, finely sliced (use for marinating meat)

1 potato, peeled and cut into 1in rounds

4 Cardamon Seeds

2 Cardamom Leaves (optional)

1 cinnamon, approx 2 inches in length or combined

2TB Vegetable Oil

Seasoning sauce ingredients:

2TB Fish Sauce

2TB Palm Sugar

2TB Tamarind Juice

1TB Red Curry Paste (optional, this is for the color if you want more red texture. Available in a small can at the Asian food store)

Directions: Massaman Curry Paste

Set the pan to low to medium heat on the nonstick pan with no oil

Toss dried chilies, cumin seeds, black peppers, coriander seeds, nuts, cardamom seeds, lemongrass, galangal, kaffir lime leaves, coriander root, ground salt into a pan. Stir them until they are all dried and roasted and put them aside. Take a moment to enjoy the aroma!

(Separately) Toss the garlic and shallot until they are dried and roasted

(Separately) Toss the peanuts, cardamon seeds, cinnamon until they are roasted (NOTE: this is not part of the curry paste ingredients). Put this aside

Finely crush or blend roasted dried chilies, cumin seeds, black peppers, coriander seeds, nuts, cardamom seeds, lemongrass, galangal, kaffir lime leaves, coriander root that you put aside

Add roasted garlic and shallot and continue to crush or blend until they are finely mixed

Add shrimp paste and continue to grind or blend until they are finely mixed, and there! You got yourself the Massman Curry paste! Put it aside in the small bowl

Directions: Preparation of other Ingredients

Marinate the sliced chicken with the ginger root that you prep and let it sit for 15 to 20 minutes

Boiled potatoes until cooked and let it rest for 15 minutes. Add the oil to a frying pan and shallow fry the potatoes on medium heat until both sides are golden brown and set aside

Directions: Assembling the Curry

Preheat the pan or wok and set it to low to medium heat

Add both the Coconut Cream and Massaman paste together and cook for approximately 15 to 20 minutes, occasionally stirring until the coconut cream becomes glossy

Add the marinated chicken and cook for another 5 minutes

Add seasoning sauce ingredients (fish sauce, palm sugar, tamarind juice, red curry paste (optional)) that you prepared along with coconut milk, mix them well

Once the Massaman curry starts to boil and bubble again, add potatoes, roasted peanuts, roasted cardamom seeds, roasted cardamon leaves (optional), and roasted cinnamon. Slowly stir and mix it well for 3 to 5 minutes. Be careful not to break the potatoes into a mash

Place into a serving bowl and serve with Roti (Indian bread) or jasmine rice

bon appetit