Massaman Curry
Massaman curry is a fusion of Thai, Indian and Malay curry. It is a rich, tangy, flavourful and mildly spicy Thai curry.
Servings 6
Calories 205kcal
Equipment
- 1 Pot or Pan
Ingredients
- 1 Onion (Small)
- 2 Potatoes (Medium small)
- 2 Carrots (Small)
- 3 pieces Chicken thighs (Around 12 oz, boneless and skinless)
- 1 can Coconut milk (14 fl oz or 400 ml)
- 3 tablespoons Massaman curry paste
- 1 tablespoon Vegetable oil
- 1 tablespoon Concentrated tamarind
- 1 tablespoon Fish sauce
- 1.5 tablespoons Brown sugar
- ¼ cup Roasted peanuts
- 1 cup Water
Instructions
- Peel, wash and cut 1 small sized onion into chunks.
- Then, peel, wash and cut 2 medium small sized potatoes into chunks.
- Peel, wash and cut 2 small sized carrots into slices.
- Remove excess fat from chicken thighs and cut 3 pieces (around 12 oz) of boneless and skinless chicken thighs into pieces.
- Pour 1 tablespoon of vegetable oil into the pot and turn on medium small fire.
- Then, add 3 tablespoons of massaman curry paste into the post and stir fry it a little bit. (You can adjust the amount of massaman curry paste more or less according to your taste.)
- After that, add the cut onion from step 1 and stir fry it a little bit.
- Next, add the sliced carrots from step 3 into the pot and stir fry them a little bit.
- The following step, add the cut potatoes from step 2 into the pot and stir fry it a little bit.
- Pour 1 cup of water into the pot and mix well with the vegetables.
- Cover the lid. When it’s boiling, turn the fire to small and let it simmer for 15-20 minutes. Or, until the vegetables are soft.
- After, open the lid and pour 1 can of coconut milk (14fl, 400ml) into the pot.
- Put the cut chicken from step 4 into the pot.
- Next, add 1 tablespoon of concentrated tamarind, 1.5 tablespoons of brown sugar (you can use palm sugar) and 1 tablespoon of fish sauce. Mix it well and cover the lid for 3-5 minutes. Or, until the chicken is cooked.
- Lastly, turn off the fire and add ¼ cup of roasted peanuts. Mix it well and ready to serve with rice.
Video
Notes
Cooking tips for how to make massaman curry:
- Peel and cut onion and potatoes into chunks.
- Peel and cut carrots into slices. This can help cook the carrots faster and soft.
- Pour vegetable oil into the pot, add the massaman paste and stir fry them a little bit. Then, add onion, carrots, potatoes and water. Cover the lid and turn on a small fire. Let it simmer for 15- 20 minutes or until the vegetables are soft.
- Pour coconut milk, add chicken, concentrated tamarind, sugar and fish sauce. Mix it well and cover the lid for 3-5 minutes. Or, until the chicken is cooked.
- Turn off the fire and sprinkle the roasted peanuts into curry. Mix it well and ready to serve with rice.
Nutrition
Calories: 205kcal | Carbohydrates: 12g | Protein: 4g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.5mg | Sodium: 289mg | Potassium: 310mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4580IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 3mg
