Perhaps one of Thailand's most popular curry exports, this Massaman Chicken Curry promises big flavour with just the right amount of heat. Ideal for a weeknight meal or a sure-to-impress dinner party main; Jeremy's recipe is easy to follow, and even easier to devour!
Cuisine
Time
40 min mins
Servings
2 people people
Most popular
Ingredients
300g chicken thighs
600ml coconut milk
2 tbsp roasted peanuts
4 medium potatoes
3 tbsp Massaman curry paste
2 tbsp fish sauce
3 tbsp palm sugar
3 tbsp tamarind juice
3 bay leaves
1 piece roasted cinnamon; 1cm long
5 roasted cardamom pods
1 tbsp vegetable oil
Whole Spices
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 cloves
1 teaspoon peppercorns
Curry Paste
5 shallots, with skin on
2 cloves garlic, peeled
1 thumb-sized piece of galangal
1 lemongrass stalk, roughly chopped
3 dried chillies, deseeded and soaked until soft
1 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon shrimp paste
Method
1. Cut the chicken into chunks, around 2 inches in length.
2. Finely chopped the garlic, galangal, lemongrass and dried chillies.
