Massaman Curry with Chicken

gluten free lactose free meat

2 cans (800 ml) coconut milk
4 tbs massaman curry paste
2 mid sized potatoes
1 cup roasted peanuts
500 g chicken breast
2 red onions
4 star anis
1 cinnamon stick
2 tbs tamarind water (mix 1 tbs tamarind paste with 1 tbs water)
2 tbs palm sugar
1 tbs fish sauce

Massaman Curry with Chicken

This curry from central Thailand has a long history. It´s brought to Thailand back in the 16th century by persian traders. The main taste is the massaman curry paste in combination with cinnamon and star anis.

Add 1 can (400 ml) coconut milk in a bowl and bring to a simmer.
Mix coconut milk with the curry paste and simmer.
Slice chicken and add in the bowl.
Add the roasted peanuts and mix to a creamy sauce.
Add fish sauce, palm sugar, cinnamon stick and the star anis.
Dice potatoes and add to the sauce.
Add the 2nd can coconut milk and mix.
Cover the bowl and simmer for 10 minutes on low heat.
Quarter the onions and put in the sauce. Simmer for another 5-10 minutes.
In the end mix the tamarind water with the sauce and simmer for 1 more minute.
Round the taste with fish sauce and serve with fresh thai basil.

Print Friendly, PDF & Email


  1. Pingback: Massaman Beef Skewers – Love. Food. Asia.

Leave a Reply