Massaman Curry
This world-famous Massaman curry is a triumph of balance, featuring tender chicken thighs slow-cooked in a rich, aromatic, and deeply umami-packed coconut sauce. Enhanced with a bespoke semi-homemade spice blend, sweet potatoes, and crunchy peanuts, it offers an irresistible harmony of complex spices and balanced sweetness. This crowd-pleasing dish is arguably one of the most delicious creations in Thai cuisine, perfectly designed to be savoured with steamed jasmine rice.
Cuisines
Cooking Instructions
Cooking: 50 minutes
Notes:
Fermented shrimp paste is a powerful ingredient that adds essential depth and umami; it is highly recommended to add it even to pre-made pastes.
Chicken thighs or drumsticks are ideal for this long-cooked braise; lean chicken breast is discouraged as it can become overwhelmed and lost in the rich sauce.
Waxy potatoes like Yukon Gold are preferred over starchy varieties, as they hold their shape perfectly without disintegrating into the curry.
Tamarind paste should be added sparingly at the end to brighten the flavour and cut through the richness of the coconut milk, ensuring the dish remains balanced rather than sour.
Prepare Spice Blend
Toast cumin seeds, coriander seeds, cloves, and cardamom pods in a dry pan until fragrant, then grind into a fine powder and combine with cinnamon, nutmeg, fermented shrimp paste, and red curry paste.
Brown Chicken
Sear the chicken thighs skin-side down in a hot pot with a little oil until golden brown, then remove and set aside.
Develop Curry Base
Pour half of the coconut milk into the hot pot, scraping up the browned bits, then add the spice-infused curry paste and sauté until the coconut oil begins to separate.
Simmer Curry
Add the remaining coconut milk, bay leaves, half the fish sauce, half the tamarind paste, chopped palm sugar, and the browned chicken, simmering gently for 35 minutes.
Add Vegetables
Gently push the potatoes, onions, and half the peanuts into the liquid, adding a little water if needed to submerge, then simmer for another 10 to 15 minutes until tender.
Season and Serve
Taste the curry, adjusting with the remaining fish sauce and tamarind paste to achieve a perfectly balanced flavour, then garnish with the remaining peanuts and serve with steamed jasmine rice.
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Ingredients
| Cumin Seeds | 1 tsp |
| Coriander Seeds | 1 tbsp |
| Cloves | 4 |
| Cardamom Pods | 4 |
| Cinnamon | ½ tsp |
| Nutmeg | ¼ tsp |
| Fermented Shrimp Paste | 1 tsp |
| Red Curry Paste | 100 g |
| Chicken Thighs | 600 g |
| Coconut Milk | 800 ml |
| Bay Leaves | 3 |
| Fish Sauce | 3 tbsp |
| Tamarind Paste | 2 tbsp |
| Palm Sugar | 40 g |
| Yukon Gold Potatoes | 300 g |
| Onion | 1 |
| Roasted Peanuts | 50 g |
