Thai Massaman Curry Recipe with Chicken
This Thai massaman curry recipe with chicken and potatoes slow-cooks in one pot for a delicious dinner served with rice.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil
- 1½ tbsp massaman curry paste
- 1 cup water
- 1½ cup coconut milk
- 6 chicken drumsticks
- ½ tbsp Thai tamarind paste
- 2 tbsp fish sauce
- 1½ tbsp palm sugar
- a pinch of salt
- 2 large potatoes (cut into bite-sized chunks)
- 1 onion (chopped)
- 1 handful roasted peanuts (unsalted)
Instructions
- 1
Heat oil in a large wok over medium heat. Add massaman curry paste and stir-fry until fragrant.
- 2
Add water and bring to a boil. Once the curry paste oil rises to the top, pour in the coconut milk and let it come to a full boil.
- 3
Add chicken legs, palm sugar, fish sauce, salt, and tamarind paste. Simmer 5–10 minutes, flipping halfway, until the chicken surface is opaque.
- 4
Add potatoes, cover with a lid, and simmer 20 minutes or until the chicken is cooked and potatoes are fork-tender.
- 5
Add chopped onion and simmer a few more minutes.
- 6
Garnish with roasted peanuts and serve with jasmine rice. Enjoy!