Chicken Massaman Curry
To my way of thinking there are few dishes more heavenly than a good Massaman curry, my only dilemma is what meat or fish I should cook it with as it seems to work with almost anything. We use potatoes so rarely in Thai cuisine but they just work so well in a Massaman curry dish it would be a sin not to include them. I’m confident I make the best Massaman curry paste you can buy, I have seen so many shortcuts in the recipes for Massaman curry paste that I often think it no longer deserves to be called Massaman. I have made a totally traditional Thai curry paste here, no shortcuts, just take a look here. Let’s get cooking, I promise you, it’s worth it:-)
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 packet of My Thai Curry Massaman Curry paste.
- 500 g of chicken breast or thighs sliced.
- 400 mL can of coconut milk.
- 150 g of small potatoes.
- 1 onion for garnish if using.
- 1 Lime.
Instructions
- 1
If you are going to garnish with some fried onions as in the pictures above it’s best to cook them ahead. Slice thinly, cook and drain on kitchen paper and reserve. A cheat is to use the ready cooked fried onions available in supermarkets but I prefer to fry them as above,
- 2
Halve some small potatoes and sauté them in vegetable oil until they are just browned, this will take about 10 minutes. Don’t peel the potatoes or they may break up in the sauce.
- 3
Remove them from the pan and add the chicken sliced into large pieces as in the pictures, don’t be tempted to cut the pieces bite-size. Sear the chicken in the pan for a few minutes until brown and then remove it, the chicken will be fully cooked later in the sauce.
- 4
Add one packet of My Thai Curry Massaman Curry paste to the pan with half a can of coconut milk and bring to a simmer whilst stirring.
- 5
When it starts to bubble, return the chicken and potatoes to the pan and bring to a slow simmer. Turn the heat down and cover for 10 minutes.
- 6
Remove the lid and cook on medium heat for about 15 minutes, stirring occasionally to make sure the sauce does not burn. These timings will ensure the chicken is cooked but test the potatoes with a fork to ensure they are also cooked. At this stage you can add the remainder of the coconut milk if you wish depending on how thick you like your curry sauce. Adjust seasoning if required. You can adjust the sweetness with the lime here or diners can do it at the table.
- 7
Garnish with the fried onion if using and serve with rice. Enjoy!