Chicken Massaman Curry Recipe

Rating 5.0
| 1
Chicken massaman curry, also known as gaeng massaman gai, is a rich and flavorful curry. This authentic Thai curry recipe features tender potatoes, juicy chicken and fragrant spices.
Utensils Dinner
Globe Thai
18
ingredients
10
steps
60
minutes
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Chef Krong
Chef Krong is a master of Thai cuisine. She spent her childhood in Thailand, first learning the art of Thai food in her grandmother's kitchen. She later adopted techniques that transform familiar ingredients into elegant dishes that boast the bold, exotic flavors of Thailand. In her hands-on classes, Chef Krong shares her secrets with aspiring chefs who are eager to bring authentic Thai flavors into their own kitchen.

Ingredients

Servings:
2
For the Chicken Massaman Curry
4
chicken drumsticks or 3/4 lb chicken breast, thinly sliced
2 tblsp
minced ginger
1
batch of seasoning sauce, see below
1
batch of diluted coconut milk, see below
3 cup(s)
water
2
small potatoes
2 tblsp
vegetable oil
2 tblsp
massaman curry paste, see notes 1
1 cup(s)
coconut milk
1/2
brown onion, cut into chunks
2
bay leaves
2
cinnamon sticks, 2-inches long
2 tblsp
roasted peanuts
For the Seasoning Sauce
3 tblsp
fish sauce
2 tblsp
palm sugar
2 tblsp
tamarind
For the Diluted Coconut Milk
1/2 cup(s)
coconut milk
1/2 cup(s)
water

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Directions 10 steps | 60 Minutes

Step 1

In a bowl, toss the chicken with the minced ginger. Let it sit for at least 10 minutes to enhance flavor and aroma.

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Step 2

While the chicken is marinating, make the diluted coconut milk and the seasoning sauce. For the diluted coconut milk, combine ½ cup of coconut milk and ½ cup of water together and set aside.

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Step 3

For the seasoning sauce, combine the fish sauce, palm sugar and tamarind together in a small bowl. Set aside.

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Step 4

Parboil the potatoes. Peel the potatoes and cut them into uniform 1½-inch pieces. Bring the three cups of water to boil and parboil the potatoes. Drain and set aside.

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Step 5

In a pot over medium heat, heat the oil and briefly fry the curry paste until fragrant.

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Step 6

Slowly add the coconut milk, ⅓ cup at a time. 

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Step 7

Add the marinated chicken and cook until the chicken is half-cooked.

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Step 8

Stir in onion and the diluted coconut milk. Bring the curry to a boil.

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Step 9

When the chicken is fully cooked, add the potatoes, bay leaves and cinnamon sticks. Stir in the seasoning sauce and peanuts. Lower the heat and continue to cook until potatoes are cooked through and the curry begins to thicken. Turn off heat.

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Step 10

Remove the bay leaves and cinnamon sticks. Serve with a side of jasmine rice. Enjoy!

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Notes:

  1. To make this recipe gluten-free, be sure to procure gluten-free curry paste. 

Nutrition Per Serving
View All
CALORIES
1885
FAT
147 g
PROTEIN
67.1 g
CARBS
91.8 g

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1 Comments
1 Comments
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Kimiko S.

Kimiko

31 Aug 2022

Letting the ginger "marinate" with the chicken before cooking was such a taste improvement! I now do this with all of my chicken recipes calling for ginger - Thanks, Chef Krong!

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