Tender chicken thighs and potatoes simmered in a rich Massaman curry with coconut milk, roasted peanuts, tamarind and palm sugar.
Recipe Details
- Course: Main Course
- Cuisine: Thai
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Difficulty: Easy
- Tags: Thai, Massaman Curry, Chicken, Coconut Milk, Curry, Potato, Peanuts, Main Course
Ingredients
- 350g chicken thighs, cut into bite-sized pieces
- 200g potatoes, peeled and cut into chunks
- 100g onion, sliced
- 2 tbsp roasted peanuts
- 3 tbsp vegetable oil
- 1 sachet Massaman curry paste
- 1 x 400ml can coconut milk
- 1 tbsp fish sauce
- 1 tbsp palm sugar, or granulated sugar
- 1 tbsp tamarind paste
- 250ml water
Method
1. Fry the Curry Paste
Heat the oil in a frying pan over medium-high heat.
Add the Massaman curry paste and stir-fry briefly until fragrant.
2. Add the Coconut Milk
Shake the coconut milk well before opening.
Pour approximately two-thirds of the coconut milk into the pan and stir well.
Slowly bring the mixture to a gentle boil.
3. Cook the Chicken and Vegetables
Add the chicken thighs, potatoes and onion.
Pour 250ml water into the remaining coconut milk in the can and shake gently to combine.
Add the diluted coconut milk to the pan.
Reduce the heat and simmer for approximately 15 minutes, or until the chicken and potatoes are cooked through.
4. Season the Curry
Add the roasted peanuts, fish sauce, tamarind paste and palm sugar in that order.
Stir well and cook for another minute to combine the flavours.
Turn off the heat.
5. Serve
Serve hot with steamed jasmine rice.
Notes
- Cut the potatoes into similar-sized pieces so they cook evenly.
- Adjust the palm sugar and tamarind paste to balance the sweetness and acidity to your taste.
- For a thicker curry, simmer uncovered for a few extra minutes before serving.
- The curry can be prepared ahead and gently reheated, allowing the flavours to develop further.
