Mangu

massaman-curry

Next Dish: Kabsa

Massaman Curry is a rich, relatively mild Thai dish that is an interpretation of Malay and Indian curries. The name "Massaman" is thought to derive from "Mussulman," an old term for Muslims. The curry typically includes meat (often beef, chicken, or duck), potatoes, onions, and peanuts, cooked in a sauce made from coconut milk, Massaman curry paste, fish sauce, and tamarind paste. It is often garnished with roasted peanuts, and served with rice.

massaman curry paste

thighs

unsalted peanuts

fish sauce

palm sugar

tamarind paste

jasmine rice

potato

coconut milk

brown sugar

cardamom pod

chicken breast

cilantro

cinnamon stick

onion

star anise

Recipe

Ingredients:

  • 2 tablespoons massaman curry paste

  • 1 can of coconut milk

  • 1 lb chicken breast or thighs, cut into pieces

  • 1 large potato, cubed

  • 1 large onion, cut into chunks

  • 1/2 cup unsalted peanuts

  • 2 tablespoons fish sauce

  • 2 tablespoons palm sugar or brown sugar

  • 1 tablespoon tamarind paste

  • 1 cinnamon stick

  • 3 cardamom pods

  • 1 star anise

  • 1 cup jasmine rice

  • Fresh cilantro for garnish


Instructions:

  1. Heat a large pot over medium heat. Add the curry paste and a little bit of the coconut milk. Stir until the paste is dissolved.

  2. Add the chicken to the pot and cook until it is browned on all sides.

  3. Add the rest of the coconut milk, the potato, onion, peanuts, fish sauce, sugar, tamarind paste, cinnamon stick, cardamom pods, and star anise. Stir to combine all the ingredients.

  4. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the chicken is cooked through and the potatoes are tender.

  5. While the curry is cooking, cook the jasmine rice according to the package instructions.

  6. Serve the curry over the rice, garnished with fresh cilantro.