Chefs Binge · Thai · Serves 4 servings

Chicken Massaman Curry

A mild, gently sweet Thai chicken massaman curry: tender thighs and waxy new potatoes in a spiced coconut and peanut sauce, finished with lime. The gentle one of the Thai curries.

Prep

20 min

Cook

40 min

Total

1 hr

Serves

4 servings

Per serving

450 kcal

Ingredients

400 g Boneless Chicken Thighs - diced into bite size pieces

4 tbsp Massaman Curry Paste

400 g Small New Potatoes - waxy type potatoes, halved

2 Banana shallots - diced

2 Carrots, large - peeled and sliced

400 ml Coconut milk - coconut cream works as well

2 tbsp Peanut Butter - (for a nut-free version use this product)

4 Kaffir Lime Leaves - finely sliced

¼ tsp Ground Cardamom

1 Cinnamon Stick, small

1 tsp Ground Cumin

1 tsp Ground Coriander

1 pinch Nutmeg

1 tbsp Vegetable Oil

2 tbsp Toasted Peanuts - for garnish (gently toast on medium heat in a frying pan, stirring frequently, until they start to brown)

1 handful Fresh Coriander - for garnish

1 Lime, juice only - drizzle before serving

Method

Frying Shallots. In a deep frying pan, heat 1 tablespoon of vegetable oil over medium heat. Once hot, add 2 diced shallots. Fry them until they begin to brown.

Browning the Chicken. Increase the heat and introduce 400g of diced chicken thighs to the pan. Ensure all sides of the meat are seared until browned.

Adding Spices and Carrots. Sprinkle 1 teaspoon each of ground cumin and ground coriander into the pan. Follow this with 2 sliced carrots. Stir the mixture and let it cook for an additional 2 minutes.

Bloom Spices. Add the Massaman curry paste, ground cardamom, a cinnamon stick and a pinch of nutmeg to the pan. Cook until the mixture becomes fragrant, which should take about a minute. If your paste is shop-bought, start with a spoonful less than the amount above and top up after tasting, since ready-made pastes are usually stronger than homemade.

Preparing the Curry Base. Introduce halved waxy potatoes, coconut milk, peanut butter, and thinly sliced Kaffir lime leaves into the pan. Stir the mixture until the peanut butter is thoroughly blended. Allow it to simmer for approximately 40 minutes, or until the chicken becomes tender, stirring from time to time.

Serving the Dish. Once the chicken is cooked through, remove the cinnamon stick and ladle the curry over jasmine rice. Garnish with toasted peanuts, fresh coriander and a squeeze of lime.

Chef’s notes

Choice of Chicken: While the recipe specifies chicken thighs, they are often chosen for their juiciness and flavour. However, if you prefer leaner meat, you can use chicken breasts. Reduce cooking time by 10 minutes as they will cook faster.
Potato Type: The recipe calls for waxy potatoes, which hold their shape better during cooking. Examples include Yukon Gold or Red Bliss. Avoid starchy potatoes like Russets as they might break down too much in the curry.
Peanut Butter: Using natural, unsweetened peanut butter is recommended to avoid added sugars that can alter the taste of the curry. If you have a peanut allergy, consider substituting with almond or cashew butter.
Storage: This curry can be stored in the refrigerator for up to 3 days. It often tastes even better the next day as the flavours meld together. It's also freezer-friendly for up to a month.

Curry Paste: shop-bought pastes vary a lot in strength and salt, so start with a little less and top up after tasting. Most contain shrimp paste, so check the label if cooking for vegetarians or anyone with a shellfish allergy.

Per serving Calories 450 kcal · Protein 25 g · Carbs 40 g · Fat 20 g · Fibre 7 g · Sugar 5 g · Sodium 200 mg

chefsbinge.com/thai-chicken-massaman-curry-recipe

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