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 Time20

Cook Time40

Total Time1

Servings: servings

Calories: 450kcal

Author: Chef Łukasz Babral

Equipment:

Deep Frying Pan

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

Instructions:

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

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.

Nutrition: