Chicken Massaman Curry Recipe
This Chicken Massaman curry recipe is a great starter recipe for newcomers to Thai cuisine. Even when made from scratch, it is still the next best thing to being fresh off the farm.
Servings: 4 servings
- 1/2 tsp ground coriander powder
- 1/2 tsp ground cumin powder
- 1/4 tsp ground white pepper
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 3 sun-dried hot chilies reduce if too hot
- 1 oz shallots chopped
- 0.5 oz lemongrass chopped
- 0.5 oz galangal chopped
- 0.25 oz cilantro roots
- 0.5 oz garlic
Add the massaman paste ingredients to a food processor and blend until it becomes a coarse paste.
Heat olive oil in a nonstick pot over medium heat, and add the chicken. Cook for 3 minutes both sides or until the chicken seems cooked on the outside, then take them out.
Add potatoes, carrots, and red onions in and cook for 2 minutes.
Put the chicken back in the pot, and add massaman paste, red curry paste, brown sugar, salt, paprika, and cook for a minute.
Add the stock in and cook over medium heat for 20 minutes, uncovered.
Add fish sauce, coconut milk, peanut butter, and tamarind concentrate. Stir to corporate, then turn off the heat.
Serve with hot rice.
Serving: 1serving | Calories: 495kcal | Carbohydrates: 73g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 569mg | Potassium: 772mg | Fiber: 7g | Sugar: 17g | Vitamin A: 9596IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 3mg