Description
A rich and flavorful Thai Massaman Curry combining tender chicken, creamy coconut milk, and an aromatic blend of spices including cinnamon, cardamom, and cumin, simmered with parboiled potatoes for a perfect balance of hearty and spicy. This classic dish is enhanced with tamarind and fish sauce, delivering authentic Thai taste that's both comforting and vibrant.
Ingredients
Main Ingredients
- 1 1/2 pounds Yukon gold potatoes (about 4 medium) or other thin-skinned potatoes, cut into 1 ½-inch chunks
- 1-2 teaspoons coconut oil
- 1 1/2 pounds chicken breast, sliced into very thin strips (can substitute chicken thighs, shrimp, or crispy tofu)
Spices
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 medium shallot, thinly sliced
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Curry Paste and Sauces
- 2-6 tablespoons red curry paste (4 tablespoons used for medium spice level, Maesri brand recommended)
- 2 cans (27 ounces total) full-fat coconut milk
- 2 tablespoons fish sauce
- 1-2 tablespoons light brown sugar
- 1-2 tablespoons tamarind puree or paste
- 2 tablespoons peanut butter (optional)
Instructions
- Prepare Ingredients: Have all ingredients prepped and ready beside the stove for efficient cooking.
- Season Chicken: Toss the chicken slices with about 1/2 teaspoon salt. Separate whole spices (coriander and cumin seeds) from ground spices for later use.
- Parboil Potatoes: Place cut potatoes in cold water just to cover. Bring to a boil and simmer for 5-7 minutes until al dente. Drain and set aside.
- Bloom Curry Paste and Spices: Heat coconut oil in a large pot or Dutch oven over medium heat. Sauté coriander and cumin seeds for 2 minutes, stirring to release aroma. Add shallots and grated ginger, sauté for 1-2 minutes. Stir in ground cinnamon, cardamom, cloves, nutmeg, and red curry paste until fragrant.
- Add Coconut Milk and Potatoes: Pour in coconut milk and add the parboiled potatoes. Simmer for 10 minutes until potatoes are fork-tender but hold their shape.
- Season the Curry: Incorporate fish sauce, light brown sugar, tamarind paste, and whisk in peanut butter if using, blending flavors thoroughly.
- Cook Chicken: Add the sliced chicken breast and simmer for 5 minutes or until chicken is cooked through, tender, and opaque.
- Adjust Flavor: Taste the curry and adjust sweetness (sugar), saltiness (fish sauce or salt), and acidity (tamarind paste) to your preference for perfect balance.
- Serve: Serve immediately over jasmine rice with preferred toppings for an authentic Thai meal experience.
Notes
- Tamarind puree or paste brings a distinctive tangy flavor; adjust quantity to taste.
- Chicken thighs can be used instead of breast for a juicier curry.
- Optional peanut butter adds creaminess and depth but can be omitted for a nut-free dish.
- Use red curry paste according to desired spice level, starting with less and increasing if preferred.
- Parboiling potatoes prevents them from becoming mushy during simmering in the curry.
