Chicken Massaman Curry

July 20, 2016 1 Comment

Chicken Massaman Curry Serving Presentation

See also Beef Massaman.  Lamb Shank Massaman.
 แกงมัสมั่น
That nice curly script above is how we spell the name of this curry in Thai. I put it there because it won't be long before someone tells me I've spelt it wrong in English! Truth is that you can't always transcribe Thai to English accurately, two different alphabets and this can be spelt a variety of ways but I'll go with this one. To my way of thinking there is a lot of Malay influence in this paste with the various spices, it's also one of the very few dishes in Thailand that we cook with potatoes. One thing I can tell you is that I've made this paste from the traditional recipe and that it is one of the most time consuming and complex pastes to make so please treat it with respect :-) By that I mean please don't use one of those dreadful "reduced fat" coconut milks, it just won't work, the additives they put in that stuff to keep it together also break down in cooking and you'll end up with a not very nice tasting soup!
Quick guide here, Coconut Milk Summary or if you would like to see the difference between different brands of coconut milk the full article is here; Cooking Thai Curry with Coconut Milk.

I'm using one can coconut milk for around 500 g of meat and about 150 g potatoes for every 500 g of meat. You will also need an onion if you want to garnish it as in the top picture. The pastes are complete but it is always a good idea to have a little lime juice to hand to adjust sweetness to your personal taste, if needed, at the end of cooking. You also adjust saltiness by adding a little more fish sauce or salt if required.


If you want to garnish with some fried onions as above then best to cook them ahead. Slice thinly, cook and drain on kitchen paper and reserve.

Halve some small potatoes and saute them in vegetable oil for about 10 minutes until just browned.  Just wash them clean, don't peel them or they may break up in the sauce.

Remove potatoes from the pan and put to one side and add the chicken pieces. Brown for a few minutes and then remove, you'll cook it fully in the sauce later.

Add the paste to the pan with half a can of coconut milk. Heat gently while stirring.

When it's started to bubble return the chicken and potatoes to the pan and bring to a slow simmer

Add some (or all) of the remaining coconut liquid depending on how thick you like your sauce.

Turn heat down and cover for 10 minutes.

After 10 min remove the lid and cook on medium heat for about 15 min to reduce the sauce or you can also add more liquid at this stage if need be. Stir from time to time making sure the potatoes don't break up and the sauce doesn't burn.
Garnish with the fried onion if using and serve with rice. Enjoy!


UPDATE. Comments box added.




1 Response

Phil
Phil

November 12, 2017

Great recipe, to be used with Nitsa’s own massaman paste. What a difference a great curry paste makes…..
Wonderful flavours, hands down the best massaman curry I’ve cooked. You can’t go wrong with this, just like the other recipes on this site.
Heartily recommended!

Leave a comment

Comments will be approved before showing up.


Also in Recipe Blog

Serving presentation for Thai Jungle curry
Thai Jungle Curry or Kaeng Pa

October 03, 2021

This is as fiery as it gets for a Thai curry, it is way more spicy than most people can handle. It is also one of the simplest Thai curries to prepare, Jungle curries, or more accurately, forest curries, were traditionally made with whatever was to hand so your choice of meats and vegetables comes down to whatever you wish to put in it.

Continue Reading

Thai red curry noodles serving presentation 1
Thai Red Curry Noodle Soup

August 31, 2020

This is such a quick and easy dish to make and yet so versatile and packed full of flavour. You can substitute prawns for chicken and mix and match on the veggies as well, whatever way you do it you’re in for a treat! Using the quantities below this will easily serve 3 hungry people, but it also scales up easily and you..

Continue Reading

Duck breast Thai red curry with pineapple
Thai Duck Red Curry with Pineapple

February 10, 2020 6 Comments

(Updated). Meltingly tender duck combines wonderfully with the sharp and sweet flavours of pineapple and coconut in a Thai red curry sauce. I’m not normally a fan of pineapple in savoury dishes (put it on my pizza at your own risk!) but it really does work with this dish. I used to cook this with duck legs but so many people have told me they prefer to use duck breast so I have updated the recipe to reflect that fact. This also has the benefit of allowing the breast to be served pink with the...

Continue Reading

★ Judge.me Reviews

Let customers speak for us

1872 reviews
97%
(1822)
2%
(40)
0%
(4)
0%
(1)
0%
(5)
A
Panang Thai Curry Paste
Anthony May (Wolverhampton, GB)
Brilliant!

Fantastic, authentic tasting pastes. Loved the panang and my partner loved the massaman

L
Thai Jungle Curry Paste
Lee D (Hailsham, GB)
WOW! UNBELIEVABLE!

If you like hot & spicy then this is for you. I made this for the whole family (we all like spicy foods) and we were literally blown away. It’s not for the faint hearted! The aromas when cooking matched the authentic taste and I can truly say that this curry is the best I have tasted! Will be ordering again

M
Miang Kham Sauce
Marie Gosling (Stockport, GB)
Top Thai curry sauce

I bought few curries sauce to make Thai curry can’t praise enough how nice it is.Will definitely order some more.👍

v
Crying Tiger Sauce
vincent Ratcliffe (Cambridge, GB)
perfect

just loved this sauce ..spicy and fiery and full of flavour, would definitely recommend

M
Massaman Thai Curry Paste
Mona (Kensington, GB)
Tasty and authentic curry paste!

Full of flavour and complexity, this really is the most amazing Massaman curry paste! I've tried all of the My Thai curry pastes and they're all excellent but the Massaman is my favourite as it's so comforting, especially on a dark winter's night.

Judge.me Verified Reviews Badge
1861
Verified Reviews