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    Home » Recipes » All Recipes » Gluten Free » Massaman Curry มัสมั่นไก่

    Massaman Curry มัสมั่นไก่

    Published: Mar 4, 2013 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

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    Massaman curry

    Massaman Curry มัสมั่นไก่

    ★★★★★ 5 from 5 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 3-4
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    Ingredients

    • 4 pc bone-in dark meat chicken*
    • 500 ml coconut milk
    • 50 g. Massaman curry paste**
    • 2-3 Tbsp finely chopped palm sugar, or brown or granulated sugar.
    • 1-2 Tbsp fish sauce
    • 2-3 Tbsp tamarind juice, you can use pre-made juice or make you own
    • 1 medium potato or sweet potato, cut into 1.5” chunks
    • 1 small yellow onion, cut into 1 cm strips
    • ¼ cup roasted whole peanuts

    Recipe Notes:
    * You can substitute another kind of meat. Beef is also commonly used in Thailand, but it will require longer braising time, at least 2 hours.
    ** When working with curry paste, each brand has a different level of saltiness, so it’s difficult to determine an exact measurement of fish sauce. So you should start out with a conservative amount and then add if necessary.

    Ingredients & Kitchen Tools I Use


    Instructions

    Before you cook: Like all stews, this dish is better the next day after the flavors have had time to mingle. So if you can, make it a day in advanced!

    In a heavy bottom pot, reduce 1 cup of the coconut milk until it “breaks.” Add the curry paste to the broken coconut milk and sauté until aromatic. Alternatively, if you are using canned coconut milk or a type that is not 100% coconut milk, it may have been homogenized and may not break. In this case, saute the curry paste in some vegetable oil, and add ¼ cup of the coconut milk to loosen it up.

    Toss the chicken in the sautéed curry paste, and add the remaining amount of coconut milk. Add just enough water to cover the chicken pieces. Add 1 Tbsp of fish sauce, 2 Tbsp tamarind juice, and 2 Tbsp chopped palm sugar. Bring to a boil and reduce to a simmer. Let simmer for 20 minutes.

    Add the potatoes and onion, and let simmer gently for another 20 minutes or until the vegetables and chicken are fork tender.

    When the cooking is done, add the roasted peanuts and do a final taste check. Adjust by adding more fish sauce (for salty), tamarind (for acid), and sugar (for sweet). Serve with rice!

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    Reader Interactions

    Comments

    1. Mark

      January 30, 2022 at 1:01 pm

      I had Massaman curry in Thailand several years ago and it was the BEST! Now I can try to make it at home. I will use the Maesri brand which is made in Nakhon Pathom so I think it will have a good mix of spices.

      Reply
    2. Joy

      January 05, 2022 at 9:08 am

      Funny no one mentions its a dish from the muslim population of Thailand.

      Reply
    3. Foody

      March 16, 2021 at 6:26 am

      Very tasty,, Instead of store bought Massaman curry paste I made it from stratch (some extra work) but its much nicer than ready made paste:
      https://www.thaitable.com/thai/recipe/massaman-curry-paste

      Reply
      • Klaudia

        June 29, 2021 at 2:17 pm

        I wanted to write that it’s as good as at restaurant but.. it would be a lie. It’s much BETTER than in restaurant!!! Thank you for amazing recipe ❤️

        ★★★★★

        Reply
    4. Futile Resistance

      February 16, 2021 at 3:46 pm

      I'm not as big a fan of the massaman paste compared to the other curry pastes, but this recipe def works better than most variations elsewhere

      ★★★★★

      Reply
    5. Eva Vincil

      January 31, 2021 at 9:42 am

      Hi used Chicken thighs, boneless And skinless. I mixed cumin, cinnamon, coriander seeds, pepper, salt. And nutmeg with a little bit of flor and used that on my thighs and browned them in the pan. Although not the traditional recipe it tasted good.

      Reply
    6. Sandy LV

      January 12, 2021 at 11:56 am

      I used Mae Ploy Massaman paste & 1 T tamarind powder. I adjusted by using more palm sugar. Fantastic! Thank you Pai!

      ★★★★★

      Reply
    7. Stephen Chan

      January 12, 2021 at 10:28 am

      I love Thai curries, while Massaman may not be my favourite among all curries, it's still delicious in it's own way, especially the peanuts!

      ★★★★★

      Reply
    8. Michael

      December 08, 2020 at 9:55 am

      Earlier a dish for kings and rich people. Today you can get it everywhere in Thailand.
      Today, thanks Pai, you can make it at home.
      Original taste of Thailand.

      ★★★★★

      Reply

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