Description
Rich and flavorful Chicken Massaman Curry made from scratch with homemade curry paste, tender chicken, potatoes, and peanuts in a creamy coconut milk sauce.
Ingredients
Scale
- 2 dried red chilies, seeded and soaked in warm water for 30 minutes
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon white peppercorns
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 stalk lemongrass, finely chopped
- 1 tablespoon galangal, finely chopped
- 1 tablespoon ginger, finely chopped
- 4 cloves garlic, minced
- 1 small shallot, minced
- 1 teaspoon shrimp paste (optional, but highly recommended)
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cups coconut milk
- 1 cup chicken broth
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 1 large carrot, peeled and cut into 1/2-inch thick rounds
- 1/2 cup roasted peanuts
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 2 bay leaves
- 1 cinnamon stick
- Lime wedges, for serving
- Cooked jasmine rice, for serving
Instructions
- Drain the soaked red chilies. Remove seeds to control heat.
- In a dry skillet over medium heat, toast coriander seeds, cumin seeds, and white peppercorns for 2-3 minutes, or until fragrant.
- Transfer toasted spices to a spice grinder or mortar and pestle. Grind into a fine powder.
- In a food processor (or mortar and pestle), combine ground spices with soaked chilies, lemongrass, galangal, ginger, garlic, shallot, shrimp paste (if using), and salt.
- Process until smooth. Scrape down sides as needed. If too dry, add 1-2 tablespoons of water.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken and sear on all sides until lightly browned. Remove and set aside.
- Add chopped onion to the pot and cook until softened and translucent, about 5-7 minutes.
- Add Massaman curry paste to the pot and cook for 2-3 minutes, stirring constantly, until fragrant.
- Pour in coconut milk and chicken broth. Stir well. Add potatoes, carrots, bay leaves, and cinnamon stick. Bring to a simmer.
- Return seared chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken and vegetables are tender.
- Stir in roasted peanuts, fish sauce, tamarind paste, and brown sugar. Taste and adjust seasoning.
- Simmer uncovered for 5-10 minutes, or until sauce has thickened slightly.
- Remove bay leaves and cinnamon stick. Serve hot over cooked jasmine rice. Garnish with lime wedges.
Notes
- Use high-quality, fresh ingredients for the best flavor.
- Don’t skip toasting the spices for the curry paste.
- Adjust the heat by removing more or fewer seeds from the chilies.
- Full-fat coconut milk yields the richest curry.
- Tamarind paste adds a unique sourness. Lime juice can be substituted, but the flavor will differ.
- Roasted peanuts add crunch and nutty flavor.
- The curry paste can be made ahead and stored in the refrigerator for up to a week.
- The curry can be made a day or two in advance; flavors meld together even more.
- Prep Time: 45 minutes
- Cook Time: 45 minutes