Thai Chicken Massaman Curry Recipe
Thai Chicken Massaman Curry Recipe is made entirely from scratch. This famous Thai curry is rich and very flavorful. Made with chicken it's a fragrant yellow curry that incorporates lemongrass and nuts together with other key Thai ingredients. Coconut milk is always used in this curry, as are bay leaves. and other spices. Serve with plain jasmine rice for a special occasion
Thai Chicken Massaman Curry Recipe is a rich creamy coconut milk based curry made with massaman curry paste which is a mixture of dry spices like cardamom, cinnamon, fennel, coriander and wet ingredients like onions, ginger, garlic and lemon grass. Chicken is cooked in Massaman curry paste and coconut milk along with peanuts,bay leaves, tamarind paste, palm sugar and fish sauce.
Considered by some to be the most famous, and the most delicious, dish in Thai cooking, the story of Massaman curry is interwoven with trade, politics and religion in 17th-century Siam.
Try our other delicious Thai Curry Recipes
- Vegetarian Thai Green Curry Recipe
- Vegetarian Thai Red Curry Recipe
- Creamy Thai Sweet Potato Curry Recipe
For Massaman Curry Paste
- 1/2 tablespoon Fennel seeds (Saunf)
- 1/2 tablespoon Coriander (Dhania) Seeds
- 1/2 tablespoon Black pepper corns
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Cardamom (Elaichi) Pods/Seeds
- 6 Dry Red Chillies
- 1 Onion
- 1 inch Ginger , chopped
- 6 cloves Garlic , chopped
- 1 Lemon Grass , bottom half chopped Other Ingredients
- 250 grams Chicken breasts , cut into 1/2 inch pieces
- 1 cup Coconut milk
- 1 teaspoon Palm sugar
- 1 tablespoon Tamarind Paste
- 1 tablespoon Fish sauce
- 1 Potato (Aloo) , cubed
- 1 Carrot (Gajjar) , cut into 1/2 inch pieces
- 2 tablespoons Sunflower Oil
- Salt , to taste
How to make Thai Chicken Massaman Curry Recipe
To begin making Thai Chicken Massaman Curry Recipe first heat a pan on medium heat and add all the dry spices, cardamom seeds, cinnamon, peppercorn, fennel seeds, coriander seeds,dry red chilies, listed under massaman curry paste and roast for a minute and keep aside in a bowl.
Then add all the wet ingredients listed under massaman curry paste like onions, lemongrass, ginger and garlic to the pan and roast till all the ingredients turn light brown in colour and keep aside in a bowl.
Once all the ingredients are cooled grind into a smooth paste in a mixer grinder. Add little water if required.
Now heat a wok and add oil to it then add the massaman curry paste and stir for a minute. Add the cubed chicken breast and diced vegetables and stir.
Add in the roasted peanuts and thick coconut milk. Once the Thai chicken curry comes to a boil reduce flame and simmer. Add the fish sauce, tamarind paste, palm sugar, salt and bay leaves.
Simmer and cook the Thai Chicken Massaman Curry for half an hour till the chicken and vegetables are cooked.