Authentic Thai Massaman Chicken Curry Recipe
Authentic Thai massaman chicken curry recipe with fall-off-the-bone drumsticks, warm spices, potatoes, and a rich coconut sauce made in one pot.
Equipment
- cutting board and knife
- Large pot or deep pan
- wooden spoon or spatula
Ingredients
- 700 ml coconut milk
- 3 tbsp massaman curry paste
- 600 g chicken drumsticks, scored
- 5 tbsp palm sugar
- 4 tbsp tamarind paste
- 1 tbsp salt
- 100 ml water, optional, to thin the sauce
- 600 g potatoes, cut into bite-sized pieces
- 1 onion, sliced
- 1 handful roasted peanuts
Instructions
- Prepare ingredients. Score the chicken drumsticks with a few cuts. Cut the potatoes into bite-sized pieces and slice the onions.
- Cook coconut milk. Add half of the coconut milk to a pot over medium heat. Let it simmer until the oil starts to separate slightly.
- Add curry paste. Stir in the massaman curry paste and mix well.
- Add chicken. Add the chicken and turn to coat in the sauce. Let them brown for a few minutes.
- Build the sauce. Pour in the rest of the coconut milk, then add palm sugar, tamarind paste, and salt. Bring to a gentle simmer.
- Simmer. Let it cook for about 30 minutes until the chicken is tender. Add water if the sauce gets too thick.
- Add vegetables. Add the potatoes and onions and continue cooking until the potatoes are soft.
- Add peanuts. Stir in the roasted peanuts and serve warm.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 800kcal | Carbohydrates: 53g | Protein: 43g | Fat: 48.6g | Saturated Fat: 33.2g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 68g | Cholesterol: 127mg | Sodium: 1813mg | Potassium: 1150mg | Fiber: 5g | Sugar: 19g | Vitamin A: 8IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 7mg
