It’s best if you can make your own Massaman Curry Paste (see recipe here), but if you have to buy it take care when you season your curry. Ready made pastes usually contain a higher quantity of salt to help preserve them so you don’t want to overly salt your curry with fish sauce. In our Thai Cooking Class in Phuket, you can try and make everything from scratch if you’re up for it!
Watch a VDO recipe here!
Ingredients (makes 4 portions)
- 1 cup coconut milk
- 2 Tbsp vegetable oil
- 1/4 cup Massaman Curry Paste
- 3 white cardamom pods
- 500g chicken
- 4 cups chicken stock or water
- About 2 cups (250g) potatoes, cut into chunks
- 1 onion, cut into big cubes
- 4-5 Tbsp fish sauce
- 8 Tbsp tamarind juice
- 1/4 cup palm sugar
- 2 Tbsp roasted peanuts, plus extra to use as garnish before serving
- In a wok or a pot on medium heat, add half cup of coconut milk and 2 Tbsp vegetable oil. Add curry paste and stir fry until the paste releases spices aroma while adding the rest of coconut milk.
- Add chicken and toss until all pieces are covered with the curry paste.
- Add stock or water; stir lightly and cover. Bring to a boil then reduce the heat to medium. Cook the chicken for about 10-15 minutes.
- Add potato chunks and onion. Stir well and cover for about 10 minutes or until the potato is cooked.
- Season with fish sauce. Start by adding 4 Tbsp and adjust the flavour if needed, once all the ingredients are added.
- Add tamarind juice and palm sugar. Taste to see if you need that last tablespoon of fish sauce.
- Add roasted peanuts and turn off the heat. Serve with more peanuts sprinkled on top.
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