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Massaman Curry with Chicken

This was my favorite curry dish to the date of this posting...but of course that seemed to change after every lesson.
Print Recipe

Ingredients
  

  • 100 grams chicken cut into about 1.5″ chunks
  • 1-2 tablespoons prepared or store bought Massaman curry paste
  • 50 grams potato shredded
  • 1/4 cup onion cut into cubes
  • 2 tablespoons cooking oil
  • 1/2 cup coconut cream
  • 1 cup coconut milk
  • 1-2 bay leaves
  • 1 cinnamon stick 1″ piece crushed
  • 1-2 cardamom seeds
  • 1 tablespoon roasted peanuts
  • 1 tablespoon palm sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind juice

Instructions
 

  • Heat wok with 1 tablespoon of oil and add 1 to 2 tablespoons of Massaman curry paste (to your taste), stir vigorously until fragrant.
  • Add coconut cream and mix well, stir until fat separates to the top.
  • Add chicken and fry for about 5 minutes (depending on the size of your chunks).
  • Add coconut milk, onion and palm sugar, fish sauce and tamarind juice.
  • Stir constantly until chicken and onion are cooked. Remember to add some chicken stock, when needed, so it doesn’t dry out.
  • In the meantime, make your potato pancake. Add shredded potato to a heated non-stick pan with one tablespoon of oil and fry until golden brown on both sides. You can salt your potato a little bit before or afterwards, if you wish.
  • Throw in half of the peanuts into curry as it’s cooking and garnish with the other half after you plate.