Recipe serves: 4-6

Thai massaman chicken curry

lbs chicken thigh meat, large bite size pieces
560 ml coconut milk (Mae Ploy)
2 Tbsp massaman curry paste (Mae Ploy)
2 Tbsp red curry paste (Mae Ploy)
4 Tbsp palm sugar (or coconut sugar)
3 Tbsp fish sauce
4 Tbsp grind unsalted peanuts
5 each star anise
4-5 each medium potatoes, large bite size pieces
4 each shallots, cut in halves

Preparation steps:
  1. In a medium size pot heat ½ cup of creamy coconut milk and add the curry paste. Mix well until all curry is blended with the coconut milk.
  2. Add palm sugar, fish sauce, peanuts, star anise and the rest of the coconut milk and bring to simmer.
  3. Add the chicken simmer for 20 minutes.
  4. Add the potatoes and shallots and simmer for additional 30 minutes or until the potatoes are ready.

Serving: With steamed rice.
Picture of recipe

Take note!
  • Cream of coconut - when opening the
    coconut milk can, don't shake or mix
    its content. The Cream of coconut is
    the thicker milk at the top of the can.

  • Use regular grind peanuts. Reduce
    fish sauce if using salted peanuts.
  • Use 1 medium onion instead of
    the shallots.

Related recipe:
  1. steamed rice