Chicken massaman curry (Massaman gai)
Recipe type: Curries
Recreate the fresh flavours of Thai cuisine in this easy chicken massaman curry.
- 1 cinnamon quill
- 1 star anise
- ¼ cup (60ml) sunflower oil
- 2 tbs good-quality massaman curry paste
- 1 onion, roughly chopped
- 500g skinless chicken thigh fillets, sliced into 3cm lengths
- 2 cups (500ml) coconut milk
- 3 potatoes cut into 2cm pieces, par-boiled
- ⅓ cup (50g) roasted unsalted peanuts
- 2 tbs fish sauce
- ¼ cup (60ml) tamarind puree (see note)
- 2 tbs palm sugar (see note) or brown sugar
- 2 kaffir lime leaves (see note)
- 2cm piece ginger, grated
- Micro coriander (see note) or coriander, to serve
- Heat a wok over medium-high heat, add cinnamon and star anise and heat until fragrant. Add oil and curry paste and stir-fry for 2 minutes or until fragrant. Add onion and cook, stirring, for 1-2 minutes until softened. Add chicken and toss to combine.
- Add coconut milk, potato, peanuts, fish sauce, tamarind puree, palm sugar, kaffir lime leaves and ginger and bring to a simmer. Reduce heat to low, cover and cook for 10-12 minutes until chicken is cooked through. Adjust seasoning to taste and serve with coriander.
Tamarind puree is from supermarkets. Palm sugar is from Asian food stores. Kaffir lime leaves and micro coriander are from selected grocers.