Massaman Curry

Instructions

1. 1

   Open the cans of Coconut Milk without shaking them. Scoop the thick coconut cream from the top of both cans into a Pot — you should get about ¾ cup of cream. Set the remaining Coconut Milk liquid aside.

2. 2

   Heat the coconut cream over medium heat, stirring occasionally, for 3–4 minutes until it begins to sizzle and the oil starts to separate from the cream. This step is key — it blooms the paste and adds depth.

3. 3

   Add the Massaman Curry Paste, Cardamom Pods, Cinnamon Stick, and Bay Leaves. Stir and fry in the coconut cream for 2–3 minutes until very fragrant.

4. 4

   Add the Chicken Thighs and stir to coat them in the paste. Cook for 3–4 minutes, stirring occasionally, until the chicken is lightly sealed on the outside (it doesn't need to be fully cooked through yet).

5. 5

   Pour in the reserved Coconut Milk liquid and the Chicken Broth. Add the Yellow Onion wedges and Yukon Gold Potatoes chunks. Stir everything together.

6. 6

   Add the Fish Sauce, Coconut Sugar, and Tamarind Paste. Stir well to combine. Bring the curry to a gentle boil, then reduce the heat to low.

7. 7

   Cover and simmer on low heat for 25–30 minutes, stirring every 10 minutes, until the Yukon Gold Potatoes are fork-tender and the Chicken Thighs is fully cooked through.

8. 8

   Stir in the Peanuts. Taste the curry and adjust seasoning: add more Fish Sauce for saltiness, more sugar for sweetness, or more Tamarind Paste for tang. Remove the Cinnamon Stick, Bay Leaves, and Cardamom Pods.

9. 9

   Serve over Jasmine Rice. Garnish with fresh Cilantro, a scattering of chopped Peanuts, and a Lime wedge on the side.

Master the techniques

Free step-by-step guides with exact times and temperatures.