Massaman Chicken Curry

Ingredients

• 500 g chicken thigh, cut into pieces
• 3 tbsp Massaman curry paste
• 400 ml coconut milk
• 2 potatoes, cut into chunks
• 1 onion
• 3 tbsp roasted peanuts
• fish sauce, palm sugar, tamarind juice
• cinnamon and cardamom

Method

• Simmer thick coconut cream with the curry paste over medium heat until fragrant and oil separates
• Add chicken and stir until fragrant and starting to cook
• Pour in the rest of the coconut milk and some water; add potato and onion
• Season with fish sauce, palm sugar and tamarind; add peanuts and simmer on low until chicken and potato are tender

How to Choose

Choose fresh pink chicken thigh with no smell; firm potatoes with no green sprouts; firm, unbruised onions.

Chef's Secret

Secret: toast the cinnamon and cardamom first for aroma; simmer low and slow so the chicken and potato soak up the curry; balance all three tastes with a touch more sweetness.

Fresh chicken thigh + Massaman paste + coconut milk + potato full set at Fresh Market Online.