Thai Chicken Massaman Curry Recipe
Welcome to a culinary journey that invites you to indulge in the rich and aromatic world of Thai cuisine. This Thai Chicken Massaman Curry is not just a meal; it’s a delightful experience that combines tender chicken, vibrant vegetables, and a symphony of spices, all enveloped in creamy coconut milk. Perfect for a cozy lunch or an impressive dinner, this recipe serves four and will surely become a favorite in your home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fennel seeds (Saunf) | 1/2 tablespoon |
| Coriander (Dhania) seeds | 1/2 tablespoon |
| Black peppercorns | 1/2 tablespoon |
| Cinnamon stick (Dalchini) | 1 inch |
| Cardamom pods/seeds (Elaichi) | 1 teaspoon |
| Dry red chilies | 6 |
| Onion | 1 |
| Ginger (chopped) | 1 inch |
| Garlic (chopped) | 6 cloves |
| Lemongrass (bottom half, chopped) | 1 |
| Chicken breasts (cut into 1/2 inch pieces) | 250 grams |
| Coconut milk | 1 cup |
| Palm sugar | 1 teaspoon |
| Tamarind paste | 1 tablespoon |
| Fish sauce | 1 tablespoon |
| Potato (cubed) | 1 |
| Carrot (cut into 1/2 inch pieces) | 1 |
| Sunflower oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 kcal |
| Protein | 20 g |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 600 mg |
Preparation Time
| Duration | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
Servings
| Servings | 4 |
Instructions
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Roasting the Spices: Start by heating a medium pan over medium heat. Add the fennel seeds, coriander seeds, black peppercorns, cinnamon stick, cardamom pods, and dry red chilies. Roast these dry spices for about one minute, or until they release a fragrant aroma. Once done, transfer them to a bowl and set aside to cool.
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Preparing the Aromatics: In the same pan, add the chopped onion, ginger, garlic, and lemongrass. Sauté these wet ingredients until they turn light brown in color, which should take around 5-7 minutes. Once golden, remove from heat and allow to cool slightly.
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Making the Curry Paste: Once the roasted spices and sautéed aromatics have cooled, place them in a mixer grinder. Grind them into a smooth paste, adding a little water if necessary to achieve the desired consistency.
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Cooking the Curry: Heat a wok over medium heat and add the sunflower oil. Once hot, add the freshly prepared massaman curry paste to the wok and stir for about one minute to release its flavors.
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Adding the Chicken and Vegetables: Next, add the cubed chicken breasts and the diced potato and carrot to the wok. Stir everything together, ensuring the chicken and vegetables are well-coated with the curry paste.
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Incorporating Coconut Milk: Pour in the thick coconut milk and mix well. Allow the mixture to come to a gentle boil. Once boiling, reduce the heat and let it simmer for approximately 30 minutes. This allows the chicken and vegetables to cook through and the flavors to meld beautifully.
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Final Seasoning: After simmering, stir in the fish sauce, tamarind paste, palm sugar, and salt. Adjust seasoning according to your taste preferences. Simmer for an additional 5 minutes to incorporate these flavors.
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Serving Suggestions: Serve your Thai Chicken Massaman Curry hot, accompanied by perfectly steamed Thai Jasmine Sticky Rice and a side of Thai Stir Fried Green Beans for a delightful and complete meal.
Culinary Tips
- For an extra crunch, consider adding roasted peanuts just before serving.
- Adjust the level of heat by varying the number of dry red chilies based on your spice preference.
- This curry can also be made with beef or tofu for a different protein option.
Embrace the flavors of Thailand with this comforting and delectable dish that warms the heart and delights the palate. Enjoy your culinary adventure!
