Chicken Massaman Curry (Kaeng Matsaman Kai) Recipe

Name: Chicken Massaman Curry (Kaeng Matsaman Kai) Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 (13-ounce) can of full-fat coconut milk; 1/4 cup prepared Massaman curry paste (see note); 8 medium-sized chicken drumsticks (about 3 pounds); 1 pound of waxy potatoes (such as red potatoes or yukon gold), peeled and cut into 2-inch chunks; 8 large shallots, peeled or 2 medium yellow onions, peeled and quartered; 3 tablespoons finely-chopped palm sugar or 2 tablespoons brown sugar; 3 tablespoons fish sauce, or to taste; 2 tablespoons prepared tamarind pulp; 3 cinnamon sticks (optional); 4 pieces of star anise (optional); 1/3 cups dry roasted peanuts (optional)

For maximum flavor, it is best to use bone-in pieces of chicken in this curry. The dried spices are optional, but recommended.

Note: Massaman has several spelling variants. Look for anything resembling "massaman" or "masman" on the labels of commercial curry paste.

My Thai: Chicken Massaman Curry (Kaeng Matsaman Kai)

Chicken Massaman Curry (Kaeng Matsaman Kai) Recipe

Prep 5 mins

Cook 35 mins

Active 15 mins

Cooling Time 5 mins

Total 45 mins

Serves 4 servings

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1 (13-ounce) can full-fat coconut milk
1/4 cup prepared Massaman curry paste (see note)
8 medium-sized chicken drumsticks (about 3 pounds)
1 pound waxy potatoes (such as red potatoes or Yukon Gold), peeled and cut into 2-inch chunks
8 large shallots, peeled or 2 medium yellow onions, peeled and quartered
3 tablespoons finely-chopped palm sugar or 2 tablespoons brown sugar
3 tablespoons fish sauce, or to taste
2 tablespoons prepared tamarind pulp
3 cinnamon sticks (optional)
4 pieces star anise (optional)
1/3 cup dry roasted peanuts (optional)

Spoon out about 3/4 cup of the creamy part of the coconut milk that rises to the top of the can and put that in a large heavy-bottomed pot along with the curry paste. Fry the mixture over medium-high heat until the coconut milk starts to turn oily.
Add the chicken drumsticks to the pot along with the remaining coconut milk, sugar, fish sauce, tamarind pulp, and just enough water to barely cover the chicken.
Bring the mixture to a boil over medium-high heat; immediately reduce the heat to medium to achieve a simmer. Let the chicken stew, covered, for 10 minutes.
Add the potatoes, shallots, and dried spices (if used) to the pot. Add more water, if necessary to make sure all ingredients are submerged. Adjust the heat to maintain a simmer. Continue to cook, covered, until the chicken, potatoes, and shallots are tender, 15 to 20 minutes.
Stir in the peanuts (if used). Remove the curry from heat and let it cool down a bit before serving with steamed jasmine rice.

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My Thai: Chicken Massaman Curry (Kaeng Matsaman Kai)

Nutrition Facts (per serving)
732	Calories
37g	Fat
49g	Carbs
52g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	732
% Daily Value*
Total Fat 37g	48%
Saturated Fat 22g	112%
Cholesterol 237mg	79%
Sodium 1328mg	58%
Total Carbohydrate 49g	18%
Dietary Fiber 4g	14%
Total Sugars 17g
Protein 52g
Vitamin C 18mg	89%
Calcium 87mg	7%
Iron 7mg	38%
Potassium 1542mg	33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.