Chicken Massaman Curry
A mild and slightly sweet curry originating from South Thailand. Delicious served with sticky Tilda Fragrant Jasmine rice.
- 16 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda Fragrant Jasmine rice
- 1/2 red chilli (de-seeded and cut into very thin matchsticks)
- 1 spring onion, trimmed, halved and thinly shredded
- 25g unsalted peanuts
- 200ml reduced fat coconut milk
- 100ml hot chicken stock
- 1 cinnamon stick
- 50g Massaman Thai curry paste
- 250g skinless, boneless chicken thighs cut into chunks
- 150g baby potatoes, halved
- Small handful of fresh coriander, roughly chopped (there is lots of flavour in the stalk as well!)
- Finely grated zest and juice of 1/2 lime
- Salt, and freshly ground black pepper
- Lime wedges to garnish
How to make Chicken Massaman Curry
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Place the chilli and spring onion into a bowl of ice cold water and set aside while cooking the curry.
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Dry fry the peanuts in a small pan for 1-2 minutes until toasted. Set aside.
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Place coconut milk, chicken stock, cinnamon stick and curry paste into a large saucepan and bring to the boil.
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Stir in the chicken and potatoes , cover and cook over a low heat for 20 minutes or until the chicken and potatoes are tender and cooked through.
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Discard the cinnamon stick. Stir in half the coriander, lime zest and juice and season to taste.
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Cook the rice according to pack instructions then arrange into individual serving dishes.
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Spoon over the Massaman curry. Scatter over the peanuts and remaining coriander. Drain the spring onions and scatter over the curry to serve.
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Serve with lime wedges to be squeezed over to taste.
What is massaman curry?
Massaman curry is mild and slightly sweet with fragrant undertones. It is traditionally served alongside steamed Jasmine rice and typical curry accompaniments such as naan bread, roasted vegetables, and cucumber salad.
This fusion dish combines ingredients from across the world to create a rich, flavourful massaman curry paste. Peanuts, coconut, and cinnamon seamlessly blend to create a sweet, nutty, and distinguished taste.
Where does massaman curry come from?
Originating from South Thailand, massaman curry has become a family favourite in the western world.
A blend of Thai and Indian style curries, massaman includes red curry paste with Thai influences as well as dry spices from Indian origin.
Ranked the number one dish in the world’s 50 best food list by CNN Travel, this Thai delicacy is a meal adored by many
Is massaman curry hot?
Massaman curry is mild in heat and loaded with Indian-style spices such as cinnamon. Lemon zest and juice in addition to lime garnish combat extreme spice offering a milder taste to a vibrant dish.
Despite not being recognised as a spicy curry, it is easy to adjust the spice levels in a massaman curry if you prefer an intense, picante taste.
How to make massaman curry paste?
Chilli, lemongrass, coriander, shallots, garlic, and shrimp paste are the main ingredients that combine to create the distinctive taste of Thai massaman curry paste. The inclusion of cumin, cinnamon, Thai cardamom, coconut milk, and nutmeg offers warmth and familiarity to a unique dish.
Blend the ingredients using a blender or food processor until they form to make a thick paste. Store your curry paste in an air-tight jar or container until you are ready to use.
Where to buy massaman curry paste?
Alternatively, you can purchase pre-made massaman curry paste from most major retailers. Shop-bought massaman curry paste does not compromise taste or flavour and serves as a great alternative to homemade curry paste.
Add your massaman curry paste as instructed by the recipe for a sweet-scented curry served alongside sticky Tilda fragrant Jasmine rice.
