The ingredients that give Massaman curry paste a distinctive taste include: dried red chilies, roasted shallots, roasted garlic, lemongrass, galanga, shrimp paste, roasted coriander seeds, roasted cloves, roasted cumin, roasted cadamom pods, and salt, which are all pounded together to make the paste. I am taking advantage of canned paste from Asian grocery store, and find Mae Sri brand deliver pretty satisfied outcome.
- 2 lbs. chicken (5 drumsticks in this recipe)
- 1 can (14 oz.) coconut milk
- 1 can (4 oz.) Massaman curry paste
- 1/4 cup water
- 1 Idaho potato, peeled and cut into big chunks
- 1 yellow onion, peeled and cut into big pieces
- 1/4 cup roasted (whole) peanut
- 2 dried Bay leaves
- 1 TBSP palm sugar
- 2 TBSP fish sauce
- 2 TBSP tamarind concentrate
- Fry Massaman curry paste in 1/2 cup coconut milk in a pot until fragrant, using medium heat and keep stirring until you see the red oil bubbling up.
- Add chicken pieces and fry until outside is sealed.
- Add the rest of coconut milk and water, then bring it to a boil. Then, lower the heat to medium and let it simmer for about 15-20 minutes.
- Add potato, onion, peanut, and bay leaves. Cover and simmer under medium heat for another 10-15 minutes, or until potato is soft.
- Add palm sugar, fish sauce, and tamarind concentrate. Simmer for another 5 minutes so that all the flavors blend. You can adjust the seasonings to your taste before turning the heat off.
Note: This is an updated version of my old post, which got buried under more and more of the new ones. Massaman Curry is such a staple dish that you could always find it in menus of most Thai restaurants. Many of Thai food fans I know often ask me for the recipe, so I thought I re-post it :)