Massaman Chicken Curry
This dark red orange curry is made with our homemade Prik Kaeng Matsaman curry paste, giving it the delicious flavor of toasted spices, cinnamon, nutmeg, and cloves in a coconut cream gravy. Big chunky pieces of potato surround whole chicken legs that are oven broiled, then slowly cooked in the massaman style sauce. Massaman curry is made with mild red chilies, so it's not considered too spicy for most people. Here we serve it as a one dish meal with fluffy Thai Jasmine rice, but it can also be plated on a large platter to be served at the table with other foods.
Yield: 4 servings
Prep time: 15 Minutes
Cooking time: 1 Hour
Ready in: 1 Hour, 15 Minutes
- 4 whole Chicken Legs
- 2 - 3 Potato
(peeled, cut into chunky pieces)
- 1 Brown or Yellow Onion
- 1/4 cup raw Peanuts
- 2 cups Coconut Milk
- 1 - 2 Thai Long Chili
(mild red chilies)
- 1 - 2 sticks Cinnamon
- 3 - 4 Kaffir Lime leaves
- 1 - 2 Bay leaf
- 1/2 cup Coconut Sugar
- 2 teaspoons Tamarind Paste
- 1 Tablespoon Orange juice
- 1 Tablespoon Lime juice
- 1 - 2 teaspoons Light Soy Sauce
- 1 - 2 teaspoons Fish Sauce
- 2 Tablespoons Massaman Curry Paste
1) Marinate the chicken legs in soy sauce for 15 minutes.
2) Broil the chicken in a hot oven until lightly browned.
3) Cook the curry paste in half the coconut milk until bubbly, then add the other half and stir it in well. Lay the chicken, onion, potato, peanuts, cinnamon, and bay leaf in the curry.
4) Top the pan with water, cover, and cook for about 30 - 45 minutes or until the potatoes are softened and the chicken is cooked.
5) Season the curry to your taste with sugar, orange juice, lime juice, tamarind paste, and fish sauce.
6) Add the red peppers, turn off the heat, and allow to cool 15 minutes before serving.
7) Serve with steamed rice.
For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=118