Chicken Massaman Curry Kaeng Matsaman Kai Recipes
CHICKEN MASSAMAN CURRY (KAENG MATSAMAN KAI) RECIPE
[Photograph: Leela Punyaratabandhu] 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...
Provided by Leela Punyaratabandhu
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- 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. This Recipe Appears In My Thai: Chicken Massaman Curry (Kaeng Matsaman Kai)
Nutrition Facts : Calories 802 kcal, Carbohydrate 52 g, Cholesterol 237 mg, Fiber 5 g, Protein 55 g, SaturatedFat 23 g, Sodium 1328 mg, Sugar 18 g, Fat 43 g, ServingSize serves 4, UnsaturatedFat 0 g
CHICKEN MASSAMAN CURRY
This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
Provided by pct2
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
- Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Nutrition Facts : Calories 689.6 calories, Carbohydrate 47.3 g, Cholesterol 73.3 mg, Fat 41.2 g, Fiber 5.5 g, Protein 38.1 g, SaturatedFat 22.4 g, Sodium 1220.7 mg, Sugar 14.2 g
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- Pour the coconut milk in a pot large enough to fit all the ingredients and place over medium heat. Bring the coconut milk to a boil while stirring often.
- When the coconut milk is just starting to boil, mix in the Massaman curry paste. Simmer and mix until the paste is completely dissolved - this takes a few minutes.
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