Authentic Thai Massaman Chicken Curry Recipe - Traditional Gaeng Massaman
Learn to make authentic Thai Massaman Chicken Curry with our traditional recipe. Master this mild, rich curry perfect for beginners to Thai cuisine. Professional techniques from Thai Vintage Whitchurch.
Chef's Note: This authentic Thai recipe comes from our professional kitchen at Thai Vintage Whitchurch. Follow the traditional techniques for the best results.
Massaman Curry is the perfect introduction to Thai cuisine - mild, rich, and incredibly satisfying. This Persian-influenced curry combines sweet and savory flavors in perfect harmony. While homemade Massaman curry paste creates the most authentic flavor, quality store-bought paste works well too. Remember to taste and adjust seasoning carefully, as commercial pastes often contain more salt for preservation.
Directions
In a wok or a pot on medium heat, add half cup of coconut milk and 2 Tbsp vegetable oil. Add curry paste and stir fry until the paste releases spices aroma while adding the rest of coconut milk.
Add chicken and toss until all pieces are covered with the curry paste.
Add stock or water; stir lightly and cover. Bring to a boil then reduce the heat to medium. Cook the chicken for about 10–15 minutes.
Add potato chunks and onion. Stir well and cover for about 10 minutes or until the potato is cooked.
Season with fish sauce. Start by adding 4 Tbsp and adjust the flavour if needed, once all the ingredients are added.
Add tamarind juice and palm sugar. Taste to see if you need that last tablespoon of fish sauce.
Add roasted peanuts and turn off the heat. Serve with more peanuts sprinkled on top.
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