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Authentic Thai Massaman Chicken Curry Recipe
This authentic Thai massaman chicken curry recipe, or gaeng massaman gai, is easy to make with homemade curry paste or store-bought. Serve with jasmine rice.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4 people
Calories: 800 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 600 g chicken legs scored
- 600 g potatoes cut into bite-sized pieces
- 1 whole onion sliced
- 700 ml coconut milk
- 50 g massaman curry paste
- 65 g palm sugar
- 60 ml tamarind paste
- 15 g salt
- 100 ml water optional, to thin the sauce
- 1 handful roasted peanuts
Instructions
- Make medium-deep cuts in the chicken legs to ensure they cook evenly. Chop the potatoes into bite-sized pieces and finely slice the onions.
- In a pot or large non-stick pan over medium heat, pour in half the coconut milk. Bring it to a gentle boil and stir frequently to prevent it from burning. Cook until the oil starts to separate from the milk.
- Mix in the massaman curry paste thoroughly until it's well combined with the coconut milk.
- Add the chicken legs to the pot. Brown each side until golden, about 3 minutes, ensuring they're fully coated in the curry paste.
- Pour in the remaining coconut milk, bring it back to a boil, then add the palm sugar, tamarind paste, and salt. Stir well.
- Reduce the heat and let the curry gently simmer for about 30 minutes, or until the chicken is tender. If the sauce becomes too thick, add up to 100 ml (3.4 fl oz) of water to adjust the consistency.
- Add the diced potatoes and onions to the curry. Continue simmering for another 10 minutes, checking the potatoes for softness with a fork.
- Sprinkle roasted peanuts over the curry and stir. Serve warm with rice and enjoy!
Cup of Yum
Notes
- Use the nutrition card in this recipe as a guideline.
- Massaman curry paste - Use my recipe for massaman curry paste or opt for store-bought like Mae Ploy or Maesri.
- You can switch up the protein with other meats, seafood, or tofu. Don't forget to adjust the cooking time accordingly.
- Feel free to add chilies for a spicy curry.
Nutrition Information
Calories
800kcal
(40%)
Carbohydrates
53g
(18%)
Protein
43g
(86%)
Fat
48.6g
(75%)
Saturated Fat
33.2g
(166%)
Polyunsaturated Fat
32g
Monounsaturated Fat
68g
Cholesterol
127mg
(42%)
Sodium
1813mg
(76%)
Potassium
1150mg
(33%)
Fiber
5g
(20%)
Sugar
19g
(38%)
Vitamin A
8IU
(0%)
Vitamin C
34mg
(38%)
Calcium
69mg
(7%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 800
% Daily Value*
| Calories | 800kcal | 40% |
| Carbohydrates | 53g | 18% |
| Protein | 43g | 86% |
| Fat | 48.6g | 75% |
| Saturated Fat | 33.2g | 166% |
| Polyunsaturated Fat | 32g | 188% |
| Monounsaturated Fat | 68g | 340% |
| Cholesterol | 127mg | 42% |
| Sodium | 1813mg | 76% |
| Potassium | 1150mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 34mg | 38% |
| Calcium | 69mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.