Chicken Massaman Curry with Wheat Beer and Crispy Shallots
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
50 mins
-
Total Time
1 hr 5 mins
-
Servings
8
-
Course
Main Course, Lunch, Others
-
Cuisine
Asian
Chicken Massaman Curry with Wheat Beer and Crispy Shallots
Description
To prepare this curry, red onions are cooked in oil until softened and lightly browned before massaman curry paste is added and cooked to release spices. The addition of Belgian-style wheat beer introduces subtle maltiness as it reduces. Coconut milk, chicken stock, fish sauce, palm sugar, star anise, and cinnamon are combined with the marinated chicken chunks and red potato pieces, then simmered until the chicken is tender and the potatoes cooked through.
Freshly fried shallots rejoin the pot near the end to maintain crispness. A final seasoning with lime juice and peanuts balances the rich sauce with acidity and crunch. The garnish of chopped cilantro adds freshness.
This curry is notable for the wheat beer addition adding depth and complexity and the use of crispy shallots contributing texture contrast. It is simmered carefully to cook the chicken without falling apart and to allow the spices and flavors to meld into a cohesive mild curry.
Ingredients
- 1 tablespoon vegetable oil 15ml
- 2 red onion about 3/4 lb., cut pole to pole into 8 wedges each, medium
- 8 ounces massaman curry paste 300g (about 1/2 cup
- 1 bottle 12 ounces Belgian-style wheat beer
- 1 coconut milk unsweetened, 14 ounce can
- 3/4 cup chicken stock 175ml low sodium
- 3 tablespoons fish sauce 45ml
- 2 1/2 tablespoons palm sugar 30g or light brown sugar
- 2 star anise pods
- 1 cinnamon stick
- 8 -10 chicken thigh cut into large chunks (about 3 lb., 1.5kg, boneless skinless
- 1.5 lb. red potato cut into large chunks, or Yukon Gold potato
- 1/2 cup peanuts 75g roasted unsalted
- 3 tablespoons lime juice 45ml fresh (about 2 limes), more lime for garnish
- 1 cup cilantro lightly packed leaves and tender stems, for garnish
Instructions
- Heat oil in a Dutch oven or large heavy pot over medium-high heat until shimmering. Add onions and cook, turning once until soft and golden brown in spots but not fully cooked, 5–8 minutes; transfer to plate.
- Add curry paste to pot and cook, while stirring, for 2 minutes. Stir in beer and bring to a boil, reduce heat, and simmer until reduced by half, about 5 minutes. Add coconut milk, stock, fish sauce, sugar, star anise, cinnamon. chicken and potatoes. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Add onions back in and continue simmering with the cover off, until potatoes are tender and chicken is cooked through but not falling apart, 15 to 20 minutes. Turn off heat and remove star anise and cinnamon stick. Spoon off any excess fat on the surface, if needed. Stir in peanuts and lime juice, and season to taste with salt, if needed.
User Reviews
Overall Rating
5
You'll Also Love
