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Chicken Massaman Curry with Wheat Beer and Crispy Shallots
5 from 21 votes

Chicken Massaman Curry with Wheat Beer and Crispy Shallots

This Chicken Massaman Curry infuses boneless chicken thighs and red potatoes with a rich massaman curry paste slowly simmered with wheat beer, coconut milk, chicken stock, and aromatics including star anise and cinnamon. Crispy fried shallots, roasted peanuts, fresh lime juice, and cilantro add contrasting textures and brightness to the deep, mellow curry sauce.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 8
Course: Main Course, Lunch, Others
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.