Saucepan@saucepan · Shared this recipeFollowThai · dinnerThai Massaman CurryA warm, mellow Thai curry made with chicken, potatoes, coconut milk, and Massaman spices, served over jasmine rice.total45 minprep20 mincook25 minservings6Original recipe on feastingathome.comKeep this recipeAdd a copy of Thai Massaman Curry to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1.5 lb Yukon gold potatoes or other thin-skinned cut into 1 ½ -inch chunks., about 4 medium, red potatoes1 tsp coconut oil1 tsp coriander seeds1 tsp cumin seeds1 medium shallot, cut into thin slices2 tsp ginger, freshly grated0.5 tsp ground cinnamon0.5 tsp ground cardamom0.125 tsp ground cloves0.125 tsp nutmeg2 tbsp red curry paste, we used 4 tablespoons of Maesri brand for a medium spice, to heat preference2 can full-fat coconut milk, 27 ounces2 tbsp fish sauce1 tbsp light brown sugar1 tbsp tamarind puree or paste *see notes2 tbsp peanut butter, optional1.5 lb chicken- breast, can also use chicken thighs- *see notes, shrimp or crispy tofu, sliced into very thin stripsStepsClear checksTap an ingredient or step to check it off.1Step 1: Toss the chicken slices with about 1/2 teaspoon salt. Measure the spices, keeping the whole seeds separate from the ground spices.2Step 2: Start with cold water just covering the potatoes. Bring to a boil and simmer for 5-7 minutes cooked to al dente. Drain the water and set aside.3Step 3: Heat coconut oil in a large pot or Dutch oven over medium heat. Saute the coriander seeds and cumin seeds for 2 minutes, stirring. Add the shallots and fresh ginger, stir 1-2 minutes and add the ground cinnamon, cardamom, cloves, and nutmeg along with the curry paste.4Step 4: Simmer together for 10 minutes or until potatoes are fork-tender but not overly soft.5Step 5: Add fish sauce, sugar, tamarind paste, and whisk in peanut butter.6Step 6: Add the sliced chicken breast. Simmer for 5 minutes or until the chicken pieces are tender, cooked through and opaque.7Step 7: Adjust sweetness (sugar), fish sauce (or salt) and acid (tamarind paste) to taste. Find your perfect balance.8Step 8: Serve immediately with jasmine rice and toppings.getsaucepan.com/r/b56af607-9068-4fa4-a703-eabaea857fa9 · Original: https://www.feastingathome.com/massaman-curry/
