Thai Massaman Curry with Chicken Thighs
Ingredients
2 pounds (1 kg) chicken thighs, bone-in, skin-on
2 cups (500 ml) coconut milk, divided
5 to 6 tablespoons (75 to 90 ml) Quick Massaman Curry Paste (recipe below) or store bought
3 tablespoons (36 g) finely chopped palm sugar or light brown sugar, packed
2 to 3 tablespoons (30 to 45 ml) tamarind paste, store-bought or homemade
2 to 3 tablespoons (30 to 45 ml) fish sauce
10.5 ounces (300 g) waxy or all-purpose potatoes, such as Yukon Gold, cut in 1-inch (2.5 cm ) chunks
½ large yellow or white onion, cut in ½-inch (1.2 cm) strips
¼ cup (35 g) unsalted roasted peanuts
Jasmine rice, for serving
Homemade Massaman Paste Ingredients
5 pc whole cloves
3 pods green or white cardamom
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) ground cinnamon
⅛ tsp ground nutmeg
4-5 tablespoons (60-75 ml) red curry paste, store bought (see note 1)
1-2 tsp (5-10 ml) fermented shrimp paste (optional but recommended, see note 2)
Directions for Homemade Massaman Paste
In a small skillet, add the cumin seeds and toast over medium high heat, stirring constantly, until they are aromatic and darken slightly.
Remove from the pan and set aside.
To the same skillet, add the coriander seeds, cloves and cardamom pods
Toast over medium high heat, stirring constantly, until the coriander seeds darken slightly and are aromatic.
Remove from the pan.
Transfer all the toasted spices into a mortar and pestle or coffee/spice grinder along with the cinnamon and nutmeg. Grind into a fine powder.
Directions
If using a mortar and pestle, add the red curry paste and shrimp paste and pound to mix.
If using a coffee grinder, transfer into a small mixing bowl, then add the red curry paste and shrimp paste and stir to mix.
The curry paste can be frozen if not using right away.
(Optional step: brown the chicken (or skip this step).
Heat a heavy-bottomed pot over medium high heat and then add a small amount of oil, just enough to grease the bottom.
Add the chicken, skin side down, in 1 layer without over-crowding, and let it sear without moving for 3-4 minutes until well browned.
Remove and repeat with the remaining chicken. Watch the heat so the browned bits stuck to the bottom does not burn.
Pour off the excess oil and rendered chicken fat (you can keep it to cook other things) and return the pot to the stove.
Add about ½ cup (125 ml ) coconut milk to the heavy-bottomed pot and bring to a boil over medium heat.
Add the curry paste and stir to mix well, and let the mixture thicken, stirring frequently, until the mixture is very thick and the coconut oil separates from the paste, 4-5 minutes
The oil may not separate depending on the coconut milk you’re using; if this is the case just move on.
If the paste sticks to the bottom of the pot, deglaze with a bit of coconut milk and lower the heat a bit.
Add the remaining coconut milk and stir to mix, scraping the bottom to make sure no curry paste is stuck.
Add the palm sugar, about half of the tamarind paste, and half of the fish sauce. Stir to mix well.
Add the chicken to the sauce, along with any juices collected in the bowl, and simmer gently over low heat, partially covered, for 35 minutes.
(Time to make your rice now if you haven't done so!)
Add the potatoes, onions, and half of the peanuts; if there is not enough liquid to keep the potatoes and almost fully submerged, top it up with water
You can also top it up with coconut milk if you've got some already open).
Cook the potatoes over medium heat until a fork pierces through with no resistance, 10-15 minutes depending on the size.
Taste and adjust the seasoning with more fish sauce or tamarind paste as needed.
The tamarind is added to cut the richness of the curry, but it should not make the curry taste sour.
If the curry feels like it needs a zing add more tamarind
Garnish with the res of the peanuts and serve with jasmine rice
Source: https://hot-thai-kitchen.com/massaman-curry/#recipe
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