Thai Massaman Curry

A not so well known curry here but very popular in Thailand. Anyone who loves potatoes and a bit of heat will love this curry. Thanks to Ms Leng from the Smile Koh Mak Cooking School who introduced me to cooking authentic Thai dishes.

Thai Massaman Curry

Ingredients for 4 servings:


Heat a wok or deep heavy base pan to pretty high heat.
Add the vegetable oil, the bay leaves and the Massaman Curry paste. Start with a tablespoon. You can add more to your taste later. Stir for 2 minutes
Add chicken, potatoes and onions and fry for 3 minutes. Keep stirring.
Reduce the heat to medium.
Add the coconut cream (from the top of the can) and half of the crushed peanuts and cook for another 3 minutes.
Pour in the coconut milk and the water, mix well and cook until the potatoes are soft.
If you want it spicier, carefully add more Thai Massaman Curry paste.
Season with palm sugar (brown sugar), fish sauce and tamarind sauce (optional)

Serve with steamed rice.
Spread remaining roasted peanuts, coriander and chili slices on top.


* You can order my homemade Authentic Thai Green Curry Paste via email or telephone. One jar will spice 3 (hot) to 6 (mild) Massaman Curries.