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Thai Massaman Chicken Curry

Fragrant Thai curry featuring homemade massaman paste, chicken strips, potatoes, and peanuts simmered in a coconut milk and tomato base.

ChickenMain CourseSpicyGluten FreeCurry
Estimated Nutrition
Calories
605.1
kcal / serving
2420.5 kcal total
Carbs
27.2g
per serving
108.6 g total
Fat
39.6g
per serving
158.4 g total
Protein
36.3g
per serving
145.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
ml
Palm Sugar
for paste
1.5
ml
Palm Sugar
CondimentsSauces
1
tsp
Shrimp Paste
2
ml
Fish Sauce
for paste
2
ml
Fish Sauce
to taste
2
ml
Soy Sauce
Fruits
1
piece
Lime
juice only
GrainsCereals
1
portion
Sticky Rice
steamed, to serve
Liquids
2
ml
Water
cold
250
ml
Chicken Stock
200
ml
Coconut Milk
Meat
500
g
Chicken Breast
cut into 1.5cm strips
NutsSeeds
6
piece
Cardamom
seeds only from 6 pods
1
tsp
Cumin Seeds
5
piece
Cloves
1.5
piece
Star Anise
1
tsp
White Peppercorns
whole
0.5
tsp
Cinnamon
ground
2
tsp
Chilli Flakes
dried
25
g
Peanuts
for paste
5
piece
Garlic
peeled and roughly chopped
5
piece
Lime Leaves
finely sliced
3.5
cm
Galangal
peeled and roughly chopped
2
stick
Lemongrass
outer leaves removed, core finely chopped
0.5
tsp
Nutmeg
grated or ground
6
piece
Lime Leaves
1
handful
Thai Basil
sweet Thai or normal basil
25
g
Peanuts
roasted, roughly chopped
OilsFats
2
ml
Groundnut Oil
2
ml
Vegetable Oil
Vegetables
2
piece
Red Onion
sliced
1
piece
Potato
peeled and cut into 1.5cm cubes
2
piece
Bird's-Eye Red Chilli
cut almost in half lengthways
2
piece
Tomato
skins removed, flesh roughly chopped
1
piece
Red Chilli
sliced diagonally

Method

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