Description
Thai Massaman Curry Chicken
Ingredients:
- 2 cups Aroy-d (500 ml) coconut milk, divided
- 5 to 6 tablespoons (75 to 90 ml) Cock brand massaman curry paste
- 3 tablespoons (36 g) finely chopped Royal Orient palm sugar
- 2 to 3 tablespoons (30 to 45 ml) Cock brand tamarind paste
- 2 to 3 tablespoons (30 to 45 ml) Tiparos fish sauce
- 2 pounds (1 kg) chicken thighs and/or drumsticks, bone-in, skin-on
- 10.5 ounces (300 g) potatoes cut in 1-inch (2.5 cm ) chunks
- ½ large yellow onion, cut in ½-inch (1.2 cm) strips
- ¼ cup (35 g) unsalted roasted peanuts
- Cooked Aroy-d or Royal Umbrella Jasmine rice, for serving
Instructions
Place ½ cup (125 ml ) coconut milk in a large 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, about 5 minutes (the oil may not separate depending on the coconut milk you’re using; this is okay ). If the paste sticks to the bottom of the pot, deglaze with a bit of coconut milk.
Add the remaining coconut milk and stir to mix, scraping the bottom to make sure no curry paste is stuck. Add the palm sugar, 2 tablespoons (30 ml ) tamarind paste, and 1 tablespoon (15 ml ) fish sauce. Stir to mix well, then taste the sauce and add more fish sauce as needed. You will need to adjust the seasoning again after it’s done, but it’s important that the chicken is cooking in a well-seasoned sauce.
Add the chicken to the sauce 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 peanuts; if there is not enough liquid to keep the potatoes and onions barely submerged, top it up with more coconut milk or water (using coconut milk will make a richer curry ). Cook the potatoes over medium heat for 10-15 minutes, until they are fully cooked.
Taste and adjust the seasoning with more fish sauce or tamarind paste as needed. Serve with jasmine rice.
Beef Massaman Curry Recipe
Ingredients
- 2 lb bone-in beef short ribs
- 2 ½ cup Aroy-d coconut milk
- 5-6 tbsp Cock Brand Massaman Curry paste
- Water, as needed
- 2–3 Tbsp Tiparos fish sauce
- 3 Tbsp Royal Orient palm sugar, chopped
- 2 Tbsp Cock Brand tamarind paste
- 1 large white-flesh sweet potato, cut into big chunks
- 1/2 a large onion, cut into 1/2-inch strips
- ¼ cup roasted peanuts
- Cooked Aroy-d or Royal Umbrella Jasmine rice for serving
Instructions
- Cut the beef off the bones and, if necessary, cut them down into large cubes.
- In a heavy bottomed pot, add just enough oil to coat the bottom and heat over medium high heat until very hot. Without crowding the pot, sear the beef in the oil until well browned on 2 sides (or you can sear it on 3-4 sides if you have the patience). Do this in as many batches as necessary.
- Once all the beef is seared, add it all back into the pot, along with the bones you removed.
- Add 1/2 cup of coconut milk and just enough water to keep everything submerged. Add 1 Tbsp of the curry paste, 1 Tbsp fish sauce, and simmer gently for 2 – 2 1/2 hours or until the beef is fork tender. Set it aside.
- In another heavy bottomed pot (this will be your curry pot), add about 3/4 cup of the remaining coconut milk and bring to a boil. Let it boil until reduced by about half, and the coconut milk looks significantly thicker.
- Add the remaining curry paste and saute it in the coconut milk over medium-low heat, stirring constantly, until the coconut oil separates from the paste (it will start to sizzle around the edges of the paste). If the paste sticks to the pot before it is ready, you can deglaze with a splash of the remaining coconut milk as needed.
- Once the paste is ready, add the remaining coconut milk and stir to dissolve the paste. Add 1 Tbsp of the fish sauce, palm sugar and tamarind.
- Using tongs, remove the beef from the braising liquid and add it to the curry pot, saving the cooking liquid. (Do not add the bones back in unless there’s still meat on it that you want to eat.) Then add the onion, potato and peanuts to the curry.
- Skim off the fat and scum from the beef cooking liquid, then add just enough of the liquid to the curry to keep everything submerged.
- Bring the curry to a simmer the let it cook gently for another 10-15 minutes until the sweet potatoes are fork tender.
- TASTE and adjust final seasoning with more fish sauce, sugar or tamarind as needed. This is very important because everyone will end up with a different amount of salt at this point depending on the saltiness of your curry paste and also how much cooking liquid you end up adding. So, TASTE.
- Serve with jasmine rice. Enjoy!
Ingredients: dried red chili 20%, garlic, shallot, salt, lime grass, cumin, coriander seeds, galangal.
| Per | 100g |
| Energy | 478kJ
115kcal |
| Fats | 4.6g |
| of which saturated | 1.6g |
| trans fat |
