Chicken Massaman Curry (Kaeng Matsaman Kai) Recipe Recipe

Name: Chicken Massaman Curry (Kaeng Matsaman Kai) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13-ounce) can of full-fat coconut milk; 1/4 cup prepared Massaman curry paste (see note); 8 medium-sized chicken drumsticks (about 3 pounds); 1 pound of waxy potatoes (such as red potatoes or yukon gold), peeled and cut into 2-inch chunks; 8 large shallots, peeled or 2 medium yellow onions, peeled and quartered; 3 tablespoons finely-chopped palm sugar or 2 tablespoons brown sugar; 3 tablespoons fish sauce, or to taste; 2 tablespoons; 3 cinnamon sticks (optional); 4 pieces of star anise (optional); 1/3 cups dry roasted peanuts (optional)

Servings: persons

1 (13-ounce) can of full-fat coconut milk
1/4 cup prepared Massaman curry paste (see note)
8 medium-sized chicken drumsticks (about 3 pounds)
1 pound of waxy potatoes (such as red potatoes or yukon gold), peeled and cut into 2-inch chunks
8 large shallots, peeled or 2 medium yellow onions, peeled and quartered
3 tablespoons finely-chopped palm sugar or 2 tablespoons brown sugar
3 tablespoons fish sauce, or to taste
2 tablespoons
3 cinnamon sticks (optional)
4 pieces of star anise (optional)
1/3 cups dry roasted peanuts (optional)

1
Spoon out about 3/4 cup of the creamy part of the coconut milk that rises to the top of the can and put that in a large heavy-bottomed pot along with the curry paste. Fry the mixture over medium-high heat until the coconut milk starts to turn oily.
2
Add the chicken drumsticks to the pot along with the remaining coconut milk, sugar, fish sauce, tamarind pulp, and just enough water to barely cover the chicken.
3
Bring the mixture to a boil over medium-high heat; immediately reduce the heat to medium to achieve a simmer. Let the chicken stew, covered, for 10 minutes.
4
Add the potatoes, shallots, and dried spices (if used) to the pot. Add more water, if necessary to make sure all ingredients are submerged. Adjust the heat to maintain a simmer. Continue to cook, covered, until the chicken, potatoes, and shallots are tender, 15 to 20 minutes.
5
Stir in the peanuts (if used). Remove the curry from heat and let it cool down a bit before serving with steamed jasmine rice.

809

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (13-ounce) can of full-fat coconut milk, 1/4 cup prepared Massaman curry paste (see note), 8 medium-sized chicken drumsticks (about 3 pounds), 1 pound of waxy potatoes (such as red potatoes or yukon gold), peeled and cut into 2-inch chunks, and more.

Yes, Chicken Massaman Curry (Kaeng Matsaman Kai) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Massaman Curry (Kaeng Matsaman Kai) Recipe

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