Thai Masaman Chicken (" Gaeng Masaman Gai") Recipe

Name: Thai Masaman Chicken (" Gaeng Masaman Gai")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken, cut into bite sized pieces (pork, tofu or beef can be substituted); 3 cups coconut milk; 2 tablespoons roasted peanuts (unsalted); 5 white pearl onions, peeled and left whole; 3 medium yukon gold potatoes, peeled and parboiled; 3 bay leaves; 5 cardamom seeds; 1 inch piece roasted cinnamon stick; 2 tablespoons palm sugar; 1 tablespoon tamarind paste, mixed with; 2 1/2 tablespoons water; 3 tablespoons lime juice; 2 -3 tablespoons masaman curry paste (*see Massamun Curry Paste); 1 -3 teaspoon crushed garlic; 1 teaspoon fish sauce; thai jasmine rice, cooked; Ajad; 4 tablespoons rice vinegar; 1 teaspoon sugar; 2 -3 tablespoons cucumbers, sliced; 1 shallot, minced; 1 -2 Thai red chili pepper, thinly sliced

Servings: persons

1 lb chicken, cut into bite sized pieces (pork, tofu or beef can be substituted)
3 cups coconut milk
2 tablespoons roasted peanuts (unsalted)
5 white pearl onions, peeled and left whole
3 medium yukon gold potatoes, peeled and parboiled
3 bay leaves
5 cardamom seeds
1 inch piece roasted cinnamon stick
2 tablespoons palm sugar
1 tablespoon tamarind paste, mixed with
2 1/2 tablespoons water
3 tablespoons lime juice
2 -3 tablespoons masaman curry paste (*see Massamun Curry Paste)
1 -3 teaspoon crushed garlic
1 teaspoon fish sauce
thai jasmine rice, cooked
Ajad
4 tablespoons rice vinegar
1 teaspoon sugar
2 -3 tablespoons cucumbers, sliced
1 shallot, minced
1 -2 Thai red chili pepper, thinly sliced

1
["*Masaman curry paste is also available in Asian markets.", "Peel potatoes, parboil in a cooking pot for 10-15 minutes, then cut in 1 to 2-inch chunks.", "Allow the coconut milk to separate and you will have about two cups of thick ""cream"" and one cup of thin ""milk"".", "In a small saucepan bring the coconut milk to a simmer and add the meat of your choice or tofu.", "NOTE: If you are using beef you will need another two cups of coconut milk. Simmer the meat until it begins to become tender because beef takes longer, hence the additional milk.", "Put the coconut cream in a wok and bring to almost a boil, add the massaman paste and ""stir fry"" until the flavor is maximized. Add the remaining cream and curry paste to the meat.", "Add the peanuts. Taste and adjust the flavor until it is a good balance of sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).", "Add the remaining ingredients and cook until heated through.", "Serve with jasmine rice and ajad condiment.", "To prepare the ajad, combine the ingredients in a non-reactive bowl. Leave to stand overnight or prepare several hours in advance."]

593

kcal

Calories

Fat

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 22 ingredients. The key ingredients include: 1 lb chicken, cut into bite sized pieces (pork, tofu or beef can be substituted), 3 cups coconut milk, 2 tablespoons roasted peanuts (unsalted), 5 white pearl onions, peeled and left whole, and more.

Yes, Thai Masaman Chicken (" Gaeng Masaman Gai") 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.

Thai Masaman Chicken (" Gaeng Masaman Gai")

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