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Massaman* – Recipe Of The Month

Chicken Massaman Curry

serves 4


  • 480g chicken fillets, sliced (2cm wide)
  • 3dsp fish sauce
  • 800ml coconut milk
  • 1dsp palm sugar
  • 1.5 heaped dsp massaman curry paste
  • 2dsp tamarind juice
  • 1dsp sunflower oil 300g par-boiled potatoes, diced(1in)
  • 4 kaffir lime leaves, torn
  • 150g onion, diced
  • 2 cinnamon sticks
  • 6dsp unsalted peanuts, crushed
  • 4 star anise
  • 25g crispy shallots
  • 1dsp unsalted peanuts, crushed

How to cook:

  • Par-boil the potatoes
  • Bring the wok to a medium heat, add in oil and massaman curry paste
  • stir for 2 mins or until it begins to cook.
  • Add the coconut milk, bring it to the boil, let it boil for 2 minutes, add the cinnamon stick, star anise and kaffir lime leaves.
  • Season with fish sauce, tamarind juice, and palm sugar, and then add crushed peanuts.
  • Stir until the sauce thickens, 2 mins.
  • Now add the sliced chicken, potatoes, and onion and cook for approx. 4 minutes. Test to see if the chicken is cooked through.
  • Remove the cinnamon and star anise.

To Serve: Sprinkle with crispy shallots, a little crushed peanuts and serve with Thai Jasmine rice.

Tip:  To make a spicier curry, increase the amount of curry paste and add some fresh chilli before serving

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