Entrée: Thailand – แกงมัสมั่นไก่ ▶ Kaeng Matsaman Kai (Massaman Chicken Curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

1 1 / 2 lb (700 g) boneless skinless chicken thighs, cut into pieces
3 tbsp Massaman curry paste
1 can (13.5 fl oz / 400 ml) coconut milk
1 / 2 cup (120 ml) coconut cream
3 medium potatoes, chunked
1 / 2 cup (60 g) roasted peanuts
2 tbsp tamarind paste
2 tbsp palm sugar
3 tbsp fish sauce
4 green cardamom pods, lightly crushed
2 small cinnamon sticks
1 tbsp vegetable oil
1 cup (240 ml) chicken stock or water
Fried shallots and chopped cilantro to serve (optional)

Instructions

1. Heat oil in a heavy pot, add curry paste and fry until aromatic.
2. Stir in the coconut milk and bring to a gentle simmer.
3. Add chicken pieces, coconut cream, cardamom pods, and cinnamon; stir to combine.
4. Pour in stock, then add potatoes and roasted peanuts.
5. Mix in tamarind paste, palm sugar, and fish sauce.
6. Simmer on low for 25–35 minutes until chicken and potatoes are tender and sauce has thickened.
7. Remove cardamom pods and cinnamon sticks; adjust seasoning for sweet, sour, and salty balance.
8. Serve hot with jasmine rice and garnish with fried shallots and cilantro.

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