Massaman is a mild, iconic Thai curry, being the other famous curries green, red and yellow. It has Indian influences and it's usually prepared with potatoes and peanuts. Cooking the whole chicken in the coconut milk results in a delicious chicken curry!
Thai Massaman Curry
3 tbsp of oil
sea salt flakes
1 fresh organic chicken (about 1,5 kg)
50 g of Massaman curry paste
1 onion, diced
2 cloves of garlic, mashed
1 thumb of ginger, grated
2 cans of coconut milk
100 g of peanuts
1 tbsp of fish sauce
juice of 1 lime
400 g of baby potatoes, quartered
fresh coriander and jasmine rice to serve
Heat the oil in a large pot and brown the chicken all over. Set aside.
Add the onions, garlic, ginger and curry paste to the pot, and cook for 5 minutes while stirring.
Add a glug of coconut milk and cook the paste for another 5 minutes while stirring. Add the rest of the coconut milk and bring to the boil.
Place the chicken back in the pot; it does not need to be fully submerged, but ensure that the coconut milk goes into the cavity. Cover with the lid and let the chicken simmer for 30 minutes.
After 30 mins gently turn the chicken over and add the peanuts, the lime juice, the fish sauce and the potatoes. Cover again and simmer for another 30 minutes, until the potatoes are cooked.
Lift the chicken out of the pot and divide into bowls with rice.
Taste the sauce and add more if needed. Ladle over some of the sauce and serve immediately.
* If you are in the mood for something spicier, try to replace the massaman curry paste with a fiery red curry paste instead - just as delicious!