Chicken massaman curry (Massaman gai)

Chicken massaman curry (Massaman gai)

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Recreate the fresh flavours of Thai cuisine in this easy chicken massaman curry.

The ingredient of Chicken massaman curry (Massaman gai)

  1. 1 cinnamon quill
  2. 1 star anise
  3. 1/4 cup (60ml) sunflower oil
  4. 2 tablespoons good-quality massaman curry paste
  5. 1 onion, roughly chopped
  6. 500g skinless chicken thigh fillets, sliced into 3cm lengths
  7. 2 cups (500ml) coconut milk
  8. 3 potatoes cut into 2cm pieces, par-boiled
  9. 1/3 cup (50g) roasted unsalted peanuts
  10. 2 tablespoons fish sauce
  11. 1/4 cup (60ml) tamarind puree (see note)
  12. 2 tablespoons palm sugar (see note) or brown sugar
  13. 2 kaffir lime leaves (see note)
  14. 2cm piece ginger, grated
  15. Micro coriander (see note) or coriander, to serve

The instruction how to make Chicken massaman curry (Massaman gai)

  1. Heat a wok over medium-high heat, add cinnamon and star anise and heat until fragrant. Add oil and curry paste and stir-fry for 2 minutes or until fragrant. Add onion and cook, stirring, for 1-2 minutes until softened. Add chicken and toss to combine.
  2. Add coconut milk, potato, peanuts, fish sauce, tamarind puree, palm sugar, kaffir lime leaves and ginger and bring to a simmer. Reduce heat to low, cover and cook for 10-12 minutes until chicken is cooked through. Adjust seasoning to taste and serve with coriander.

Nutritions of Chicken massaman curry (Massaman gai)

fatContent: 722.258 calories
saturatedFatContent: 52 grams fat
carbohydrateContent: 24 grams saturated fat
sugarContent: 35 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent:
cholesterolContent: 31 grams protein
sodiumContent:

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