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Gaeng Massaman Recipe

Name: Banana Leaf ATL Thai • Sushi • Bars GAENG MASSAMAN Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 pieces dried red chilies, seeded and soaked; 1 tbs coriander seeds; 1 tsp cumin seeds; 1 tsp white peppercorns; 4 pieces cardamom pods, seeds only; 3 pieces whole cloves; 1 inch cinnamon stick, broken; 1 tbs galangal (or ginger), peeled and chopped; 1 stalk fresh lemongrass, white part, sliced thin; 2 pieces shallots, peeled and chopped; 3 cloves garlic cloves; 1 tsp shrimp paste (kapi), toasted (optional); 1 tsp salt; 2 tbs vegetable oil (or neutral oil); 3 tbs prepared Massaman curry paste; 800 g bone-in chicken thighs, skin removed and cut into chunks (or beef); 400 ml coconut milk (full fat); 200 ml water or low-sodium chicken stock; 2 medium potatoes, peeled and cut into 2–3 cm cubes; 1 medium onion, quartered; 1 tsp tamarind concentrate; 1 tbs palm sugar (or brown sugar); 2 tbs fish sauce; 50 g roasted peanuts (or cashews), roughly chopped; 2 pieces bay leaves; 1 piece whole star anise (optional); 1 piece lime, cut into wedges (for serving); 2 tbs fresh cilantro leaves (for garnish)

Inspired by Banana Leaf ATL Thai • Sushi • Bar

Time1h 15m

Serves4

Make Gaeng Massaman Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Massaman Curry Paste

6 pieces dried red chilies, seeded and soaked

1 tbs coriander seeds

1 tsp cumin seeds

1 tsp white peppercorns

4 pieces cardamom pods, seeds only

3 pieces whole cloves

1 inch cinnamon stick, broken

1 tbs galangal (or ginger), peeled and chopped

1 stalk fresh lemongrass, white part, sliced thin

2 pieces shallots, peeled and chopped

3 cloves Garlic cloves

1 tsp shrimp paste (kapi), toasted (optional)

1 tsp Celtic sea salt

Curry

2 tbs vegetable oil (or neutral oil)

3 tbs prepared Massaman curry paste

1 3/4 lb (800 g) bone-in chicken thighs, skin removed and cut into chunks (or beef)

1 2/3 cup (400 ml) coconut milk (full fat)

7/8 cup (200 ml) water or low-sodium chicken stock

2 medium potatoes, peeled and cut into 2–3 cm cubes

1 medium onion, quartered

1 tsp tamarind concentrate

1 tbs palm sugar (or brown sugar)

2 tbs Fish sauce

1 3/4 oz (50 g) roasted peanuts (or cashews), roughly chopped

2 pieces bay leaves

1 piece whole star anise (optional)

1 piece lime, cut into wedges (for serving)

2 tbs fresh cilantro leaves (for garnish)

Method

Massaman Curry Paste

Toast and prepare spices

In a dry skillet over medium heat, toast coriander seeds, cumin seeds, white peppercorns, cardamom seeds, cloves, and the broken cinnamon piece for about 2–3 minutes, shaking the pan, until fragrant. Transfer to a mortar or spice grinder and grind to a fine powder. Set aside.

Soak chilies

Remove stems and seeds from dried red chilies. Soak chilies in hot water for 10–15 minutes until softened. Drain and reserve soaking liquid.

Blend paste

In a food processor or mortar and pestle, combine the softened chilies, ground toasted spices, galangal (or ginger), sliced lemongrass, chopped shallots, garlic, shrimp paste (if using), and salt. Add 1–2 tablespoons of the reserved chili soaking liquid or a little water to help blend. Pound or process until a smooth, cohesive paste forms (about 3–5 minutes in a processor). Scrape down sides as necessary. Taste; adjust salt if needed. You should have about 3–4 tablespoons of paste.

Curry

Brown the paste

Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the prepared Massaman curry paste and fry, stirring constantly, for 2–3 minutes until aromatic and the oil begins to separate from the paste.

Add chicken and sear

Add the chicken pieces to the pot and stir to coat in the paste. Cook for 3–4 minutes, turning pieces so they are lightly seared and well coated.

Add coconut milk and simmer

Pour in 300 ml of the coconut milk and bring to a gentle simmer. Scrape up any bits stuck to the pan. Reduce heat to low and simmer for 10 minutes to allow chicken to absorb flavor and coconut milk to slightly thicken.

Add remaining ingredients

Stir in the remaining 100 ml coconut milk and the water or chicken stock. Add potato cubes, quartered onion, bay leaves, star anise (if using), tamarind concentrate, palm sugar, fish sauce, and half of the chopped roasted peanuts. Bring to a gentle simmer.

Simmer until tender

Cover partially and simmer over low heat for 20–25 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through. If curry reduces too much, add up to 50–100 ml water to reach desired consistency.

Adjust seasoning

Taste the curry and adjust seasoning: more fish sauce for saltiness, palm sugar for sweetness, or tamarind for acidity. Balance so curry is mildly sweet-savory with a gentle tang.

Finish and serve

Remove bay leaves and star anise. Stir in remaining chopped peanuts. Garnish with fresh cilantro leaves and serve hot with lime wedges on the side and steamed jasmine rice.