Restaurants›My Thai Cafe›Gaeng Massaman Recipe

Gaeng Massaman Recipe

Inspired by My Thai Cafe
Time1h
Serves4

Chicken simmered in coconut milk & massaman curry with......

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Ingredients

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Curry & sauce

Protein & main vegetables

Aromatics & whole spices

Nuts & garnish

Method

Prepare ingredients

1

Prep

Cut chicken into 1½-inch pieces. Peel and cube potatoes into 1-inch pieces and keep them in cold water briefly to prevent browning. Slice onion into wedges, mince garlic and slice shallot. Measure out whole spices and other sauce components.

Cook curry base and chicken

2

Bloom curry paste

Heat 1 tablespoon oil in a medium Dutch oven or heavy saucepan over medium heat. Add the minced garlic and sliced shallot and sauté for 1 minute until fragrant. Add 3 tablespoons massaman curry paste and cook, stirring, for 1–2 minutes until the paste becomes aromatic and darker in color.

3

Add coconut milk

Pour in 1 cup of the coconut milk and stir to loosen the paste, simmering gently for 2–3 minutes so the paste fully incorporates into the coconut milk and begins to separate slightly (oils rising).

4

Brown chicken lightly

Add the chicken pieces and stir to coat with the curry-coconut mixture. Cook for 3–4 minutes, turning pieces so they get lightly coated and begin to brown on the edges.

5

Add remaining liquids and spices

Pour in the remaining 1 cup coconut milk and 1 cup chicken stock (or water). Add the bay leaves, cinnamon stick, cardamom pods, and star anise. Stir to combine and bring to a gentle simmer.

Simmer with vegetables & season

6

Simmer

Reduce heat to low, cover partially, and simmer gently for 15 minutes.

7

Add potatoes and onion

Add the cubed potatoes and onion wedges to the pot. Continue to simmer, uncovered or partially covered, for 20–25 minutes until the potatoes are fork-tender and the chicken is cooked through (internal temperature 165°F/74°C). Stir occasionally to prevent sticking.

8

Season

Remove the bay leaves and whole cardamom pods if desired (you can leave cinnamon and star anise for aroma). Stir in 2 tablespoons fish sauce, 1 tablespoon tamarind concentrate, and 2 teaspoons palm sugar. Taste and adjust: add more fish sauce for saltiness, more tamarind for tang, or more sugar for sweetness. If the curry is too thick, add up to 1/4 cup water or stock to reach desired consistency.

Finish & serve

9

Final touches

Sprinkle in 1 tablespoon roasted peanuts and chopped cilantro, stir gently to combine. Warm through for 1 minute, then remove from heat.

10

Serve

Ladle Gaeng Massaman into bowls over steamed jasmine rice. Serve with lime wedges on the side to squeeze over the curry.