The most fragrant and creamy curry in the land.
Cooking Time (Includes Preparation Time): 1 Hour
Making the paste from scratch really makes this dish. If you can’t find galangal, just add a little extra ginger.
Feeds: 4 People
4 Skinless, Boneless Chicken Thighs
4 Large Potatoes
400ml of Coconut Milk
1 Brown Onion
Handful of Dry Roasted Peanuts
1 Teaspoon of Onion Powder
2 Teaspoons of Sugar
4 Tablespoons of Soy Sauce
1 Garlic Clove
2 Teaspoons of Chilli Powder
100g of Galangal
Knob of Ginger
2 Stalks of Lemongrass
2 Teaspoons of Coriander Seeds
2 Teaspoons of Ground Cumin
1 Star Anise
Small Piece of Cinnamon
1 Teaspoon of Cloves
1 Teaspoon of Cardamom (Ground)
2 Kaffir Lime Leaves
1 Teaspoon of Turmeric (Ground or Whole)
400g of Rice
Peel and quarter your potatoes. Boil for around 25 minutes.
Get on with making your paste. Slice up your shallots and lemongrass. Add this to a blender along with your garlic, chilli powder, galangal, ginger, coriander seeds, cumin, star anise, cinnamon, cloves, cardamom, kaffir lime leaf, pepper and turmeric. Add a good glug of olive oil. Blend until smooth.
Get your rice on (see pack instructions).
Once blended into a paste, pour a drizzle of olive oil into a hot wok. Spoon in your Massaman paste and stir. Once you can smell the aromas from the paste, pour in your coconut milk. Refill the can with water and pour into the wok.
Bring the pan to the boil and add your chicken, your cooked potatoes, sugar, onion powder, onion and soy sauce. Allow the curry to reduce on a medium-low heat until you have a nice thick sauce.
When the curry has reduced, add your peanuts. It’s now ready to serve on a bed of rice. Top with a sprinkle of peanuts and tuck into this delicious Thai classic.