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Massaman curry is believed to be one of those earliest Thai recipes of the 19th century AD. Not sure how many of you had tried this curry dish but I rarely order it (or not even once) when dining in the Thai restaurant. Most likely it seems to be an unpopular dish for me.

This coconut-based curry is usually prepared with beef, potatoes and roasted peanuts and its flavor is kind of hot and sour. You can always make this dish with your favorite meats like chicken, duck, or pork. Tofu can be used as well to make a vegetarian dish. As with most curries, you can easily pick up the Massaman curry paste at the Asian food market.

Although it’s not my favorite kind of Thai curry, it is served well with steamed white rice. Try it! Probably you might like it.

Ingredients:

1 piece of skinless chicken breast (sliced)
2 potatoes (cut into cubes)
1 onion (chopped)
3 tbsp roasted peanuts (or as preferred)
3 tbsp Massaman curry paste (Mae Ploy brand)
3 cups coconut milk
4 tbsp palm sugar
4 tbsp fish sauce
3 tbsp tamarind paste (or as preferred)

Cooking Method:

1. Heat up a pot with 2 tbsp cooking oil. Add in the curry paste and stir with medium heat for 2 minutes.
2. Add chicken meat and stir for 2-3 minutes.
3. Pour in the coconut milk, palm sugar, fish sauce and tamarind paste. Keep stirring until everything is mixed. Bring to boil.
4. Add in potatoes, onion and roasted peanuts. Simmer for 15 minutes or until the potatoes are soften.
5. Dish up and serve well with steamed white rice.