CHICKEN MASSAMAN CURRY
This chicken massaman curry is creamy, not too spicy and features moreish dry roasted peanuts.
Thai massaman curry is a firm favourite in our household. It’s a bit milder than some of the other Thai curries, and is great with beef, chicken or even salmon.
I’ve gone the slightly less indulgent route for this chicken version, with extra veggies in place of the usual potatoes.
I used Ayam massaman curry paste (found at my local Asian supermarket), but any brand you can find should be ok.
If you love massaman curry too, check out my beef version. It was one of the first recipes I released!
CHICKEN MASSAMAN CURRY
Thai massaman curry is a firm favourite in our household. It’s creamy, not too spicy and features moreish roasted peanuts. This chicken massaman curry includes a few extra veggies for healthier weeknights.
Ingredients
CURRY
- 600 g boneless, skinless chicken thighs (1lb 5oz)
- 1 eggplant
- 1 carrot
- 1 brown onion
- 5 cardamom pods
- 1 lime
- 1 Tbsp peanut oil
- 5 Tbsp massaman curry paste
- 1 star anise
- 1/4 tsp ground cinnamon
- 2 x 400 ml cans coconut milk (27fl.oz)
- 2 tsp fish sauce
- 1 cup frozen peas (160g)
- 1/2 cup dry roasted peanuts (100g)
- 2 large handfuls fresh coriander (optional)
RICE
- 1 1/3 cups dried jasmine rice (267g)
- 1 2/3 cups water (410ml)
- 2 tsp chicken stock powder
Instructions
PREPARE CURRY INGREDIENTS
Dice chicken into 2-3cm / 1in pieces and season with salt and pepper. Dice eggplant into 1cm / 0.4in pieces. Finely dice carrot and onion. Lightly crush the cardamom pods. Zest lime then cut lime into wedges.
COOK RICE
Place rice and water in a medium saucepan on medium-high heat. Bring to a rapid simmer, then stir in stock powder, reduce heat to medium-low and put the lid on. Leave to cook for 12-13 minutes, until water has been absorbed (tilt saucepan to check).
COOK CURRY
While rice cooks, heat 1/2 tablespoon oil in a large, high-sided frying pan or wok on medium-high. Cook chicken until browned all over (doesn’t need to be cooked through). Remove onto a plate. Add remaining 1/2 tablespoon oil to pan, then add eggplant, carrot and onion. Cook until onion is soft. Remove onto plate with the chicken.
Reduce heat to medium and add curry paste, star anise, cinnamon, cardamom and lime zest. Cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Add chicken and veggies back to pan. Simmer for 10-15 minutes, until chicken is cooked.
At this point, rice should be ready to remove from heat. Leave to rest, with the lid on, for approximately 10 minutes, until curry is ready.
Stir fish sauce and peas into curry and cook for a further 1-2 minutes. Roughly chop peanuts.
SERVE
Remove the cardamom pods and star anise from curry, if you can! Serve curry on rice. Garnish with peanuts, lime wedges and coriander, if using.
Recipe Notes
WINE MATCH: A zesty Riesling.
GLUTEN-FREE OPTION: Make sure curry paste and fish sauce are gluten-free. If you can’t find gluten-free dry roasted peanuts, use regular salted peanuts. Choose gluten-free chicken stock powder.
INGREDIENT SWAPS / NOTES: You could swap the eggplant for 200g / 7oz halved green beans (fresh or frozen). I used Ayam massaman curry paste.
STORING AND REHEATING: Refrigerate rice and curry separately. Reheat in the microwave. Add peanuts, lime and coriander just before serving.
