Massaman Gai

AuthorNok UnphonCategory

Yields2 Servings

 300 g chicken fillet, cut into bite-sized chunks
 80 g Massaman curry paste
 100 ml coconut cream or the top layer of coconut milk
 300 ml coconut milk
 250 ml chicken stock (or boiled water)
 50 g roasted peanuts
 200 g potatoes, peeled and cut into big chunks
 100 g onion, peeled and cut into big chunks
 30 g palm sugar, finely chopped
 2 tbsp tammarin sauce
 1 tbsp fish sauce

1

Heat up the coconut cream in a pot with medium heat until it is hot. Add Massaman curry paste and fry together until the cream gets darker and aromatic.

2

Add 150ml of coconut milk in the pot and mix well. Let it simmer for a few minutes. Add chicken and 150ml of coconut milk. Add chicken stock and let the chicken start to cook.

3

Add roasted nuts and potatoes chunks. Let it simmer and the chicken tenderise. When the potatoes are cooked, add fish sauce, palm sugar and tamarind sauce. Note that you can making tamarin sauce by dissolve 1 portion of tamarin paste with 3 portions of hot water. If you buy pre-made tamarin sauce, it may taste mote or less sour depending on the brand.

4

When the palm sugar dissolves completely, add onion chunks and stir well. Let the onion become transparent. Remove from the heat and transfer to a serving bowl. Serve with rice.

Ingredients

 300 g chicken fillet, cut into bite-sized chunks
 80 g Massaman curry paste
 100 ml coconut cream or the top layer of coconut milk
 300 ml coconut milk
 250 ml chicken stock (or boiled water)
 50 g roasted peanuts
 200 g potatoes, peeled and cut into big chunks
 100 g onion, peeled and cut into big chunks
 30 g palm sugar, finely chopped
 2 tbsp tammarin sauce
 1 tbsp fish sauce

Directions

1

Heat up the coconut cream in a pot with medium heat until it is hot. Add Massaman curry paste and fry together until the cream gets darker and aromatic.

2

Add 150ml of coconut milk in the pot and mix well. Let it simmer for a few minutes. Add chicken and 150ml of coconut milk. Add chicken stock and let the chicken start to cook.

3

Add roasted nuts and potatoes chunks. Let it simmer and the chicken tenderise. When the potatoes are cooked, add fish sauce, palm sugar and tamarind sauce. Note that you can making tamarin sauce by dissolve 1 portion of tamarin paste with 3 portions of hot water. If you buy pre-made tamarin sauce, it may taste mote or less sour depending on the brand.

4

When the palm sugar dissolves completely, add onion chunks and stir well. Let the onion become transparent. Remove from the heat and transfer to a serving bowl. Serve with rice.

Massaman Gai

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