Thai Chicken Massaman

Thai Chicken Massaman

PREP TIME

10 minutes

COOK TIME

20 minutes

YIELDS

4

Ingredients

  • 1/2 pkt (17 g) Thai Massaman 35g
  • 500 g chicken thighs diced 
  • 200 g new potatoes cubed 
  • onion, chopped 
  • 1/2 cup frozen peas 
  • 1 cup of cherry tomatoes 
  • 1/2 tbsp fish sauce 
  • 1 tsp brown sugar 
  • 1 tsp tamarind paste
  • or juice 1/2 lemon 
  • 400 ml coconut milk 

Memories

With many theories linked to the origins of this popular Thai dish, the most common one dates back to the 17th Century when ties between Southern Thailand and nearby Malaysia were strong, and many recipes and ingredients were exchanged.

During this time, the Persian merchant Sheik Ahmad Qomi brought a similar recipe to the royal court of Ayutthaya. From here, both dishes were combined, and this delicious curry was created.

Directions

STEP 1

Sauté onion, 5 min. Add thai spice, sauté 1 min. Add chicken, sauté 5 min.

STEP 2

Add potatoes, fish sauce, sugar, tamarind and coconut milk and bring to the boil. Simmer 10 min.

STEP 3

Add cherry tomatoes and peas, simmer 5 min. 

HOW TO SERVE

Serve with steamed rice, 2 tbsp crushed peanuts and fresh coriander leaves.

HINTS & TIPS

SIDES & CONDIMENTS

Fresh Thai salad: 

  • 1 cucumber sliced
  • 1 carrot grated
  • 100 g snow peas
  • 1 tbsp each vinegar, fish sauce, lime juice
  • 2 tbsp fresh coriander and mint leaves, chopped

Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES

Veggie combos: swap 1 cup cherry tomatoes for 1 capsicum, slicedv

Alternative: 1 tsp tamarind paste = 2 tbsp lime/lemon juice