Thai Masaman Chicken (" Gaeng Masaman Gai")

Recipe by COOKGIRl
READY IN: 45mins




  • *Masaman curry paste is also available in Asian markets.
  • Peel potatoes, parboil in a cooking pot for 10-15 minutes, then cut in 1 to 2-inch chunks.
  • Allow the coconut milk to separate and you will have about two cups of thick "cream" and one cup of thin "milk".
  • In a small saucepan bring the coconut milk to a simmer and add the meat of your choice or tofu.
  • NOTE: If you are using beef you will need another two cups of coconut milk. Simmer the meat until it begins to become tender because beef takes longer, hence the additional milk.
  • Put the coconut cream in a wok and bring to almost a boil, add the massaman paste and "stir fry" until the flavor is maximized. Add the remaining cream and curry paste to the meat.
  • Add the peanuts. Taste and adjust the flavor until it is a good balance of sweet (by adding sugar), sour and salty (by adding tamarind juice, lime juice and fish sauce).
  • Add the remaining ingredients and cook until heated through.
  • Serve with jasmine rice and ajad condiment.
  • To prepare the ajad, combine the ingredients in a non-reactive bowl. Leave to stand overnight or prepare several hours in advance.