Quick and easy way to enjoy this deliciously mild Thai massaman chicken curry. No shortcut on flavors but prep time is a breeze!
I came back from Thailand a few weeks ago and have so totally delighted my palate while I was there. I never get tired of Thai food – every single visit there (I’ve had about 4) it seems I enjoy the food even better.
What makes the trip even more memorable are the personal encounters with the Thai people. They are such a lovely bunch!
In this most recent trip my friend and I searched around Bangkok for the yummiest street food we could find and we were certainly not disappointed.
We went beyond the usual Pad Thai and asked the vendors and spoke to the people around what they would typically eat for breakfast, lunch or dinner.
We filled ourselves with a lot of delicious rice cakes, Thai beloved noodle dishes and certainly some delicious curry!
On our second or perhaps 3rd visit, I learned how to cook Massaman curry from a cooking school in the beautiful island of Ko Chang. When Mark and I tasted it (I was allowed to bring home whatever dish I cooked in the class, yay!) we both knew I had to make this at home.
It was super tasty but it didn’t kill your tastebuds with too much heat, in fact it was just perfect! While I would usually make curry paste from scratch when I get the chance, using a good curry paste as substitute works perfectly well, too.
Just get a good authentic massaman curry paste from your Asian store or some groceries may even carry them so it’s worth checking their Asian section first.
So, if you’ve been wanting to make massaman curry at home but don’t wish to fuss in making a curry paste, try this easy shortcut without any sacrifice on flavor! It’s totally delicious!!
Shortcut Massaman Curry
- 2 Tablespoons Oil
- 3 Garlic cloves Garlic cloves, minced
- 1/4 cup Massaman Curry paste, or to taste
- 1 pound Chicken breast or boneless Chicken thighs, sliced into bite size chunks
- 1 1/2 tablespoons Fish Sauce
- 1 (14) oz can Coconut Milk
- 2 teaspoons Sugar
- 1 1/2 cups red Potatoes, sliced into cubes
- 1 red Bell Pepper, sliced roughly the same size as the potatoes
- 1 cup Pineapple chunks, optional
- 1/4 cup Peanuts, roasted
- In a skillet or deep saucepan, heat the oil to medium. Add the garlic cloves and the curry paste and cook until aromatic for about 1 minute. Add the chicken pieces and coat with the paste. Cook for about another minute.
- Pour in the coconut milk and add the fish sauce and sugar. Stir. Add the potatoes. Bring to a boil. Cover and simmer for 15 minutes or until the potatoes and chicken are tender.
- Add the bell peppers and pineapple chunks, if using. Cook for another 3-5 minutes. Adjust seasoning if desired. Garnish with peanuts. Serve immediately with rice on the side.
Last updated on May 9th, 2022 at 07:20 pm