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Chicken massaman
A warm, winter-perfect Thai curry with tender chicken, soft potatoes and a gently spiced massaman sauce – just right when everything outside is grey.
- 35 min
- mild
- medium
Ingredients
- 300 g boneless chicken thighs
- 2–3 potatoes
- 1 onion
- 1 tbsp oil
- Salt or fish sauce
- Optional: peanuts
- 2–3 tbsp massaman curry paste
- 1 tin coconut milk
- 1 tsp coconut sugar
Method
Heat part of the coconut milk with the massaman paste until aromatic.
Add the chicken and brown lightly.
Add the remaining coconut milk, the potatoes and the onion.
Simmer gently for 20–25 minutes until the potatoes are soft. Time for a tea.
Stir in the coconut sugar and season with salt or fish sauce.
Add peanuts if you like.
Tips
- Beef, tofu, mushrooms or chickpeas work instead of chicken.
- Carrots make it even more wintry – and a little more cheerful.
Thermomix version
- Massaman paste + coconut milk → 3 min / 120 °C / speed 1.
- Chicken → 5 min / 100 °C / reverse / speed 1.
- Coconut milk + potatoes + onion → 20 min / 100 °C / reverse / speed 1.
- Season with coconut sugar and fish sauce to taste at the end.
