Name: Chicken massaman curry (Massaman gai)
Yield: 1
Cuisine: asian
Ingredients: 1 cinnamon quill; 1 star anise; 60ml sunflower oil; 56.00 gm good-quality massaman curry paste; 1 onion, roughly chopped; 500g skinless chicken thigh fillets, sliced into 3cm lengths; 500ml coconut milk; 3 potatoes cut into 2cm pieces, par-boiled; 50g peanuts; 48.80 gm fish sauce; 60ml tamarind; 40.00 ml palm sugar (see note) or brown sugar; 2 makrut lime leaves (see note); 2cm piece ginger, grated; Micro coriander (see note) or coriander, to serve

Chicken massaman curry (Massaman gai)

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Whip up a delicious Thai chicken massaman curry bursting with fresh flavors.

Ingredients:

1 cinnamon quill
1 star anise
60ml sunflower oil
56.00 gm good-quality massaman curry paste
1 onion, roughly chopped
500g skinless chicken thigh fillets, sliced into 3cm lengths
500ml coconut milk
3 potatoes cut into 2cm pieces, par-boiled
50g peanuts
48.80 gm fish sauce
60ml tamarind
40.00 ml palm sugar (see note) or brown sugar
2 makrut lime leaves (see note)
2cm piece ginger, grated
Micro coriander (see note) or coriander, to serve

Instructions:

- Heat a wok over medium-high heat until hot, then add cinnamon and star anise, allowing them to release their fragrant aroma. Next, add oil and curry paste, stir-frying for 2 minutes until fragrant. Stir in onion and cook until softened, about 1-2 minutes. Finally, add chicken and toss everything together.
Combine coconut milk, potato, peanuts, fish sauce, tamarind puree, palm sugar, makrut lime leaves, and ginger in a pot and bring to a gentle simmer. Let it cook covered on low heat for 10-12 minutes until chicken is fully cooked. Taste and adjust seasoning as needed. Serve garnished with coriander.

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