Massaman Curry

mains chicken

This is a traditional Thai Massaman Curry with chicken and mango.

Serves: 4

Ingredients

  • 500 g chicken fillet

  • 500 ml coconut milk

  • 1 mango

  • 1 large potato

  • 1 red bell pepper

  • 1 shallot

  • 1 onion

  • 2 cloves of garlic

  • 1 chili pepper

  • 1 scallion

  • 2-3 cm ginger root

  • 1 tbsp tamarind without seed (or 1 tsp tamarind paste)

  • 2 tbsp fish sauce

  • 1 tbsp nutmeg

  • 1 tbsp cinnamon

  • 1 tsp ketumbar (coriander seeds)

  • 1 tsp cumin powder

  • 400 ml water

  • rice or bread

Directions

  • Cut the bell pepper in large slices. Cut the chicken, potato, and mango in cubes. Cut the shallot in half rings, onion in small pieces. Finely chop the ginger, garlic and chili pepper. Cut the scallion in rings.

  • Stir fry the shallot, half the onion, garlic, chili pepper and ginger without oil on low heat until lightly browned and dry.

  • Add this to a food processor, along with the bell pepper, nutmeg, cinnamon, ketumbar and cumin powder and create a paste.

  • Add 50-100 ml of coconut milk to a wok on high heat, together with the contents of the food processor. Stir well.

  • Add the chicken cubes and stir well. Allow some of the milk to evaporate.

  • Add the rest of the coconut milk and water. Add potato and the rest of the onion. Stir well.

  • Add tamarind and fish sauce. Stir well.

  • Allow to simmer on medium-low heat for 5-10 minutes.

  • Add the mango and simmer for another 5 minutes.

  • Serve with rice or bread. Garnish with scallion.