Photograph of the finished Kaeng matsaman gai

Thailand · Cà ri Massaman gà khoai tây

Kaeng matsaman gai

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.1 lb
  • Photograph of Massaman Curry Sauce Massaman Curry Sauce 7.1 oz
  • Photograph of Coconut milk Coconut milk 6 cups
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Roasted peanuts Roasted peanuts 7.1 oz
  • Photograph of Shallots Shallots 32
  • Photograph of Sour tamarind Sour tamarind 4.2 oz
  • Photograph of Palm sugar Palm sugar 3.5 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Simmer the coconut milk for 6 minutes until the coconut oil separates, then sauté the Massaman sauce for 5 minutes.
  2. 2 Add the chopped chicken pieces and stir-fry for 5 minutes, then pour in the diluted coconut milk and cinnamon.
  3. 3 Cook for 25 minutes, then add the potatoes, whole red onions, and roasted peanuts.
  4. 4 Massaman's signature dish is to use whole shallots instead of chopping them, and to make them sweeter when simmered for a long time.
  5. 5 Season with tamarind juice, palm sugar, and fish sauce until the sweet, sour, and salty flavors are balanced.
  6. 6 Cook for another 20 minutes until the potatoes are tender and the sauce has thickened and coated the meat.

With an appliance

  • Pressure cooker 50 min

    Replace step 3: cook under high pressure for 10 minutes, then quickly release the pressure, and then add the potatoes and cook with the lid open for 15 minutes.

Start cooking