Recipes
Chicken Massaman Curry
Ingredients
Chicken leg quarter
280 กรัม
J-Lek Massaman Curry Paste
60g
Coconut cream
300g
Thin coconut milk
400g
Shallots
40g
Bay leaf
3 leaves
Cardamom pods
6 pods
Coconut sugar
40g
Tamarind juice
30g
Fish sauce
25 กรัม
French fries
60g
Roasted peanuts
20g
Soybean oil
50g
Water
300g
Rice flour
2g
Sliced shallots
40g
Palm oil
80g
Massaman Curry Paste
Available size: 195g
Step-by-Step Directions
Step 1
Pour thin coconut milk into a pot and place over medium heat. Add the chicken leg quarters. Once boiling, reduce the heat and let it simmer.
Step 2
Roast the peanuts, remove the skins, and set aside.
Step 3
Peel the potatoes, cut them into cubes, soak in water, and set aside.
Step 4
Evenly slice the shallots and fry them until crispy and golden brown. Set aside for garnish.
Step 5
Heat 60g of coconut cream until warm (do not let it boil). Mix rice flour with water, then pour it into the coconut cream. Stir until slightly thickened, then strain through a sieve. Set aside to use as a topping for the curry.
Step 6
Heat a pan over medium heat. Add oil, curry paste, bay leaves, and cardamom pods (no need to crack the pods). Stir-fry until fragrant, then gradually add coconut cream and cook until the oil separates from the cream.
Step 7
Transfer the stir-fried curry paste into the pot where the chicken is simmering. Add the remaining thin coconut milk, peanuts, potatoes, and shallots. Continue to simmer over low heat until the chicken is tender and has fully absorbed the curry flavors.
Step 8
Season with fish sauce, coconut sugar, and tamarind juice. Taste and adjust to achieve a balanced flavor that is primarily sweet, followed by salty and sour notes. Once the chicken is perfectly tender, plate the curry and garnish with the prepared coconut cream and fried shallots.
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