Project Description

THAI CHICKEN
MASSAMAN

OUR FAVOURITE

4

10 min

20 min

Slow Cook

Stove Top

WHAT YOU NEED

  • 1/2 pkt (17 g) thai spice
  • 500 g chicken thighs diced
  • 200 g new potatoes cubed
  • 1 onion, chopped
  • 1/2 cup frozen peas
  • 1 cup of cherry tomatoes
  • 1/2 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tsp tamarind paste or juice 1/2 lemon
  • 400 ml coconut milk

HOW TO MAKE

Sauté onion, 5 min. Add thai spice, sauté 1 min. Add chicken, sauté 5 min.

Add potatoes, fish sauce, sugar, tamarind and coconut milk and bring to the boil. Simmer 10 min.

Add cherry tomatoes and peas, simmer 5 min.

HOW TO SERVE

Serve with steamed rice, 2 tbsp crushed peanuts and fresh coriander leaves.

HINTS & TIPS

SIDES & CONDIMENTS

Fresh Thai salad:
1 cucumber sliced
1 carrot grated
100 g snow peas
1 tbsp each vinegar, fish sauce, lime juice
2 tbsp fresh coriander and mint leaves, chopped
Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES*

VEGGIE COMBO
Swap 1 cup cherry tomatoes for 1 capsicum, sliced
ALTERNATIVE
1 tsp tamarind paste = 2 tbsp lime/lemon juice

LIKE THIS RECIPE? SHARE IT ON…

THE CHOICE
IS YOURS!

WE DESIGNED MORE RECIPES FOR YOU. SELECT YOUR FAVORITE VERSION OF THIS ICONIC DISH!

ORIGINS

With many theories linked to the origins of this popular Thai dish, the most common one dates back to the 17th Century when ties between Southern Thailand and nearby Malaysia were strong, and many recipes and ingredients were exchanged. During this time, the Persian merchant Sheik Ahmad Qomi brought a similar recipe to the royal court of Ayutthaya. From here, both dishes were combined, and this delicious curry was created.

YOU MAY
ALSO
LIKE

YOU MAY ALSO LIKE