A great Thai classic appreciated for its well-rounded and slightly sweet taste.
Less spicy than other curries, it appeals to everyone: children, beginners, or Asian cuisine enthusiasts.

The secret to Massaman is balance: creamy coconut, melt-in-your-mouth peanuts, warm spices, and a hint of acidity from the tamarind.

Ingredients

• 600 g chicken (thighs or breast), in large pieces

• 4 potatoes, cut into pieces

• 4 carrots, in thick slices

• 1 onion, in wedges

• 100 g raw shelled peanuts

• 400 ml coconut milk

• 40 cl water

Seasoning

• 30 g tamarind paste

• 20 g palm sugar

• ½ tsp salt

• 5 tbsp fish sauce

• 2 to 3 tbsp massaman curry paste

Preparation

1. Prepare the peanuts

Boil the peanuts for 10 minutes in boiling water, then drain
→ they will become tender in the curry

2. Cook the curry paste

In a pot or wok:

• heat half of the coconut milk

• add the massaman paste

• cook for 1–2 min until very fragrant

3. Cook the chicken

Add the chicken and stir to coat well
Cook for 3–4 min

Then add:

• remaining coconut milk

• 40 cl water

Let simmer for 10 min

4. Add vegetables & peanuts

Add:

• potatoes

• carrots

• onion

• peanuts

Cook over low heat for 20 minutes (until tender)

5. Season

Add:

• tamarind

• sugar

• fish sauce

• salt

Simmer for another 5 min

 Final taste: well-rounded, slightly sweet, fragrant, not spicy

Serving

Serve with hot jasmine rice
Even better after resting for 2–3 hours (or the next day)