Southern Thai chicken curry (Masaman)


One of the regional dishes in Thailand uses coconut milk to produce a thick creamy curry.  Masaman takes around two hours to cook correctly.    Like “stews”, it is cooked when the potatoes are soft when prodded with a fork.  The quantities in this recipe are for four people and you can keep it gently simmering for quite some time till all the guests arrive.  Serve in a large bowl in the center of the table and eat with steamed jasmine rice.

Cooking Method

Take the drumsticks and stew gently for one hour.  In a big pot fry the curry paste with the oil for two minutes over medium heat.  Add onion, chicken, coconut milk, potatoes, peanuts, water and peanut paste.  Stir, bring to the boil then cook slowly over a medium heat for 30 minutes, stirring occasionally to stop burning.  Now add the fish sauce, tamarind water and sugar and simmer gently over a low heat.

Ingredients serves 4
Chicken drumsticks (skin on) 8
Masaman Curry paste 60 gm
(Maesri curry paste is
a consistent tasting brand)
Coconut milk 600 ml (tinned)
Potato (quartered) 250 gm
Onion (roughly chopped) 200 gm
Roasted peanut 100 gm
Fish sauce 50 ml
Sugar 4 tbspns
Tamarind water 50 ml
Oil 50 ml
Water 200 ml
Peanut paste 1 tbspn