Mixed meats

Massaman Curry

Authentic Thai
Authentic Asian
Portions2 peopleChangeTiming 38 minsView
Ingredients10 IngredientsViewSwitzerland51 % localView
  • 400  grams chicken breast
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 500  millilitres coconut milk
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 4  tablespoons fish sauce
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 80  grams fresh onions
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 80  grams Massaman curry paste
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 2  tablespoons palm sugar
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 80  grams peanuts
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 400  grams potatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 2  tablespoons soybean oil
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 2  tablespoons tamarind sauce
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?

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Cut 400 grams chicken breast into pieces of around 4 cm
Peel 400 grams potatoes and cut them into cubes of around 2.5 cm length
Add 2 tablespoons soybean oil to a large saucepan and heat up over medium heat until the oil is hot
Add 80 grams Massaman curry paste to the saucepan and fry it for around 2 minutes until it is aromatic
Fill 500 millilitres coconut milk into the saucepan and simmer on medium heat for 3 minutes while stirring regularly
Add the chicken and potatoes to the curry sauce, cover the saucepan and simmer the curr for around 6 minutes
Add 80 grams peanuts, 4 tablespoons fish sauce and 2 tablespoons palm sugar to the saucepan, stir well and simmer the curry for another 4 minutes
Peel and cut 80 grams fresh onions into pieces of around 3 cm
Add the onions and 2 tablespoons tamarind sauce into the curry, cover the saucepan and simmer the chicken for about 12 minutes while stirring occasionally
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Massaman Curry

Thai Flag
Thailand

White bowl filled with authentic Thai Massaman Curry with chicken and potatoes on a wodden table in the jungle
Timing 38 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 400  grams chicken breast
  • 500  millilitres coconut milk
  • 4  tablespoons fish sauce
  • 80  grams fresh onions
  • 80  grams Massaman curry paste
  • 2  tablespoons palm sugar
  • 80  grams peanuts
  • 400  grams potatoes
  • 2  tablespoons soybean oil
  • 2  tablespoons tamarind sauce

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Tools

  • 1 large saucepan
  • 1 cutting board
  • 1 knife

Massaman Curry

Thai Flag
Thailand

Instructions

Cut 400 grams chicken breast into pieces of around 4 cm
Peel 400 grams potatoes and cut them into cubes of around 2.5 cm length
Add 2 tablespoons soybean oil to a large saucepan and heat up over medium heat until the oil is hot
Add 80 grams Massaman curry paste to the saucepan and fry it for around 2 minutes until it is aromatic
Fill 500 millilitres coconut milk into the saucepan and simmer on medium heat for 3 minutes while stirring regularly
Add the chicken and potatoes to the curry sauce, cover the saucepan and simmer the curr for around 6 minutes
Add 80 grams peanuts, 4 tablespoons fish sauce and 2 tablespoons palm sugar to the saucepan, stir well and simmer the curry for another 4 minutes
Peel and cut 80 grams fresh onions into pieces of around 3 cm
Add the onions and 2 tablespoons tamarind sauce into the curry, cover the saucepan and simmer the chicken for about 12 minutes while stirring occasionally