This flavorful and mild curry is a popular Thai dish, despite its stark difference from other Thai curries (due to the influence of Indian cuisine). The traditional version contains chicken, beef, or lamb, and only potatoes and onions (although there are many modern versions with other meats and/or vegetables). Purists are adamant that no cilantro or chilis be added, as these will disrupt the balance of spices in the paste and the sweet/sour of the sugar and tamarind.
- 2 tbsp coconut oil
- 1 can coconut cream or milk (14 oz or so)
- 1 small can massaman curry paste (4 oz or so)
- 3 large chicken breasts, cut into bite-sized pieces
- 1 lb Yukon Gold or other small potatoes (12-16), cut in fourths
- 1 sweet onion, rough chopped
- 1/4 cup brown (or palm) sugar
- 1/2 cup roasted cashews (optional)
- 2 tbsp tamarind paste (optional, but authentic)
- 1 tbsp fish sauce (optional, but authentic)
- Salt and black pepper to taste
- Cooked jasmine rice (to serve)
Heat oil in large pot on medium and stir in curry paste, continuing to heat until fragrant; stir in cream until well blended and sauce begins to bubble. Add chicken and stir to coat. Add onions, then cover and allow to simmer on medium for half an hour. Add rest of ingredients except cashews and cover for another half hour. Taste and add more salt/pepper, sugar, tamarind paste, and/or fish sauce if needed. Let sit 5-10 minutes to cool and thicken; serve with rice and topped with cashews if desired.