Posts and replies

Making this one tonight, always a wow recipe ...

Massaman curry is my favourite out of all the Thai curries. I adjusted the linked recipe a little but it's authentic...

A can, 400ml Coconut Milk (ideally thai, full fat)
2 Chicken Thigh Fillets (I used breasts)
1 Onion, Diced (I used 4 shallots)
1 Potato, Diced (ideally waxy)
2 tbsp Palm Sugar (I use brown sugar)
1-2 tbsp Fish Sauce (or to taste, it's salty)
2 tbsp Tamarind Paste (ideally from Thailand)
2 Bay leaves
2 tbsp Roasted Peanuts (I use cashew nuts)
500ml+ chicken stock, progressively to slow cook
3 tpsps Massaman Curry Paste (I use Mae Ploy)

Note - I also saute a cinnamon stick, 1-2 star anise and 5 cardamon pods with the curry paste...

Enjoy

https://satyamskitchen.com/recipe/massaman-chicken-curry/