Massaman Curry with Sweet Potatoes
Ingredients
- 400ml (13.5 oz) coconut milk
- 500g (1.1 lbs) sweet potatoes, peeled and cubed
- 250g (8.8 oz) chicken thighs, cut into bite-sized pieces
- 60g (4 tbsp) Massaman curry paste
- 250ml (1 cup) chicken broth
- 150g (1 cup) onion, diced
- 30g (2 tbsp) fish sauce
- 30ml (2 tbsp) tamarind paste
- 30g (2 tbsp) palm sugar or brown sugar
- 50g (1/3 cup) peanuts, roasted
- 30ml (2 tbsp) vegetable oil
- 2 bay leaves
- Salt to taste
- Fresh cilantro for garnish
- Steamed rice for serving
Introduction
Welcome to a flavorful journey exploring the exotic taste of Massaman Curry with Sweet Potatoes. This dish is a harmonious blend of traditional Thai spices, creamy coconut milk, and sweet potatoes, creating a rich and comforting culinary experience. Massaman Curry is renowned for its mild and slightly sweet flavor, perfect for introducing your family and friends to Thai cuisine. Follow this detailed recipe to bring a touch of the East to your dining table!
Kitchen Equipment Required
- Large Pot or Dutch Oven
- Measuring Cups and Spoons
- Sharp Knife
- Cutting Board
- Wooden Spoon
- Bowl for Mixing
Cooking Time
Total estimated time: 1 hour 30 minutes
Instructions
Step 1: Prepare Ingredients
Begin by preparing your ingredients. Peel and cube the sweet potatoes, dice the onion, and cut the chicken thighs into bite-sized pieces. Gather all other ingredients to ensure a smooth cooking process.
Step 2: Cook the Curry Paste
In a large pot or Dutch oven, heat 30ml (2 tbsp) of vegetable oil over medium heat. Add 60g (4 tbsp) of Massaman curry paste and stir-fry for 1-2 minutes until fragrant. This step allows the spices to release their aromas, forming the base of your curry.
Step 3: Combine with Coconut Milk
Add 400ml (13.5 oz) of coconut milk to the pot, stirring well to combine with the curry paste. Let it come to a gentle simmer. This will create a creamy and flavorful sauce for your curry.
Step 4: Cook the Chicken
Add the diced chicken thighs to the pot. Stir to coat the chicken evenly with the curry sauce. Cook for about 5-6 minutes until the chicken is opaque and starts to brown slightly.
Step 5: Add Remaining Ingredients
Introduce the cubed sweet potatoes, 250ml (1 cup) of chicken broth, 150g (1 cup) of diced onion, 2 bay leaves, 30g (2 tbsp) of fish sauce, 30ml (2 tbsp) of tamarind paste, and 30g (2 tbsp) of palm or brown sugar. Mix well, then cover the pot and allow it to simmer on low heat for 30-35 minutes, until the sweet potatoes are tender.
Step 6: Final Touches
Remove the bay leaves and stir in 50g (1/3 cup) of roasted peanuts. Adjust the seasoning with salt, adding more if needed. If you prefer a sweeter curry, you can add a bit more sugar to taste.
Step 7: Serve
Serve your Massaman Curry hot over steamed rice, garnishing with fresh cilantro. The combination of flavors—creamy, tangy, and a bit nutty—is sure to please anyone’s palate!
Conclusion
Congratulations on making an authentic and delicious Massaman Curry with Sweet Potatoes! This recipe highlights the beautiful fusion of Indian and Thai flavors through a delicate balance of spices and creamy ingredients. It’s an excellent choice for a comforting meal on a chilly night or when you’re simply in the mood for a rich, savory treat. Enjoy every spoonful, and don’t hesitate to share this delightful dish with your loved ones. They’ll surely appreciate the taste of your culinary creation from the comfort of their own homes.
