Thai Chicken Massaman Curry with Sweet Potatoes
This tasty Thai chicken massaman curry with sweet potatoes recipe is simply delicious! It's an easy recipe using chicken thighs, sweet potatoes, and fragrant spices. It's a perfect quick lunch or dinner that can be ready in 30 minutes!
Ingredients
1 ½ pound chicken thighs
¼ cup Thai Massaman curry paste
1 cinnamon stick
3 whole star anise
3 cardamom pods
3 whole cloves
3-4 whole bay leaves
½ pound sweet potatoes, cut into 1 ½-inch pieces
1 small onion, cut into 1 ½-inch pieces
1 ½ tablespoons tamarind sauce
1 can coconut milk, 14 ounces
3 tablespoons sugar, brown, palm, or white sugar
1 ½ tablespoons fish sauce
1 cup stock or broth
⅓ cup crushed peanuts
Instructions
1-This step is optional but highly recommended. In a frying pan, dry roast the spices (cinnamon, cardamom, star anise, and cloves) on low heat until fragrant.
2-Heat a Dutch oven or a large pot until warm on medium heat. Add the coconut milk and cook until the creamy coconut milk separates. It takes about 2-3 minutes. The sauce will thickens, and bubbles will form.
3-Add the Massaman curry paste and break up the clumps. Cook for 1-2 minutes until you have a thick sauce.
4-Add the spices, sugar, and fish sauce, stir well, and cook for 2 minutes.
5-Add the chicken, potatoes, onion, and the stock. Give it a good stir and cook for 10 minutes.
6-Last, add the peanuts and tamarind sauce, and stir well. Taste and adjust flavors with more fish, sugar, or tamarind sauce. Serve jasmine rice. Basmati and coconut rice go well with this Southern Thai curry too. Enjoy!