How to Make Authentic Thai Chicken Gaeng Massaman with Peanuts

Simple Summary

Indulge in the rich, aromatic flavors of Thailand with this creamy and nutty Chicken Gaeng Massaman. This comforting curry balances sweet, sour, and savory notes with tender chicken and crunchy peanuts.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cans (14 oz each) coconut milk
• 3 tbsp massaman curry paste
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 2 medium potatoes, peeled and cubed
• 1 cinnamon stick
• 3 bay leaves
• 4 cardamom pods, lightly crushed
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 2 tbsp tamarind paste
• 1/2 cup roasted unsalted peanuts, plus extra for garnish
• 1/4 cup peanut butter (optional, for extra richness)
• Fresh cilantro leaves for garnish
• Steamed jasmine rice for serving

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add the massaman curry paste and fry for 2-3 minutes until fragrant.

2. Add the sliced onion and cook for another 2-3 minutes until softened.

3. Pour in one can of coconut milk and bring to a simmer. Add the chicken pieces and stir to coat with the curry sauce.

4. Add the cinnamon stick, bay leaves, and cardamom pods. Simmer for 10 minutes, stirring occasionally.

5. Add the cubed potatoes, remaining can of coconut milk, fish sauce, palm sugar, and tamarind paste. Stir well and bring to a gentle boil.

6. Reduce heat to low and simmer for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.

7. Stir in the roasted peanuts and peanut butter (if using). Simmer for an additional 5 minutes to allow flavors to meld.

8. Taste and adjust seasoning if needed with more fish sauce, sugar, or tamarind paste.

9. Remove the cinnamon stick, bay leaves, and cardamom pods before serving.

10. Serve hot over steamed jasmine rice, garnished with extra peanuts and fresh cilantro leaves.

Chef's Notes

• For a more authentic flavor, toast and grind your own spices for the curry paste.
• If you prefer a thicker curry, simmer uncovered for a few extra minutes to reduce the sauce.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight.
• For a vegetarian version, substitute the chicken with firm tofu or mixed vegetables like bell peppers and eggplant.
• If you can't find massaman curry paste, you can use red curry paste with added ground cumin and coriander.

Nutritional Info

Per serving (based on 6 servings): Approximately 550 calories. This dish is high in protein from the chicken and peanuts, and contains healthy fats from coconut milk. It's a good source of vitamins A and C from the potatoes and spices, as well as iron and potassium.

Serving Suggestions

• Serve with steamed jasmine rice or coconut rice for an extra tropical touch.
• Pair with a crisp Thai cucumber salad for a refreshing contrast.
• For a complete Thai meal, start with Tom Yum soup and finish with mango sticky rice for dessert.
• Garnish with a sprinkle of crispy fried shallots for added texture and flavor.
• A cold Thai iced tea or a light lager beer complements the rich flavors of the curry perfectly.