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Thai Mussaman Chicken Curry - Recipe
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Thai Mussaman Chicken Curry - Recipe

Thai Mussaman Chicken Curry - Recipe

(1 review) Write a Review
$0.00
Serves:
4
Cooking Time:
45 mins
Cuisine:
Thai
Special Diets:
Gluten Free, Dairy Free
Print Recipe:
To print or download recipe name, ingredients and cooking method
      • 500 grams chicken legs & thigh fillets, diced
      • 400 ml coconut cream
      • 2 tablespoon sunflower oil
      • 1-1½ tablespoon Spice Zen Mussaman Curry Spice Blend (adjust to taste)
      • 2 cloves of fresh Garlic smashed
      • 3 chat potatoes, diced
      • 2 medium onions, pureed
      • 1 tablespoon fish sauce (optional)
      • 1 tablespoon coconut sugar
      • ½ cup water/ chicken stock
      • 1 teaspoon lime juice (optional)
      • Fried shallots, for garnish
      • ¼ cup unsalted, roasted peanuts for garnish (optional)
      • Salt to taste

 

 

  1. Heat oil in a pot over medium heat. Add the chicken and brown it slightly. Remove and set aside.
  2. In the same pot, add pureed onion and sauté until slightly caramelised. Add garlic and saute.
  3. Add Spice Zen Massaman Curry Blend and stir until fragrant. Pour in the coconut cream and bring it to boil over a medium heat. Reduce the heat and let it simmer on a low heat until the coconut oil separates from the cream.
  4. Add chicken, potatoes, water/ chicken stock, coconut sugar, fish sauce (optional) and salt to the pot. Stir well and cover the pot. Let it simmer on a low heat until chicken and potatoes are tender, and curry has thickened.
  5. Taste and adjust the salt, seasoning and add 1 tsp of lime juice, if needed.
  6. Garnish with roasted peanuts and fried shallots. Serve it with steamed jasmine rice.

Notes: For classic beef Mussaman curry, swap chicken for beef chuck or brisket. Will likely require additional water/stock and longer cook time.

1 Review Hide Reviews Show Reviews

  • Great Curry
    5

    Posted by Unknown on 15th Sep 2024

    Very delicious!!

Write a Review
      • 500 grams chicken legs & thigh fillets, diced
      • 400 ml coconut cream
      • 2 tablespoon sunflower oil
      • 1-1½ tablespoon Spice Zen Mussaman Curry Spice Blend (adjust to taste)
      • 2 cloves of fresh Garlic smashed
      • 3 chat potatoes, diced
      • 2 medium onions, pureed
      • 1 tablespoon fish sauce (optional)
      • 1 tablespoon coconut sugar
      • ½ cup water/ chicken stock
      • 1 teaspoon lime juice (optional)
      • Fried shallots, for garnish
      • ¼ cup unsalted, roasted peanuts for garnish (optional)
      • Salt to taste

 

 

  1. Heat oil in a pot over medium heat. Add the chicken and brown it slightly. Remove and set aside.
  2. In the same pot, add pureed onion and sauté until slightly caramelised. Add garlic and saute.
  3. Add Spice Zen Massaman Curry Blend and stir until fragrant. Pour in the coconut cream and bring it to boil over a medium heat. Reduce the heat and let it simmer on a low heat until the coconut oil separates from the cream.
  4. Add chicken, potatoes, water/ chicken stock, coconut sugar, fish sauce (optional) and salt to the pot. Stir well and cover the pot. Let it simmer on a low heat until chicken and potatoes are tender, and curry has thickened.
  5. Taste and adjust the salt, seasoning and add 1 tsp of lime juice, if needed.
  6. Garnish with roasted peanuts and fried shallots. Serve it with steamed jasmine rice.

Notes: For classic beef Mussaman curry, swap chicken for beef chuck or brisket. Will likely require additional water/stock and longer cook time.

Mail me to send Recipes: info@spicezen.com.au

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