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Thai Mussaman Chicken Curry
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Thai Mussaman Chicken Curry

Thai Mussaman Chicken Curry

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$0.00
Serves:
6
Cooking Time:
45 mins
Cuisine:
Thai
Special Diets:
Gluten Free, Dairy Free
Print Recipe:
To print or download recipe name, ingredients and cooking method
      • 750 grams chicken legs & thigh fillets
      • 500 ml coconut milk (or 140ml coconut cream & 270ml coconut milk)
      • 100 grams fried Tofu, sliced (optional)
      • 3 tablespoon rice bran oil
      • 3 tablespoon Spice Zen Mussaman Curry Spice Blend
      • 3 tablespoon red curry paste (optional for stronger colour and flavour)
      • 2 cloves of fresh Garlic smashed
      • 1 Cinnamon Quill
      • 2 Star Anise
      • 3 chat potatoes
      • 3 French shallots (sliced thinly to deep fry)
      • 2 small brown onions (optional)
      • 2 tablespoons fish sauce
      • 2 tablespoons palm sugar or brown sugar
      • 2-3 tablespoons Tamarind paste
      • ¼ cup unsalted, roasted peanuts
      • ½ tsp salt

 

 

  1. Cut the chicken fillets into small pieces and fry chicken fillets and legs in a skillet for 5 min to seal them. Set aside.
  2. Thinly slice 3 French shallots and fry it till they are brown and crisp. Set aside.
  3. Chop brown onions and potatoes in small size.
  4. Put the oil, Spice Zen Mussaman Curry Spice Blend, Cinnamon Quill, Star Anise, curry paste (optional), smashed garlic cloves and coconut milk in a pot. Bring to a boil over medium-high heat. Cook for several minutes until aromatic and the coconut oil separates a bit.
  5. Add all the chicken, potatoes, onion and enough water to just cover the chicken. Bring to boil, reduce the heat to simmer for approximately 15-20 min until chicken and potatoes are cooked.
  6. Add fried Tofu, fish sauce, palm sugar and tamarind paste. Taste and add salt, palm sugar or tamarind as required. Simmer for another 5 minutes. Garnish the curry with fried shallots and roasted peanuts.
  7. Serve it with jasmine rice and enjoy.

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      • 750 grams chicken legs & thigh fillets
      • 500 ml coconut milk (or 140ml coconut cream & 270ml coconut milk)
      • 100 grams fried Tofu, sliced (optional)
      • 3 tablespoon rice bran oil
      • 3 tablespoon Spice Zen Mussaman Curry Spice Blend
      • 3 tablespoon red curry paste (optional for stronger colour and flavour)
      • 2 cloves of fresh Garlic smashed
      • 1 Cinnamon Quill
      • 2 Star Anise
      • 3 chat potatoes
      • 3 French shallots (sliced thinly to deep fry)
      • 2 small brown onions (optional)
      • 2 tablespoons fish sauce
      • 2 tablespoons palm sugar or brown sugar
      • 2-3 tablespoons Tamarind paste
      • ¼ cup unsalted, roasted peanuts
      • ½ tsp salt

 

 

  1. Cut the chicken fillets into small pieces and fry chicken fillets and legs in a skillet for 5 min to seal them. Set aside.
  2. Thinly slice 3 French shallots and fry it till they are brown and crisp. Set aside.
  3. Chop brown onions and potatoes in small size.
  4. Put the oil, Spice Zen Mussaman Curry Spice Blend, Cinnamon Quill, Star Anise, curry paste (optional), smashed garlic cloves and coconut milk in a pot. Bring to a boil over medium-high heat. Cook for several minutes until aromatic and the coconut oil separates a bit.
  5. Add all the chicken, potatoes, onion and enough water to just cover the chicken. Bring to boil, reduce the heat to simmer for approximately 15-20 min until chicken and potatoes are cooked.
  6. Add fried Tofu, fish sauce, palm sugar and tamarind paste. Taste and add salt, palm sugar or tamarind as required. Simmer for another 5 minutes. Garnish the curry with fried shallots and roasted peanuts.
  7. Serve it with jasmine rice and enjoy.
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