Thai Mussaman Chicken Curry
- Serves:
- 6
- Cooking Time:
- 45 mins
- Cuisine:
- Thai
- Special Diets:
- Gluten Free, Dairy Free
- Print Recipe:
- 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
- Cut the chicken fillets into small pieces and fry chicken fillets and legs in a skillet for 5 min to seal them. Set aside.
- Thinly slice 3 French shallots and fry it till they are brown and crisp. Set aside.
- Chop brown onions and potatoes in small size.
- 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.
- 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.
- 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.
- 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
- Cut the chicken fillets into small pieces and fry chicken fillets and legs in a skillet for 5 min to seal them. Set aside.
- Thinly slice 3 French shallots and fry it till they are brown and crisp. Set aside.
- Chop brown onions and potatoes in small size.
- 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.
- 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.
- 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.
- Serve it with jasmine rice and enjoy.
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