Chicken Massaman Curry (Kaeng Matsaman Kai)

Name: Chicken Massaman Curry (Kaeng Matsaman Kai)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 kilograms medium chicken drumsticks (about; 3 cinnamon sticks (optional); 59 milliliters prepared Massaman curry paste (see note above); 79 milliliters dry roasted peanuts (optional); 3 Tbsps fish sauce, or to taste; 369 grams full-fat coconut milk; 3 Tbsps finely-chopped palm sugar or 2 tablespoons brown sugar; 8 larges shallots, peeled or 2 medium yellow onions, peeled and quartered; 4 star anise (optional); 2 Tbsps prepared tamarind pulp; 454 grams waxy potatoes (such as red potatoes or yukon gold), peeled and cut into 2-inch chunks

Chicken Massaman Curry (Kaeng Matsaman Kai) might be just the main course you are searching for. This gluten free and dairy free recipe serves 4. One serving contains 814 calories, 50g of protein, and 49g of fat. Head to the store and pick up full-fat coconut milk, cinnamon sticks, finely-chopped palm sugar, and a few other things to make it today. To use up the palm sugar you could follow this main course with the Halloween Cut Out Sugar Cookies as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe is typical of Asian cuisine.

Instructions

Spoon out about 3/4 cup of the creamy part of the coconut milk that rises to the top of the can and put that in a large heavy-bottomed pot along with the curry paste. Fry the mixture over medium-high heat until the coconut milk starts to turn oily.

Ingredients you will need

Coconut Milk

Curry Paste

Equipment you will use

Pot

Add the chicken drumsticks to the pot along with the remaining coconut milk, sugar, fish sauce, tamarind pulp, and just enough water to barely cover the chicken.

Ingredients you will need

Chicken Drumsticks

Tamarind Pulp

Coconut Milk

Fish Sauce

Whole Chicken

Sugar

Water

Equipment you will use

Pot

Bring the mixture to a boil over medium-high heat; immediately reduce the heat to medium to achieve a simmer.

Let the chicken stew, covered, for 10 minutes.

Ingredients you will need

Whole Chicken

Stew

Add the potatoes, shallots, and dried spices (if used) to the pot.

Ingredients you will need

Potato

Shallot

Spices

Equipment you will use

Pot

Add more water, if necessary to make sure all ingredients are submerged. Adjust the heat to maintain a simmer. Continue to cook, covered, until the chicken, potatoes, and shallots are tender, 15 to 20 minutes.

Ingredients you will need

Potato

Shallot

Whole Chicken

Water

Stir in the peanuts (if used).

Ingredients you will need

Peanuts

Remove the curry from heat and let it cool down a bit before serving with steamed jasmine rice.

Ingredients you will need

Jasmine Rice

Curry Powder

Equipment

Pot

Ingredients

Servings:

1kilograms

medium chicken drumsticks (about 3

cinnamon sticks (optional)59milliliters

prepared Massaman curry paste (see note above)79milliliters

dry roasted peanuts (optional)3Tbsps

fish sauce, or to taste 369grams

full-fat coconut milk 3Tbsps

finely-chopped palm sugar or 2 tablespoons brown sugar 8larges

shallots, peeled or 2 medium yellow onions, peeled and quartered 4

star anise (optional)2Tbsps

prepared tamarind pulp 454grams

waxy potatoes (such as red potatoes or yukon gold), peeled and cut into 2-inch chunks

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The LangeTwins Prince Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.