Comment préparer

Heat the vegetable oil in a wide, heavy saucepan over medium heat. Add the Massaman curry paste and cook for 2 minutes, stirring, until fragrant and slightly darkened.

Add the sliced onion and cook for 3 minutes, stirring often, until it begins to soften. Add the chicken and sear for 4 minutes, turning so the pieces are coated and lightly colored on the outside.

Pour in the coconut milk and chicken stock, then add the potatoes, tamarind concentrate, fish sauce, and brown sugar. Stir until the sugar dissolves and bring the liquid just to a simmer.

Chicken and potatoes simmering in coconut Massaman curry sauce

Image générée par IA

Reduce the heat to low, cover partially, and simmer for 25 minutes, stirring twice, until the potatoes are fork-tender and the chicken reaches 74°C at the thickest piece.

Stir in 40 g of the roasted peanuts and simmer uncovered for 2 minutes. Taste and adjust with a little more fish sauce or tamarind if needed; the sauce should be creamy, savory, gently sweet, and tangy.

Remove the pan from the heat and rest the curry for 5 minutes. Serve with the remaining roasted peanuts and lime wedges.

Finished Massaman curry garnished with roasted peanuts and lime

Image générée par IA

Pourquoi cette recette fonctionne

Massaman balances creamy coconut milk, aromatic curry paste, sweet onion, tangy tamarind, and salty fish sauce. Potatoes absorb the fragrant sauce while peanuts add a welcome toasted crunch.

Conservation et réchauffage

Comment la conserver

Cool within 2 hours, then refrigerate in an airtight container for up to 3 days. Keep rice separate from the curry when storing.

Comment la réchauffer

Reheat the curry gently in a saucepan over medium-low heat until steaming throughout and the chicken reaches 74°C; add a splash of water if the sauce is too thick.