Massaman Chicken

Now that I've made my pretty brown batch of Massaman curry paste, what do I with it? Here's an idea: let's make a curry out of it!

Massaman Chicken

1 recipe Massaman Curry Paste
12 oz chicken breast meat, chopped
1 Tbl peanut oil
1 lg onion, diced
3 med. carrots, sliced
1 cup coconut milk.
2 sticks cinnamon
1/2 cup peanuts, roughly chopped
(optional) 3 Tbl fish sauce

1. Heat oil in a wok or large pan. Add chicken & onion, saute until chicken is about to brown.

2. Add carrots, saute 2 minutes.

3. Add paste, saute 1 minute.

4. Add coconut milk, cinnamon sticks, peanuts, fish sauce. Simmer 5 mins, until chicken is cooked and flavors are mingled.

Makes: 6 servings.

Patrick's Notes:

(a) You can do more simmering time and less sauteing time if you wish for further flavor mixing. As written, the chicken stays tender and the carrots crisp-tender, but the flavors still have time to mingle.

(b) For a veggie version, replace the chicken with cauliflower and/or tofu, and add in step 2.

WW info: 12pts chicken + 8 pts peanuts + 10 pts cocomilk / 6 servings = 5 pts/serving.

Posted by patrick on May 26, 2004 | TrackBack


If I may add a little suggestion. You might get better result with the curry if you try cooking the paste a bit more. I do it the Thai way, stir frying the paste in either a bit of oil or a bit of coconut cream until it is extremely fragrant, and the oil begins to separate. Then add the chicken and vegetable and the rest of the coconut milk.

This way, you will get a gorgeously fragrant curry with a beautiful layer of oil on top, which is how it's supposed to be.


Posted by: Pim on May 28, 2004 9:30 AM

1 recipe Massaman Curry Paste really DOES NOT HELP.
I arrived here browsing for a recipe. What I need is a tablespoon measurement - or any accurate measurement.
I'll keep surfing.

Posted by: Curry Phan on May 9, 2005 11:39 PM

Hey Curry Phan: check out the curry paste recipe at:

Posted by: russell on May 21, 2005 9:46 AM
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