Massaman Curry

Pana Napa Massaman Curry – Recipe for my curry paste

Pana Napa Massaman Curry

This recipe measurement for my curry paste.

If you are interested in getting the paste, you can follow this link here

Massaman Curry

Pana Napa Massaman Curry

Prep Time 1 hr
Cook Time 30 mins
Course Main Course, side sharing dish
Servings 2

Ingredients
  

  • 430 g Chicken thigh or drumstick or any parts you preferred
  • 30 g Pana Napa Massan Curry Paste
  • 2 C Skimmed coconut milk (1 part coconut milk + 1 part water)
  • 1 C Coconut cream
  • C Coconut sugar (substitute with 1 Tbsp regular sugar)
  • 2 Tbsp Fish sauce (substitute with 1 Tsp salt)
  • 200 g Potato – boiled and quartered
  • 2 Tbsp Fresh toasted peanuts
  • 3 Small Onion chopped in half or 1 large quartered
  • 1 Wedge Lime
  • 1 Bay leaf

Instructions
 

  • We will start with stewing the chicken. Add chicken pieces with or without bones in a pot and add 2 cups of skimmed coconut milk. Let simmer for 1 hour. You can add more water if the liquid in the bot is going dry.
  • When the chicken is done. Set it aside.
  • Put another pot over medium heat. Add 1/2 C of coconut cream and curry paste inside. Stir well until the cream and curry is well mixed. The coconut cut will start to split. Let it split until you see yellow oil floating on the top. Keep adding the rest of the coconut cream a little at a time.
  • Add the juice from chicken pot into the curry. Add onion, follow by chicken, bay leaves, peanuts and potatoes. Season the curry with fish sauce, tamarind paste and sugar.
  • Turn off the heat, squeeze in a wedge of lime and serve with steamed rice.