chicken thigh meat (boneless, skinless), cut into large bite-size pieces
560
ml
coconut milk
2
Tbsp
massaman curry paste (Mae Ploy)
2
Tbsp
red curry paste (Mae Ploy)
4
Tbsp
palm sugar
3
Tbsp
fish sauce
4
Tbsp
ground salted peanuts
6
each
star anise
4-5
each
medium potatoes, large bite-size pieces
1
each
small onion, chopped
Preparation steps:
Prepare the curry base:
In a medium-sized pot, heat ½ cup of the thick coconut cream (from the top of the can) over medium heat.
Add both curry pastes and stir until fully blended.
Stir in the palm sugar, fish sauce, ground peanuts, star anise, and the remaining coconut milk.
Bring to a simmer.
Cook the chicken and vegetables:
Add the chicken and onion and simmer for 20 minutes.
Add the potatoes and continue simmering for an additional 30 minutes
or until the potatoes are ready.
Serving: With steamed rice.
Share this recipe:
Take note:
Coconut cream - when opening
the coconut milk can,
don't shake or stir it.
The coconut cream, a thicker layer,
is on top and should be scooped
out for use in the curry base.
Preferred coconut milk brands:
Chaokoh or Mae Ploy.
