Thai Masaman Chicken Gaeng Masaman Gai
Indulge in the rich and aromatic flavors of *Thai Masaman Chicken* (*Gaeng Masaman Gai*), a comforting curry that beautifully blends warm spices, creamy coconut milk, and a perfect balance of sweet, savory, and tangy notes. Tender chicken thighs are simmered with creamy potatoes, roasted peanuts, and fragrant spices like cinnamon and cardamom, creating a dish that's both hearty and satisfying. Finished with a touch of tamarind paste, fish sauce, and palm sugar, this Thai classic delivers a complex, irresistible flavor profile in every bite. Serve it over fluffy jasmine rice for a complete, soul-warming meal. Easy to prepare in under an hour, this Masaman curry is perfect for family dinners or an exotic twist on comfort food.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 3 tablespoons Masaman curry paste
- 400 milliliters Coconut milk
- 250 milliliters Chicken stock
- 2 medium Potatoes (peeled and cubed)
- 1 medium Onion (sliced)
- 50 grams Peanuts (unsalted, roasted)
- 2 tablespoons Fish sauce
- 1 tablespoon Tamarind paste
- 1 tablespoon Palm sugar (or brown sugar)
- 3 pods Cardamom pods
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 2 tablespoons Vegetable oil
- 300 grams Jasmine rice (optional, for serving)
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the Masaman curry paste and sauté for 1-2 minutes until fragrant.
Pour in half of the coconut milk and stir well, allowing the oil to separate slightly from the curry paste.
Add the chicken thighs to the pot and cook for 3-5 minutes, coating them with the curry mixture.
Add the potatoes, onions, cardamom pods, cinnamon stick, and bay leaves to the pot.
Pour in the remaining coconut milk and chicken stock. Stir to combine.
Bring the mixture to a simmer, cover, and cook for 20 minutes or until the potatoes are tender.
Mix in the fish sauce, tamarind paste, and palm sugar. Adjust seasonings to taste, balancing the salty, sweet, and tangy flavors.
Add the roasted peanuts and simmer for another 5 minutes.
Remove the cinnamon stick, cardamom pods, and bay leaves before serving.
Serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 15.9 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 864 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
