Recipe: Chicken or Duck Massaman

Massaman chicken is one of my favorite Thai dishes. I cook it frequently in my kitchen and have it over rice. in Thailand, they use jasmine rice, but I prefer a short grain Carnaroli or Arborio.

Ingredients

1 can coconut milk
1/4 cup chicken broth
1 tablespoon massaman curry paste, plus extra to taste
1 1/2 teaspoons coconut sugar
Pinch sea salt
1/2 medium onion, cut in strips
1/2 medium red capsicum, cut in strips
2-3 potatoes, chopped into bite-sized pieces
10-12 green beans, trimmed and sliced in half lengthwise
1 teaspoon chopped cilantro
2 teaspoons fish sauce (plus more to taste)
Chicken or Chinese duck breast and thighs, cut into strips

Accompaniments

1/4 cup roasted, crushed peanut pieces
White rice
1 lime, halved
Additional chopped uncooked cilantro leaves, to taste

Method

Bring coconut milk and broth to a gentle simmer, and add 1 tablespoon of curry paste, the juice of half the lime, 2 teaspoons of Thai fish sauce, 1 tablespoon of coconut sugar, and a pinch of salt. Mix well for a few minutes. Taste and add additional curry paste, lime juice, and coconut sugar to your personal liking.

In Thailand, broth is not always used in coconut curries. If you want the sauce to have a thinner consistency, use broth. If you want a creamier texture, it’s OK to skip the broth or use less than 1/4 cup.

Add vegetables and half the cilantro. Simmer a few minutes.

Add chicken or duck, and simmer until cooked to your liking.

Serve over rice. Top with peanuts and the balance of the fresh chopped cilantro. You can add a squeeze of lime and more fish sauce to taste.