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Chicken Massaman Curry Recipe
Hanuman and Chef Thapakorn Lertviriyavit (Gorn)
This is the first-ever recorded recipe for Massaman curry - published in 1889 in Bpradtithin Bat Laae Joht Maai Haeht (ประติทินบัตร แล จดหมายเหตุ) by Lady Plean Passakornrawong.
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Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Curry
Cuisine Thai
Servings 6

Ingredients
  

  • 6 pcs chicken thighs or drumsticks
  • 3 cups coconut cream
  • 4 cups coconut milk
  • 1 cup 190 gr massaman curry paste
  • 2 1/2 tablespoons pork fat or ghee
  • 20 small shallots about 200 gr
  • 1 cup sultana raisins
  • 1 cup unsalted peanuts optional, not in the original recipe
  • 2 1/2 tablespoons fish sauce
  • 2 tablespoons palm sugar
  • 2 tablespoons tamarind paste
  • 3/4 cup bitter orange juice sohm sa

massaman curry paste

  • 30 dried red long chili (phrik chee fa) (พริกชี้ฟ้าแห้ง) deseeded and char roasted
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons lemongrass finely sliced and roasted
  • 2 1/2 tablespoons coriander root sliced and roasted
  • 1/2 cup shallots char roasted and peeled
  • 2 1/2 tablespoons Thai garlic peeled and roasted
  • 2 teaspoons coriander seeds roasted
  • 2 teaspoons cumin seeds roasted
  • 2 teaspoons white peppercorns roasted
  • 1 teaspoon ground nutmeg
  • 2 tablespoons mace roasted
  • 3 Siam cardamom roasted
  • 1 tablespoon fermented shrimp paste (kapi)(กะปิย่างไฟ) kapi, grilled
  • 2 sticks of cinnamon 10 gr (optional, not in the original recipe)

Instructions
 

  • An overview image of the curry paste ingredients; each has been separately roasted.
  • Charred roasted dry long chilies.
  • Pound all the ingredients into a smooth paste, and set aside.
  • Simmer the chicken in coconut milk until it is cooked.
  • Heat the pork fat over medium heat, and fry the curry paste until fragrant.
  • Gradually add cooking liquids from the chicken, and continue frying until it incorporates into the curry.
  • Keep stirring until a beautiful red oil floats on top.
  • Continue this until all the liquids are mixed together, then add the cooked chicken.
  • Add shallots.
  • Add sultana raisins.
  • Cook until the shallots are soft, and the curry thickens to the desired consistency.
  • Add fish sauce.
  • Add palm sugar.
  • Add tamarind paste.
  • Squeeze bitter orange juice.
  • Serve.
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