Story and photos by Manos Angelakis
Massamun 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.
1 can coconut milk
1/4 cup chicken broth
1 tbs massamun curry paste, plus extra to taste
1 1/2 tsp coconut sugar
pinch sea salt
1/2 medium onion cut in strips
1/2 medium red capsicum, in strips, use quantity to taste
2-3 potatoes, chopped into bite sized pieces
10-12 green beans, trimmed and sliced in half on the length
1 tsp chopped cilantro, halved
Chicken or Chinese duck breast and thighs, cut into strips
¼ cup roasted, crushed peanut pieces
1 lime, halved
Additional chopped uncooked cilantro leaves, to taste
Bring coconut milk and broth to a gentle simmer and add 1 tbs of massamun curry paste, the juice of half the lime, 2 tsp of Thai fish sauce, 1 tbs of coconut sugar and pinch of salt and mix well for a few minutes. Taste and add additional massamun curry, 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 and 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.
Also see Thai Gastronomy
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