Kaeng Masaman (Sweet Chicken Curry)

Kaeng Masaman or Masaman Curry is a dish of the South Thai kitchen. In contrast to Indian dishes, a spice paste is used and not a dry spice mixture.

My son is a great lover of this curry dish, as it is mild, even a little sweet, and contains no "unloved" vegetable ingredients.

When to add the coconut milk

In most Thai curry dishes the coconut milk is added at the beginning when the spice paste is fried.

I use a different method, as it can cause the coconut milk to curdle if cooked for a long time. I add the coconut milk only at the end. The results are better with me.

No peanuts for me

I am allergic to peanuts, as are many other people. Therefore I cook without peanuts.

There are many Masaman recipes with peanuts. You can easily leave them out or simply replace them with cashew nuts.

Make curry paste yourself?

Well, if you really have enough time, then you can make the curry paste yourself. In the meantime, there are excellent Masaman pastes for sale. Often these are really good and original, so you can save yourself time.

And of course this dish is gluten-free.

Ingredients

For 4 persons:

600 g chicken breast

1 onion, chopped

300 g carrots (cut in small pieces)

300 g potatoes (cut in small pieces)

3 tablespoons of curry paste (Massaman)

250 ml chicken stock

250 ml coconut milk

1 tablespoon of sugar (optional)

½ bunch coriander, fresh

Oil, for frying

Preparation

Heat oil in a large pan.

Fry the onion together with the curry paste and after a few minutes add the chicken stock.

Add the potatoes and carrots and let it boil down for a few minutes.

Add the chicken and cook for a few minutes until the chicken is done.

Try the broth and add some seasoning if necessary, either with more curry paste or a little sugar.

Now add the coconut milk and heat the curry, but do not boil it any further.

If the curry is too liquid, use some cornstarch. If it is too thick, add some more broth.