Thai Mussamun Curry With Chicken, Potatoes, and Peanuts

May 21, 2023May 21, 20230 2
Thai Mussamun Curry With Chicken, Potatoes, and Peanuts
in Curry

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cans unsweetened coconut milk , divided ( about 3 1/2 cups )
3 tablespoons mussamun curry paste ( you can find a recipe for this at Mussamun Curry Paste ( Also Spelled Massaman ) )
2 lbs boneless chicken thighs or 2 lbs chicken breasts , cut into bite-size chunks , skin left on
1 large potato , peeled and cut into bite-size chunks ( about 1 1/2 cups )
1 medium onion , halved lengthwise and sliced lengthwise into thick wedges
1/2 cup dry roasted salted peanut
6 cinnamon sticks , each about 3 inches long
3 tablespoons fish sauce
3 3 tablespoons light brown sugar or 3 tablespoons dark brown sugar
3 tablespoons tamarind juice
1/4 teaspoon salt
2 tablespoons freshly squeezed lime juice , plus more if needed

Nutrision Information

Servings Per Recipe
4-6
Calories
685
Sugar
16g
Fat
41g
Mussamun curry is a popular Thai dish that is often made with chunks of meat or vegetables cooked in a rich curry sauce. This version of the curry features tender chunks of chicken, potatoes, onion, and dry roasted peanuts in a fragrant and flavorful curry sauce made with coconut milk, fish sauce, tamarind juice, and mussamun curry paste. The result is a hearty and satisfying dish that is sure to warm you up on a cool day.

Instructions

1.In a large pot, heat 1 can of the coconut milk over medium heat until it begins to boil.
2.Add the mussamun curry paste and stir until well combined.
3.Add the chicken and stir until it is fully coated in the curry mixture.
4.Add the remaining can of coconut milk, potato, onion, peanuts, and cinnamon sticks to the pot.
5.Bring the mixture to a simmer, then reduce the heat to low and cover.
6.Let the curry cook for 20-25 minutes, or until the chicken is fully cooked and the potatoes are tender.
7.Remove the cinnamon sticks from the curry and discard.
8.Stir in the fish sauce, brown sugar, tamarind juice, salt, and lime juice.
9.Taste the curry and adjust the seasonings as needed, adding more lime juice or fish sauce as desired.
10.Serve the curry hot with steamed rice.

PROS

This curry is full of flavor and packed with protein from the chicken and peanuts.

The spices and tamarind juice give the dish a unique tangy-sweet flavor that is sure to be a crowd-pleaser.

CONS

The recipe calls for using curry paste, which may be difficult to find in some areas.

Additionally, the dish is fairly high in fat and calories due to the coconut milk and peanuts.

HEALTH & BENEFITS

While this curry may not be the healthiest option, it does offer some nutrients.
The chicken and peanuts both provide protein, while the spices may have antioxidant and anti-inflammatory properties.
However, the dish is high in fat and should be enjoyed in moderation as part of a balanced diet.

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