Thai Muslim Chicken Curry (Kai Massaman)

  • 3 Tbsp Massaman curry paste
  • 500 gm (~1 lb) chicken drummettes or other cuts of chicken, beef or pork.
  • 2 cups sweet potato (or regular white potato), cut into large chunks
  • 2 1/2 Tbsp sugar
  • 3 tablespoons fish sauce
  • 1 cup  coconut cream
  • 3 cups coconut milk

  1. Into a wok add 3 Tbsp of Massaman Curry paste.
  2. ½ cup of coconut milk and mix over a medium heat.
  3. Reduce the curry coconut milk until the oil just appears on the surface and edge of the mix. 
  4. Immediately add the balance of the coconut milk, the fish sauce and sugar to the contents and mix.
  5. Add the mini-drumsticks or other cuts of chicken to the mixture and allow to boil.
  6. Add the chunky potato and coconut cream.
  7. Simmer until the chicken is just cooked and the potato is of the right consistency.
  8. Transfer the wok contents to a serving bowl.

Serve with steamed rice.