Thai Mussamun Chicken Curry

4
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"This recipe is was posted by a friend on another cooking site, but the original recipe is from splendidtable This curry has an amazing depth of flavor and is relatively simple to prepare, especially if you've already prepared the curry paste in advance (see my recipe Thai Mussamun Curry Paste). As in any recipe with fish sauce, make sure you use a good quality fish sauce, such as 3 Crabs, Red Boat, or Flying Lion."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (353.6 g)
  • Calories 366.4
  • Total Fat - 13.4 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 165.1 mg
  • Sodium - 7368.5 mg
  • Total Carbohydrate - 27.7 g
  • Dietary Fiber - 3.4 g
  • Sugars - 9.5 g
  • Protein - 33.3 g
  • Calcium - 167.1 mg
  • Iron - 3.1 mg
  • Vitamin C - 21.6 mg
  • Thiamin - 0.2 mg

I buy a block of tamarind paste at the Mexican or oriental grocery, then take a chunk and dissolve it in a bit of water to make the thick juice


Step 1

Open the can of coconut milk and use a fork to stir the contents until smooth and well combined. In a heavy saucepan or Dutch oven (Le Creuset is excellent for this), bring 1/2 cup of the stirred coconut milk to a boil over medium-high heat. Add the curry paste and cook 1 minute, stirring and mashing the paste into the coconut milk.

Step 2

Add the chicken and cook 2 minutes, stirring often, until the chicken begins to change color. Add the remaining coconut milk, fish sauce, sugar, tamarind liquid and salt and bring to a boil. Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato is tender and the chicken is cooked through.

Step 3

Add the teaspoon of lime juice and stir well. Taste and add more lime juice and/or fish sauce, if desired.

You can also add more curry paste at this point if you like it hotter (spicier). I use 4 or more tablespoons! Just stir in and let simmer for a few more minutes.


Step 4

Remove from the heat and let stand 10 minutes. Discard the cinnamon stick, or leave it in as a traditional garnish not to be eaten. Serve hot or warm with rice. Garnish with shredded Thai basil and the chopped peanuts.

Tips & Variations


No special items needed.

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