Massaman Curry with Chicken and Peanuts

Why It Matters

Massaman curry’s global acclaim and unique preparation showcase Thailand’s culinary leadership, offering chefs worldwide a proven method to deepen flavor and differentiate their menus.

Key Takeaways

• Coconut milk splits, releasing curry paste flavors uniquely Thai.
• Chef adds chicken thigh, skin-on, for richer sauce absorption.
• Potatoes included, rare in Thai dishes, add texture and bulk.
• Peanuts, tamarind, palm sugar balance sweet, salty, nutty profile.
• Served with roti, garnished with fried shallots and coriander.

Summary

Chef Ian Kittichai of Bangkok’s Khum Hom restaurant demonstrates how to make chicken massaman curry, a dish crowned CNN Travel’s number‑one worldwide. He begins by heating coconut milk, a departure from the usual oil‑based start, to coax out deeper flavors.

The technique hinges on allowing the coconut milk to split, which releases the massaman curry paste’s aromatics. He then adds a tablespoon of paste, followed by bone‑in, skin‑on chicken thighs that absorb the sauce, and potatoes—an uncommon Thai ingredient that adds heartiness. Seasonings of shallot, palm sugar, peanuts, tamarind paste, and fish sauce create a balanced sweet‑salty‑nutty profile.

Kittichai emphasizes that the “splitting” method is distinctly Thai, contrasting with Western practices that aim to keep sauces unified. The inclusion of peanuts imparts a nutty depth, while fried shallots and coriander finish the dish, served alongside roti.

The presentation underscores Thailand’s culinary innovation and its influence on global cuisine, encouraging chefs to adopt authentic techniques that enhance flavor complexity and authenticity.

Original Description

Massaman curry is a fusion dish, incorporating influences from Thai, Indian, and Malaysian cuisines. Chef Ian Kittichai is the owner of Khum Hom Thai restaurant in the Mövenpick BDMS Wellness Resort Bangkok. Here he prepares Massaman curry with chicken, potatoes and peanuts. Chef Ian explains the importance splitting the coconut milk in order to bring out the flavor of the curry paste.

Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

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