So last week was the premier of my new cooking show “Horlacher & Walker” and we debuted the show with this amazing Massaman Thai Chicken Curry recipe. If you are not familiar with Thai food, Massaman Curry is sort of a peanut flavored coconut curry. It was amazing and very easy to prepare. Our video preparation of the dish is below which ends up on some very entertaining tangents…like mushroom hunting at the airport, removing maggots during food prep, Shane getting maced at a concert, matchmaking for chef Shane, and much more. Check out the video here:
Video of Massaman Thai Chicken Curry
As you can see, we had a lot of fun making this dish together and it was so good. My husband stole all of the leftovers the following day he loved it so much! As we mentioned in the video, the great thing about Thai curry is that you can throw in as many or few random vegetables that you’d like or have on hand. The most important ingredients are the coconut milk, curry paste, and palm sugar. These ingredients require you to go to a specialty Asian Market, but I’ve supplied links below to those items on Amazon if you’d prefer to have them shipped straight to your house.
- 2 cans of Coconut Milk
- 2 heaping Teaspoons of Mae Ploy Massaman Curry Paste (link below)
- ½ cup of Palm Sugar or Brown Sugar (3 pellets of Palm Sugar)
- 2 cups grilled or boiled chicken (diced)
- 2 cups cooked potatoes (diced)
- 1 heaping teaspoon of peanuts or peanut butter
- 1 tablespoon chopped garlic
- 1 Teaspoon grated or powdered ginger
- 1 Teaspoon dried or fresh chopped thai basil
- Garlic powder to taste
- Crushed red pepper to taste
- ½ cup chopped red onion
- ½ cup chopped yellow onion
- 1 cup chopped carrots
- ½ cup chopped Airport Mushrooms (if you dare! - see video)
- 4 cups steamed white rice
- Prior to making sauce, cook potatoes and chicken. Dice into cubes about 1 inch in size. These will be added to the sauce after prepared.
- Combine coconut milk, massaman curry paste and palm sugar into large sauce pan and stir and simmer on medium heat. Stir continuously until paste and sugar have dissolved into coconut milk.
- Once dissolved, add peanuts, garlic, and spices to taste - we used ginger, basil, garlic powder, and crushed red pepper.
- Add pre-cooked and cubed potatoes and chicken. Then add vegetables to your liking - massaman curry is great with red onion, yellow onion, carrots, and mushrooms. Simmer on medium heat for 10 minutes until vegetables are au dente
- Serve over steamed white rice at about a 1:1 ratio of rice to curry and enjoy!