Thai Recipe by Chef Tummy – Massaman Curry Chicken in Coconut Milk


Thai Recipe – Massaman Chicken in Coconut Milk with Potato, Onion, Tamarind, Palm Sugar & Fish Sauce. The spices in the Massaman paste will perfume your kitchen as they combine with the chicken, potato and onions. This dish is a symphony of spicy Massaman paste with salty fish sauce, tangy tamarind and sweet palm sugar. This recipe and many others can be found on www.cheftummy.com/tales/ under the Tummy Tales & Blog section.


25 thoughts on “Thai Recipe by Chef Tummy – Massaman Curry Chicken in Coconut Milk

  • MrsChubbyTeddy

    I’m so glad you’re keeping it authentic, for those of us scouring the internet for “authentic” Thai food we thank you. I can’t? wait to try this tonight.

  • espaceman000

    I just had really good massaman last night, and yet this video makes me anxious for more! Anyway, thanks so much for posting these videos.? Can’t wait to try it out.

  • tokyoreport85

    Great? video! Massaman is my favorite thai dish, but eating out can get expensive. I can’t wait to try this at home. I’m ordering my massaman paste today.

    I wish you success in your endeavors. I am planning a long stay in Thailand myself.

  • raozaqwe

    I am Thai people . I know how to make Delicious Mussaman Curry . It very Very difficult . But? it very yummy too. 😀

  • raozaqwe

    I am Thai people . I know how to? make Delicious mussamaa Curry . It very Very difficult . But it very yummy too. 😀

  • snyena

    I’ve seen a couple of recipes for this dish that included? star anise, cardamom, cinnamon and clove fried on the pan before the Massaman curry paste was added. What’s your opinion on that?

  • ChefTummyCooks

    Toasting the spices listed below in a dry pan and adding them to the dish while it is cooking makes for an intense and robust flavor. When I make that version, I either? remove the whole spices from the cooking pot before I serve it, or warn my dinner guests that the chunky spices are present so they don’t bite into them or choke on them *smile*. This version I recorded is the basic version that each cook can customize according to their enthusiasm and tolerence for pungent spice flavors.

  • MarlenBlazevic

    This is one? of my favorite thai dishes and now I can make it at home! But since this doesn’t have any veggies in there, what do you reccomend to have as a side dish? To be sure I get all my daily vitamins.

  • Frueco

    Great Video! Thank You! You really motivated? me to cook my first thai dish 🙂 Greetings from Bavaria, Germany!

  • carmeninfl

    WOW , you did a excellent job cooking,creating, explaining. This is one of the best, I am using your recipe for sure. Thanks ..EXCELLENT? JOB.
    Carmen Stranieri

  • eddiepoju

    Thank you! I tried the recipe and it was Sooo good. I mean really good. Definetly going? to cook that again!

  • ChefTummyCooks

    I made my own. There are many brands available and I have used Nittaya and Lobo brands – you can experiment with those available in your area and adjust the store bought brand by adding powdered cumin or other spices to customize? the paste to your liking!

  • Geohan1988

    Thank you, very easy to make? it when you shows how to.
    thailand is wonderful country and thier food also very nice the most of it 😉

  • ir0n2541

    I am so glad you mentioned the fish oil tip, i thought my fish oil smelt a bit funny but didnt think twice why that was, after you mentioned how quickly it goes off i threw mine away and going to buy a? new one tomorrow. Thanks!

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