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This recipe is classed as easy

Rating 3.49 / 5 (57 votes)

Prep time:
15 min
Cook time:
1 hr

Catherine Fulvio’s creamy, nutty curry is full of south Asian flavours


1. Heat the oil in a large wok or deep frying pan and brown the chicken pieces in batches over a high heat. Remove from the pan along with the juices and set aside.

2. Reduce the heat, add 2 tbsp of the coconut milk to the pan and cook for about 20 seconds before adding the curry paste. Cook for 1-2 minutes until aromatic.

3. Return the chicken and juices to the pan. Add the remaining coconut milk, stock, peanuts, onions, potatoes, cinnamon stick, bay leaves, sugar, tamarind paste and Thai fish sauce. Stir to combine.

4. Cover and simmer, stirring from time to time for about 35-40 minutes until the chicken is tender. Serve with the steamed rice and garnish with fresh coriander.


  • 2 tbsp sunflower oil
  • 1.2 kg chicken, jointed
  • 250 ml coconut milk
  • 2 tbsp massaman curry paste
  • 250 ml chicken stock
  • 60 g peanuts, toasted
  • 2 onions, sliced
  • 4 medium potatoes, diced
  • 1 cinnamon stick
  • 4 cardamom pods
  • 2 bay leaves
  • 2 tsp brown sugar
  • 2 tsp tamarind paste
  • 2 tsp fish sauce
  • Steamed Thai fragrant rice
  • coriander, for garnish

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Latest Comment


AlexanderH22606 AlexanderH22606  Posted 03 Mar 2012 3:28 PM