Recipe Cook Time
Preheat the coconut milk over medium heat until boiling, add chicken thigh, reduce the heat and simmer for 15 minutes until tender.
Preheat the coconut cream over medium heat until oil surfaces.
Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts.
Season to taste with sugar, fish sauce, tamarind juice and lime juice.
Add the remaining ingredients, and simmer until everything is tender and cooked through.
Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber relish can also be served as condiments.
For Massaman Curry Paste
Place all paste ingredients in a food processor (or blender) and process well.
To make a sauce rather than a paste, add more coconut milk (1 to 2 cans).
To use immediately, place sauce in a casserole/baking dish together with chicken, seafood, vegetables.
Stir well to combine, and bake in the oven at 350 degrees until finished.
You can store curry pastes in a sealed container in the refrigerator for up to 2 weeks, or until needed.
When ready to use, add more coconut milk to make a sauce, then add your other ingredients.