When Tuck’s mom and dad came home from Thailand, we were gifted with the ultimate arrangement of spices and curry mixes to try. We have loved making them these past few months and have found that modifying this dish is super easy and a fun way to experiment in the kitchen. Because we love spicy, we have added spicy Thai chilies to give the curry a kick. Feel free to incorporate vegetables that you have on hand and approach to make this a complete meal. We know that you probably won’t be able to find the exact packets that we used from Thailand but have included a link to something similar that you can purchase. Most mainstream grocery stores will have curry packets in the Asian aisle as well.
Semi-Homemade Massaman Curry
Makes: 4 servings
Prep Time: 25 minutes Total Time: 40 minutes
- 1 packet Massaman curry mix (similar here)
- 1 can full fat coconut milk
- 1 onion, sliced
- 1 package boneless, skinless chicken thighs cut into strips
- 2 cups water
- 4 – 10 thai chilis
- chopped green onion (optional)
- 3 -4 cups rice or 1 package thai rice noodles
- Add the curry mix and 1/2 of the can of coconut milk to a pan and bring to a boil. Be sure to stir thoroughly until the mix is fully incorporated into the coconut milk.
- Add the chicken and onion and cook for 5 minutes. The chicken does not need to be fully cooked through.
- Add the water and Thai chilis and simmer on low heat for 30 minutes. Keep the lid off the pan so that some of the water can evaporate.
- While the curry in cooking, cook the rice or noodles according to the package directions.
- Serve the curry over rice and noodles, hot. Add the green onions on top for garnish.