Chicken Massaman Curry (Kaeng Matsaman Kai)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	27%	47%
fat	0%	3%
aromatics	88%	17%
sweetener	3%	0%
salt	4%	1%
vegetables and beans	33%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 171 for gravy quality

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

368 g	1 (13-ounce) can of full-fat coconut milk
62 g	1/4 cup prepared Massaman curry paste (see note)
1361 g	8 medium-sized chicken drumsticks (about 3 pounds)
454 g	1 pound of waxy potatoes (such as red potatoes or yukon gold), peeled and cut into 2-inch chunks
1200 g	8 large shallots, peeled or 2 medium yellow onions, peeled and quartered
40 g	3 tablespoons finely-chopped palm sugar or 2 tablespoons brown sugar
51 g	3 tablespoons fish sauce, or to taste
	2 tablespoons prepared tamarind pulp
	3 cinnamon sticks (optional)
	4 pieces of star anise (optional)
49 g	1/3 cups dry roasted peanuts (optional)

Method: 5 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Very tasty, great flavours, definitely don't skip the anise and cinnamon, it adds a lot. Unfortunately I found the tamarind to be way too much (I must have misunderstood how to make the paste), so I had to make a second batch of the sauce (without any veggies/” — a cook

“Made this for dinner tonight & it was perfect. I made my own curry paste as I didn't have any ready-made on hand, but now have enough in the freezer for a few more batches, so will be making this again soon!” — a cook