This month, Sukha wanted to share a recipe that she learned while visiting Thailand! Try the Massaman curry (kaeng Massaman) and discover how to make the Massaman curry paste!

Massaman Curry


  • 100g of boneless chicken breast (sliced into 1 inch)
  • 1 Tbsp massaman curry paste (see below)
  • 1 Cup boiled potato, sliced pineapple and diced onion
  • 1 Cup coconut cream
  • ½ Cup water
  • 1 Tbsp fish sauce
  • 1-2 Tsp sugar
  • 2 Tbsp cooking oil
  • 1 Tbsp palm sugar


1. Add cooking oil, coconut cream, and the palm sugar in the wok, on low or medium heat, add massaman curry paste, bring it to simmer and stir continuously for 1 minute.

2. Add a little bit of coconut cream and water to prevent from burning

3. Add chicken to your mix, stir regularly until the chicken is cooked.

4. Add fish sauce and sugar on high heat. Keep boiling for 2 minutes and turn the heat off.


Massaman Curry Paste

(Nam Phrik kaeng Massaman)


  • 5 red dried big chillies for red curry paste, chopped and boiled
  • 3 Tbsp chopped shallots
  • 2 Tbsp minced garlic
  • 1 Tbsp chopped galangal (Thai ginger)
  • 1 Tbsp chopped lemon grass
  • 1 Tbsp Thai ginseng
  • ½ Tbsp shrimp paste
  • 1 Tsp chopped kaffir lime peel
  • 1 Tsp fresh or dried coriander root
  • 1 Tsp turmeric
  • ½ Tsp coriander seeds
  • ½ Tsp cumin seeds
  • ¼ Tsp dry peppercorn
  • 1 Tsp curry powder
  • 1 Tsp cinnamon
  • 1 Tsp cardamom
  • 1 Tbsp clovers, Star Anise


Put all ingredients in blender and blend well or pound it by mortar and pestle.