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Mussamun Curry with Chicken

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Mussamun Curry with Chicken
Submitted by:
Makes: 1 servings adjust
A spicy Thai curry dish with it's roots in Indian cooking.



  • 1 can Coconut Milk

Step 1

In a large wok or Dutch oven, bring 1\2 cup of the coconut milk to a boil over medium-high heat.


  • 1 12 tablespoons Massaman Curry Paste, store bought

Step 2

Add the curry paste and cook about a minute, blending the paste into the coconut milk.


  • 1 pound Boneless Skinless Chicken Breast, or thighs cut into thin strips

Step 3

Add the chicken and cook for a couple of minutes, stirring often, until the chicken begins to change color. Remove the chicken to a bowl and reserve.


  • 18 teaspoon Salt
  • 1 12 tablespoons Tamarind Liquid
  • 1 12 tablespoons Dark Brown Sugar
  • 1 12 tablespoons Fish Sauce
  • 2 Cinnamon Sticks, about 3 inches long
  • 14 cup Dry Roasted Peanuts
  • 1 Carrot, sliced in 1/4 width
  • 12 large Potato, peeled, diced into large chunks
  • 12 medium Onion, sliced into thick wedges

Step 4

Add all the remaining ingredients except lime juice and bring to a boil.

Step 5

Reduce the heat to maintain a simmer and cook 15 to 20 minutes, until the potato and carrots are tender


  • 1 tablespoon Fresh Squeezed Lime Juice

Step 6

Add the chicken back to the pot and cook for 3 -4 minutes until cooked through. Add 1 tablespoon lime juice and stir well. Taste and add more, if desired.

Step 7

Remove from the heat and let stand 10 minutes.


  • Jasmine Rice

Step 8

Serve hot with Jasmine Rice
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