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Recipe: Authentic Massaman Thai Curry from Head Chef Sanguan Parr at Nipa Thai

Posted: 5th April 2018

Songkran is the annual festival which takes place over three days during the traditional Thai New Year, this year falling on Friday 13 – Sunday 15 April 2018.  Throughout Thailand there are celebrations, festivities and plenty of food; all culminating in a momentous country-wide water fight!

In the run up to Songkran, Sanguan Parr, Head Chef at Nipa Thai in London, has shared her recipe for Massaman Gai (Yellow Chicken Curry). A popular but classic recipe from the Southern region of Thailand, the curry is simple to make but guaranteed to impress – the perfect dish for your Songkran celebrations!

Ingredients (to serve four):

  • 2 Chicken breasts
  • 600ml Coconut Milk
  • 2 tbsp Roasted Peanuts
  • 5 Small Onions; sliced
  • 4 Medium Potatoes; cubed
  • 3 tbsp Massaman Curry Paste
  • 2 tbsp Fish Sauce
  • 3 tbsp Palm Sugar
  • 3 tbsp Tamarind Juice
  • 3 Bay Leaves
  • 1 piece Roasted Cinnamon; 1cm long
  • 5 Roasted Cardamom Pods
  • 1 tbsp Vegetable Oil

Method:

Step 1: Cut the chicken into chunks, around 2 inches in length.

Step 2: In a wok, heat the vegetable oil, curry paste and 200ml of coconut milk. Keep stirring over a low heat until fragrant.

Step 3: Add the chicken to the wok, turning frequently so all the meat is covered in sauce.

Step 4: Pour in the remaining 400ml of coconut milk and simmer gently for 5 minutes.

Step 5: Add the cubed potatoes, roasted peanuts, onions, fish sauce, palm sugar, tamarind juice, bay leaves, cardamom and cinnamon. Keep over a low heat to simmer until all the ingredients are tender.

Step 6: Remove from the heat and serve with steamed white rice.

Throughout Songkran 2018, Nipa Thai will be offering its traditional menu. Nipa Thai is open from 5pm-10.30pm, Monday-Sunday.

Credit to: Nipa Thai, Royal Lancaster London, Lancaster Terrace, London W2 2TY

Tel: 020 7551 6000 or www.niparestaurant.co.uk