Massamun Curry with Chicken Quarter

  • 1 piece (0.59 lbs) Chicken Quarter 
  • 100 gram Yellow onion (diced)
  • 150 gram Baby Potato (Cut into bite-size pieces)
  • 150 gram Carrot (Cut into bite-size pieces)
  • ½ cup of Roasted Peanut (unsalted)
  • 2-3 tbsp of Thai & True Massamun Curry Paste
  • 2 cups Coconut Milk
  • 1/2 tbsp Palm Sugar
  • 1 tbsp Fish Sauce (or Soy sauce)
  • ½ of Water (optional)
  • 8 Star Anise (optional)
  • 1-2 tbsp Tamarind Paste (optional) 
  1. Add 1 cup of coconut milk in a medium heated pan. Add 1-2 Tbsp of Thai & True Massamun Curry Paste and mix well. Then place the Chicken Quarter, cook for 5 minutes. 
  2. Add yellow onion, baby potato carrot. Stir together and add another cup of coconut milk. 
  3. Add palm sugar, fish sauce, and Tamarind to taste. Then add peanut, star anise and water (if the soup is too dry). Cover with lid and simmer for 15-20 minutes or until vegetables are tender. 
  4. Turn off heat and Serve hot with cooked rice