This curry is originally from the southern region of Thailand and comes originally from Malay cuisine. It’s cooked with potatoes, cinnamon sticks, cardamom pods, bay leaves and star anise seeds. Add ground peanuts to give it a creamier texture.
- Pour the coconut cream into a pot on high heat. Add the Massaman Curry Paste and cook until oil appears on the surface and the paste becomes fragrant. Stir frequently to ensure it doesn’t burn on the bottom.
- Add the coconut milk and water. Stir, and let it sit until the mixture begins to boil.
- Add chicken, potato, cinnamon stick, star anise, peanut, cardamom, and bay leaf. Let it cook 5-7 minutes until the potato is tender.
- Add soy sauce, starting with 1 teaspoon and adding a little bit more if needed. Turn off the heat.