Massaman Chicken Curry with Roasted Peanuts and Choy Sum

Recipe for an aromatic curry with tender chicken filet

A curry that looks just as mouth-watering as it tastes? A curry with structure and texture, vivid colours and gorgeous fresh herbs – this recipe for Massaman chicken curry with roasted peanuts is a feast for the eye as much as for the palate. Your guests will simply love the opulent serving.

50 minutes

For 10 people

(10 portions)

For the paste:

Dry ingredients

3 tbsp fennel seeds

3 tbsp cardamom seeds

3 tbsp coriander seeds

3 tbsp black peppercorns

3 tbsp cloves

2 hot dried chilis

½-1 tbsp cinnamon


Fresh ingredients

2-3 lemongrass (soft bottom part)

2-3 inch galangal ginger

6 cloves of garlic

2 onions


600 g chicken breast filet

400 g potatoes

2 tbsp tamarind paste

2 bay leaves

2 tbsp palm sugar

3-4 tbsp fish sauce

1 tin coconut milk (approximately 300 ml)

300 ml Oldenburger Culinary Cream, 18% fat


400 ml water

200 g peanuts

a handful of Hing Choi Ran (amaranth)

300 g Choy Sum cabbage

1 tbsp coconut oil

1 tbsp soy sauce

300 g enoki mushrooms


1 kg basmati rice


This sumptuous curry is based on a Massaman curry mixture – a typical Thai blend which combines the best of oriental and Asian curry traditions

The Curry Paste
Toast the dry ingredients in a pan for about 3 minutes on low heat. Remove the outer shell of the cardamom seeds. Fill into mortar and grind to powder. Peel the galangal, onions and garlic and chop into small pieces. Fry dry the fresh ingredients in a pan until toasted on low heat.
Now add the gorgeously fragrant mixture of toasted galangal, garlic and onions into the mortar and grind until smooth.

Rinse chicken filet, pat dry and cut into pieces of approximately 4 cm.
Wash, peel and dice potatoes and onions into cubes of approximately 2 cm. Fry dry the peanuts in a pan until toasted. Wash the Hing Choi leaves and chop the Choi Sum into pieces of approximately 2-3 cm.

Cook the basmati rice.

The Curry 
Heat coconut oil in a pan and add the home-made Massaman curry paste. Add chicken pieces and fry until golden brown. Then fill in the coconut milk, Oldenburger Culinary Cream, water and the roasted peanuts (keep a few for the topping). Add tamarind paste, bay leaves, palm sugar, potatoes, onions and the fish sauce. Cook on a low heat for approximately 15 minutes until sauce thickens. Stir-fry the Hing Choi and the finely cut Choy Sum in coconut oil, then spice with soy sauce and sweat briefly. Then spread over the curry.

The Final Touch
Place curry on a dish, put some roasted peanuts on top and serve with basmati rice.


01. Depending on your customers‘ preferences and likings, you can also use chicken on the bones. The taste is more intense and the meat stays juicier. Pay attention to the preparation time.

03.  Cooking cream will add a wonderfully smooth texture to any sauce. Compared to butter, the fat’s crystallization is delayed in cream. Thus large parts of the fat stay liquid even at low temperatures – leaving the sauce looking appetizingly for longer.

02. An alternative Massaman curry can be prepared with beef, duck or pork.

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