Chicken Massaman Curry with Wheat Beer and Crispy Shallots
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6-8
  • 1 tablespoon (15ml) vegetable oil
  • 2 medium red onions (about ¾ lb.), cut pole to pole into 8 wedges each
  • 8 ounces (300g) massaman curry paste (about ½ cup)
  • 1 bottle (12 ounces) Belgian-style wheat beer
  • 1 (14 ounce) can unsweetened coconut milk
  • ¾ cup (175ml) low sodium chicken stock
  • 3 tablespoons (45ml) fish sauce
  • 2½ tablespoons (30g) palm or light brown sugar
  • 2 star anise pods
  • 1 cinnamon stick
  • 8 -10 boneless-skinless chicken thighs, cut into large chunks (about 3 lb., 1.5kg))
  • 1.5 lb. red-skin potatoes or Yukon Gold, cut into large chunks
  • ½ cup (75g) roasted unsalted peanuts
  • 3 tablespoons (45ml) fresh lime juice (about 2 limes), more lime for garnish
  • 1 cup cilantro, lightly packed leaves and tender stems, for garnish
  1. Heat oil in a Dutch oven or large heavy pot over medium-high heat until shimmering. Add onions and cook, turning once until soft and golden brown in spots but not fully cooked, 5–8 minutes; transfer to plate.
  2. Add curry paste to pot and cook, while stirring, for 2 minutes. Stir in beer and bring to a boil, reduce heat, and simmer until reduced by half, about 5 minutes. Add coconut milk, stock, fish sauce, sugar, star anise, cinnamon. chicken and potatoes. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Add onions back in and continue simmering with the cover off, until potatoes are tender and chicken is cooked through but not falling apart, 15 to 20 minutes. Turn off heat and remove star anise and cinnamon stick. Spoon off any excess fat on the surface, if needed. Stir in peanuts and lime juice, and season to taste with salt, if needed.
Recipe by Nerds with Knives at