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Massaman Chicken Curry with Beer

For those of us who hear the word curry and fear for our taste buds, this is the perfect meal. Massaman curry offers up all the rich, delicate flavors of curry without the excess heat. Though, if you do like challenging yourself to a hearty helping of eye-watering spice, you can add in a few teaspoons of your spice of choosing.
Another thing that’s special about this curry is that it uses flavors that aren’t usually found in everyday meals – not in the US, that is. The combination of coconut, anise, cinnamon, and lime may sound unusual at first, but once you try the dish for yourself, you’ll realize what you’ve been missing out on. And let’s not forget about the beer!
The base for this curry is your average chicken stock and fish sauce, as well as a can of beer. The beer flavor creates the perfect citrusy sweet, yet bitter undertones that tie everything else together.

Massaman Chicken Curry with Beer Recipe

This sweet and savory curry is traditionally made with shallots. You can replace the red onions in this recipe with shallots if you like, or you can choose to use both. Usually, red onions come out feeling more crunchy and fresh than shallots do.
Massaman curry makes for an impressive dinner party meal. Serve with rice or naan bread, lime wedges, and plenty of cilantro.
Ingredients:
  • 4 lbs chicken thighs
  • 2 tablespoons vegetable oil
  • 1½ lbs Yukon gold potatoes
  • 2 medium red onions
  • ¾ cup Massaman curry paste
  • 14 oz unsweetened coconut milk
  • ¾ oz low sodium chicken stock
  • 3 tablespoons fish sauce
  • 2 tablespoons light brown sugar
  • 2 star anise pods
  • 1 cinnamon stick
  • 3 tablespoons lime juice
  • Cilantro sprigs for garnish
  • Kosher salt
  • Ground black pepper
  • 1 can FRIO beer
Serves 8
TIME: 1 hour 20 minutes
Step 1 - In a large pot over medium heat, add the oil and the chicken. Cook the chicken 8-10 minutes per side. Then, take the chicken out of the pot and set aside for later. Step 2 - Next, cut the potatoes into bite-sized chunks and cook them in the pot for 10 minutes. Take them out of the pot and set aside. Cut the onions into wedges, then cook for 6 minutes or until they have turned golden brown but aren’t fully cooked. Transfer the onions to a plate and set aside.
Step 3 - In the now empty pot, cook the curry paste for 2 minutes. Add in the beer and let this reduce by about half – about 7 minutes. Next, add the chicken and potatoes back to the pot, then add in the coconut milk, chicken stock, fish sauce, sugar, anise pods, and cinnamon stick. Bring this to a boil, then let simmer for 25 minutes.
Step 4 - Add in the onions and lime juice, then continue cooking for another 20 minutes or until both the chicken and potatoes are tender.
Step 5 - Turn off the heat and season with salt and pepper. Serve with rice, and garnish with cilantro.
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