Songkran is the annual festival which takes place over three days during the traditional Thai New Year, this year falling on Friday 13 – Sunday 15 April 2018. Throughout Thailand there are celebrations, festivities and plenty of food; all culminating in a momentous country-wide water fight!
In the run up to Songkran, Sanguan Parr, Head Chef at Nipa Thai in London, has shared her recipe for Massaman Gai (Yellow Chicken Curry). A popular but classic recipe from the Southern region of Thailand, the curry is simple to make but guaranteed to impress – the perfect dish for your Songkran celebrations!
Ingredients (to serve four):
2 Chicken breasts
600ml Coconut Milk
2 tbsp Roasted Peanuts
5 Small Onions; sliced
4 Medium Potatoes; cubed
3 tbsp Massaman Curry Paste
2 tbsp Fish Sauce
3 tbsp Palm Sugar
3 tbsp Tamarind Juice
3 Bay Leaves
1 piece Roasted Cinnamon; 1cm long
5 Roasted Cardamom Pods
1 tbsp Vegetable Oil
Step 1: Cut the chicken into chunks, around 2 inches in length.
Step 2: In a wok, heat the vegetable oil, curry paste and 200ml of coconut milk. Keep stirring over a low heat until fragrant.
Step 3: Add the chicken to the wok, turning frequently so all the meat is covered in sauce.
Step 4: Pour in the remaining 400ml of coconut milk and simmer gently for 5 minutes.
Step 5: Add the cubed potatoes, roasted peanuts, onions, fish sauce, palm sugar, tamarind juice, bay leaves, cardamom and cinnamon. Keep over a low heat to simmer until all the ingredients are tender.
Step 6: Remove from the heat and serve with steamed white rice.