This dish was delicious, but the potatoes took forever to cook through, even though I cut them somebody smaller than the one inch you recommended. Once they were cooked, in about 40 (!) minutes, it was great.

I'm also curious about details on how to make this veg: I recently learned about pressing extra-firm tofu to get out excess water, then pan-frying it, and .... haha, I'm really eager to try it with Thai recipes (already making tofu pad thai - yum).

I use the Maesri as well, it's great. My favourite is beef the beef massaman recipe, but the chicken is great as well. It is so difficult not to eat the whole pot in one go.

I generally like Maeploy 🙂

Hello! Do you have a specific brand of massaman curry paste you would recommend ? Thank you!

Just serve whole drums, the meat should fall off very easily when you eat anyway 🙂 Pineapple sounds great.

Also I added pineapple because my fav Thai restaurant adds pineapple to their Massaman

Cut it into thin, ½ inch strips so there's a lot of surface area for the sauce to coat it, and at this size, you simply need it to cook for 2 minutes just until cooked through. So add them in at the end, and marinate the chicken breast with fish sauce as it won't have time to absorb the flavour from the curry.

I live out in the country now with no access to international restaurants, so I'm thrilled to be able to make this at home 💜

Unfortunately I don't know what that bird is!