⏳ Yield & Time

Yield: 12 servings

Preparation Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

🍽 Ingredients

• 2 tbsp Coconut oil
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 1 inch Ginger, grated
• 2 tbsp Massaman curry paste
• 1 can (13.5 oz) Coconut milk
• 1/2 cup Chicken broth
• 1/4 cup Fish sauce (or soy sauce)
• 2 tbsp Brown sugar
• Pinch Salt
• To taste Lime juice
• 1 1/2 cups All-purpose flour
• 1 cup Water
• 1 Egg
• 1/2 tsp Salt
• 1 cup Cooked chicken, cubed
• For garnish Chopped peanuts
• For garnish Fresh cilantro

📖 Instructions

1. First, prepare the Massaman curry sauce. In a medium saucepan, heat two tablespoons of coconut oil over medium heat. Add one large onion, finely chopped, and sauté until softened (about 5 minutes). Then, add four cloves of garlic, minced, and one inch of ginger, grated, cooking for another minute until fragrant. Stir in two tablespoons of Massaman curry paste and cook for one minute, ensuring it's well combined and fragrant. Don't burn it!
2. Next, pour in one can (13.5 ounces) of full-fat coconut milk. Stir to combine and let it simmer for 5 minutes for the flavors to deepen and meld. You should smell the incredible aromas of the curry by now!
3. Stir in 1/2 cup of chicken broth, 1/4 cup of fish sauce (or soy sauce for a vegetarian version), 2 tablespoons of brown sugar, and a pinch of salt to taste. Simmer until slightly thickened. Taste it and adjust seasoning as needed. A few squirts of lime juice could enhance it if you feel it needs a bit of zest. Oh so yummy!
4. While the sauce simmers, make the takoyaki batter. In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 cup of water, 1 egg, and 1/2 teaspoon of salt until smooth. Let the batter rest for at least 15 minutes. This resting time allows the gluten to relax, resulting in fluffier takoyaki.
5. Now for the assembly! Heat your takoyaki pan over medium heat. Lightly grease the molds with oil. Pour a small amount of batter into each mold, about 2/3 full. Place a small piece of cooked chicken (approx 1/2 inch cubes), previously cooked and shredded, into each takoyaki ball. A little tip: Don't overfill or they'll overflow!
6. Once the batter begins to set around the edges, use two wooden skewers or toothpicks to gently rotate the takoyaki balls. You want them to be round and golden brown. This requires a little patience, and you'll need to rotate the balls constantly to ensure even cooking. They'll slowly turn golden, and it's quite meditative, really.
7. Once the takoyaki balls are cooked through and golden brown, carefully remove them from the pan using a spatula. Immediately transfer the cooked takoyaki balls to a bowl and generously coat them in the prepared Massaman curry sauce. Don't be shy!
8. Garnish with chopped peanuts, fresh cilantro, and a squeeze of lime juice. Serve immediately and enjoy the delightful combination of crunchy takoyaki and creamy, flavorful Massaman curry. They're incredible!

📝 Notes

• Ensure the chicken is fully cooked before adding to takoyaki balls.
• Adjust the amount of curry paste and spices to your preference.
• If the batter is too thick, add a little more water; if it is too thin, add a little more flour.