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Massaman Curry

Aromatic, mildly spiced, and slightly sweet Massaman curry that combines the warmth of Persian spices with the richness of coconut milk for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Curry
  • 2 tablespoons Massaman curry paste (store-bought or homemade) Essential for authentic flavor.
  • 1 can coconut milk (14 oz) Provides creamy richness.
  • 1.5 pounds chicken thighs, cut into chunks Can substitute with beef.
  • 2 medium potatoes, peeled and cubed Adds heartiness.
  • 1 medium onion, cut into wedges
  • 0.5 cup roasted peanuts Adds texture and nutty flavor.
  • 3 tablespoons fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 2 tablespoons tamarind paste
  • 1 stick cinnamon
  • 3-4 pods cardamom
  • 1 cup water or chicken broth To adjust consistency.
Optional Additions
  • 1 cup cherry tomatoes
  • 2 tablespoons lime juice

Method
 

Preparing Ingredients
  1. Cut chicken thighs into 1.5-inch chunks, or use chuck roast for beef.
  2. Cube potatoes into 1-inch pieces and cut onion into thick wedges.
Making the Curry
  1. Heat 2-3 tablespoons of thick coconut cream in a large pot over medium heat.
  2. Add Massaman curry paste and fry for 2-3 minutes until fragrant.
  3. Pour in the remaining coconut milk and stir to combine.
  4. Add the cinnamon stick, cardamom pods, and bay leaves.
  5. Add the chicken chunks and let simmer for 10 minutes.
  6. Add potatoes and onion, then stir to coat in sauce.
  7. Pour in water or chicken broth as needed. Simmer for 25-30 minutes until vegetables are tender.
  8. Stir in fish sauce, palm sugar, and tamarind paste. Adjust seasoning.
  9. Add roasted peanuts during the last 5 minutes of cooking.

Notes

Serve over steamed jasmine rice and garnish with extra peanuts and fresh Thai basil. This dish stores well; flavors improve overnight.