Thai Massaman Curry
This hearty and comforting curry is a testament to Thailand's culinary arts, offering a delightful exploration of texture and taste with every spoonful.
Pantry bits
- Fish Sauce: deep, savory flavor
- Tamarind Paste: sweet-sour note
- Coconut Milk: creamy, rich base
Ingredients
- 500g chicken, beef, or tofu, cut into chunks
- 2 tablespoons vegetable oil
- 3 tablespoons Massaman curry paste
- 400ml can of coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar or brown sugar
- 2 medium potatoes, peeled and cubed
- 1 onion, sliced
- 3 cardamom pods, lightly crushed
- 1 cinnamon stick
- Roasted peanuts for garnish
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pan over medium heat. Add the Massaman curry paste and stir until fragrant.
- Add the meat or tofu to the pan and brown on all sides.
- Pour in half of the coconut milk, stirring well to combine with the curry paste. Allow it to simmer for a few minutes.
- Add the fish sauce, tamarind paste, palm sugar, potatoes, onion, cardamom pods, and cinnamon stick. Stir until everything is well combined.
- Pour in the rest of the coconut milk and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes, or until the meat and potatoes are tender.
- Taste and adjust the seasoning if necessary. Remove from the heat and garnish with roasted peanuts and fresh cilantro.
- Serve hot with jasmine rice.
Thai Massaman Curry is a rich, mildly spicy dish that beautifully blends the flavors of fresh herbs, spices, coconut milk, and your choice of meat.
