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Thai Massaman Curry

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.

Servings
2 People
Prep Time
30
mins
Cook Time
60
mins
Ingredients
2-4
Total Time
90
mins

Pantry bits

  1. Fish Sauce: deep, savory flavor
  2. Tamarind Paste: sweet-sour note
  3. Coconut Milk: creamy, rich base

Ingredients

  1. 500g chicken, beef, or tofu, cut into chunks
  2. 2 tablespoons vegetable oil
  3. 3 tablespoons Massaman curry paste
  4. 400ml can of coconut milk
  5. 1 tablespoon fish sauce
  6. 1 tablespoon tamarind paste
  7. 1 tablespoon palm sugar or brown sugar
  8. 2 medium potatoes, peeled and cubed
  9. 1 onion, sliced
  10. 3 cardamom pods, lightly crushed
  11. 1 cinnamon stick
  12. Roasted peanuts for garnish
  13. Fresh cilantro for garnish

Instructions

  1. Heat the oil in a large pan over medium heat. Add the Massaman curry paste and stir until fragrant.
  2. Add the meat or tofu to the pan and brown on all sides.
  3. Pour in half of the coconut milk, stirring well to combine with the curry paste. Allow it to simmer for a few minutes.
  4. Add the fish sauce, tamarind paste, palm sugar, potatoes, onion, cardamom pods, and cinnamon stick. Stir until everything is well combined.
  5. 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.
  6. Taste and adjust the seasoning if necessary. Remove from the heat and garnish with roasted peanuts and fresh cilantro.
  7. 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.

Other recipes

Nasi Goreng (Indonesian Fried Rice with Chicken)
Thai Noodle Salad with Peanut Sauce
Crispy Roasted Pork Belly (Thịt Heo Quay)

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