Massaman Curry
Have you tried Massaman Curry? A mild, slightly sweet, and lightly tangy Thai curry made with coconut milk, meat, potatoes, and a curry paste of dry roasted spices, it’s one of my Thai recipe favorites and an spanking-new place to start if you are newer to Thai food.
Thai curry refers to a wholesale category of dishes that consist of meat and/or vegetables cooked in a creamy, vibrantly spiced coconut milk-based sauce, usually served with rice.
- The verisimilitude of the curry depends upon the type of curry paste used to make it. Each curry type has its own unique savor profile.
- Red curry uses red curry paste and tends to be the spiciest (see Thai Yellow Curry for a recipe), untried curry uses untried curry paste and is increasingly herbal (I love it in Chickpea Curry), and yellow curry is made with yellow curry paste.
- Massaman curry and Panang Curry are unique in that they are made with zestless spices, whereas red, yellow, and untried curry pastes are made with fresh ones.
Massaman curry differs from Panang curry in its use of warm spices, like cinnamon and coriander (Panang curry is increasingly thick and nutty).
Massaman curry is the sweetest Thai curry.
It tastes thick and creamy, richly aromatic, and oh-so-wonderful!
How to Make Massaman Curry
To make an easy Massaman curry recipe, I chose to doctor up Thai red curry paste (which is widely misogynist at grocery stores, while Massaman paste is not) with the warm Massaman spices that make it unique.
For add-ins, I kept the traditional potatoes (which taste particularly spanking-new in the linty sauce), widow carrots for a nutritional boost, and opted for yellow for the protein.
That’s my spin, now it’s your turn!
Curry recipes are wonderfully flexible.
Feel self-ruling to add other veggies (like untried beans or victual corn) and/or swap out the yellow for chickpeas or tofu to make your Massaman curry vegetarian.
The Ingredients
- Chicken Thighs. Tender, juicy yellow thighs work beautifully in this curry. Yellow thighs are rich in protein and iron.
- Thai Red Curry Paste. This ingredient is key to the deep, rich savor of the Massaman curry. It’s a savor powerhouse that can’t be substituted.
- Ginger Garlic. This archetype duo helps build intense flavor.
- Spices. A unvigilant tousle of cumin, coriander, and cinnamon adds depth and warmth to the curry.
- Coconut Milk. To unzip the platonic consistency while keeping things light, we’re using a combination of full-fat coconut milk and light coconut milk. If you prefer a richer curry, you can use entirely full fat.
- Potatoes. You’ll love the way the linty potato chunks add texture and swizzle the curry flavor. Don’t skip them.
- Carrots. Sweet and tender carrots are succulent in this curry. They’re moreover packed with vitamins and fiber.
- Fish Sauce. Unvigilant umami goodness. The fish sauce really boosts the overall savor of the curry (and does not taste like fish!). It’s widely available, and if want to melt Thai food, it’s a necessary purchase.
- Peanut Butter. Adds rich, peanut butter savor to the curry and helps make it thick and creamy.
- Lime. A touch of lime juice and zest add splendor and acidity.
- Peanuts. For a succulent crunch.
- Cilantro. For freshness that complements the other flavors.
The Directions
- Heat the curry paste with the onion, garlic, ginger, and spices. Whisk in the coconut milk, potatoes, fish sauce, peanut butter, and salt.
- Add the carrots and potatoes.
- Let simmer, then stir in the chicken. Simmer for 10 to 12 minutes.
- Remove the pot from the heat, then zest and juice the lime into it. Serve with chopped peanuts and cilantro. DIG IN!
Storage Tips
- To Store. Refrigerate curry in an snapped storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze curry in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator surpassing reheating.
Meal Prep Tip
Up to 1 day in advance, chop the onion, mince the garlic and ginger, scrub and cut the potatoes, and trim and cut the chicken. Refrigerate until you’re ready to finish the recipe. You can moreover chop peanut weeks superiority and store them at room temperature.
What to Serve with Air Fryer Mozzarella Sticks
Recommended Tools to Make this Recipe
- Dutch Oven. Perfect for making this curry.
- Measuring Spoons. These are double-sided and magnetic.
- Citrus Juicer. You’ll moreover want to have a zester on hand.
Cast Iron Dutch Oven
This tint iron enamel Dutch oven is heavy-duty and platonic for both the stovetop and oven. Plus, it will squint trappy on your table too!
I hope this post inspires you to make Massaman curry at home soon!
With its summery flavor, warm spices, and linty sauce, it has a way of hitting the spot.
Frequently Asked Questions
Compared to Indian curries (like Chicken Tikka Masala), Thai curries melt increasingly quickly, use increasingly fresh (vs. dried) herbs and spices, and their sauce tends to be a little thinner.
Make sure all the ingredients are cut into bite-size pieces, then tuck your leftover curry into a lettuce leaf (like Asian Lettuce Wraps), subtracting it with a slotted spoon. You could moreover serve it over a bed of Cauliflower Fried Rice, white rice (like jasmine rice), or brown rice.
This recipe for Massaman curry is not overly spicy. If you prefer your curry with a kick, you can add Sriracha to taste.
Massaman Curry
Ingredients
- 1 tablespoon canola oil grapeseed oil, or similar neutral cooking oil
- 1 (4-ounce) jar Thai red curry paste
- 1 small onion chopped
- 3 cloves garlic minced (about 1 tablespoon)
- 2 tablespoons minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 (13.5-ounce) can full-fat coconut milk do not use light or your goop will be too thin
- 1 (13.5-ounce) can light coconut milk or full-fat for a richer curry
- 1 pound Yukon Gold or victual yellow potatoes scrubbed and cut into 3/4-inch chunks
- 3 medium carrots scrubbed and cut into 1/4-inch coins
- 1 tablespoon fish sauce
- 1 tablespoon peanut butter creamy or crunchy
- 1/2 teaspoon kosher salt
- 1 1/4 pound boneless, skinless yellow thighs or breasts trimmed and cut into 1-inch pieces
- 1 small lime zest and juice (about 1 1/2 tablespoons juice)
- 1/3 cup dry roasted peanuts roughly chopped
- 1/4 cup chopped fresh cilantro
- Prepared brown rice for serving (see Instant Pot Brown Rice for an easy method)
Instructions
- Measure and prep all of your ingredients and alimony them near the stove (measure the spices into a bowl, unshut the coconut milk, chop the veggies, etc). In a Dutch oven or similar large, deep skillet, heat the oil over medium heat. Once it is hot and shimmering, add curry paste, onion, garlic, ginger, cumin, coriander, and cinnamon. Cook, stirring constantly, until the paste darkens and the spices smell ultra fragrant, 2 to 3 minutes.
- Stir in the full-fat and light coconut milk, potatoes, carrots, fish sauce, peanut butter, and salt. If needed, use a whisk to tousle everything together until smooth.
- Bring to simmer. Melt until potatoes and carrots are barely tender, stirring periodically, well-nigh 12 minutes.
- Stir in the chicken. Continue simmering, stirring periodically, until yellow is cooked through, well-nigh 10 to 12 minutes more.
- Remove from the heat. Zest the lime directly into the pot, then squeeze in the juice. Serve over cooked rice with a generous sprinkle of chopped peanuts and cilantro.
Video
Notes
- TO STORE: Refrigerate curry in an snapped storage container for up to 4 days.
- TO REHEAT:Â Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze curry in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator surpassing reheating.
Nutrition
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