Name: Thai Massaman Curry Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 1/2 pounds Yukon gold potatoes (about 4 medium) or other thin-skinned potatoes, cut into 1 ½-inch chunks; 1-2 teaspoons coconut oil; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 medium shallot, cut into thin slices; 2 teaspoons freshly grated ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/8 teaspoon ground cloves; 1/8 teaspoon ground nutmeg; 2-6 tablespoons red curry paste (we used 4 tablespoons Maesri brand for medium heat); 2 cans full-fat coconut milk (27 ounces total); 2 tablespoons fish sauce; 1-2 tablespoons light brown sugar; 1-2 tablespoons tamarind puree or paste; 2 tablespoons peanut butter (optional); 1 1/2 pounds chicken breast, sliced into very thin strips (can substitute chicken thighs, shrimp, or crispy tofu)

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Introduction

Thai Massaman Curry is a rich and flavorful dish that combines tender potatoes and chicken in a fragrant, mildly spicy coconut sauce. This comforting curry is perfect for anyone looking to enjoy a taste of traditional Thai cuisine at home.

A white bowl holds a rich, creamy brown peanut soup filled with light brown chicken pieces and chunks of reddish-brown sweet potato, garnished with bright red chili slices and scattered golden peanuts. On one side of the bowl, there is a neat mound of fluffy white rice topped with more peanuts and a few cilantro leaves. Fresh, shiny green spinach leaves rest next to the rice, adding a fresh contrast. The bowl sits on a white marbled surface, with some cilantro sprigs around it and a small pile of peanuts nearby. A metal spoon dips into the soup, ready to serve. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds Yukon gold potatoes (about 4 medium) or other thin-skinned potatoes, cut into 1 ½-inch chunks
1-2 teaspoons coconut oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 medium shallot, cut into thin slices
2 teaspoons freshly grated ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
2-6 tablespoons red curry paste (4 tablespoons suggested for medium spice)
2 cans (27 ounces) full-fat coconut milk
2 tablespoons fish sauce
1-2 tablespoons light brown sugar
1-2 tablespoons tamarind puree or paste
2 tablespoons peanut butter (optional)
1 1/2 pounds chicken breast, sliced into very thin strips (or chicken thighs, shrimp, or crispy tofu)
Salt, about 1/2 teaspoon for seasoning chicken

Instructions

Step 1: Prepare all ingredients and have them ready next to the stove for a smooth cooking process.
Step 2: Toss the chicken slices with about 1/2 teaspoon salt and set aside. Measure out the spices, keeping whole coriander and cumin seeds separate from the ground spices.
Step 3: Parboil the potatoes by placing them in a pot with cold water just covering them. Bring to a boil and simmer for 5-7 minutes until the potatoes are al dente. Drain and set aside.
Step 4: Heat coconut oil in a large pot or Dutch oven over medium heat. Toast the coriander and cumin seeds for about 2 minutes, stirring constantly.
Step 5: Add the shallots and grated ginger, sautéing for 1-2 minutes until fragrant.
Step 6: Stir in ground cinnamon, cardamom, cloves, nutmeg, and the red curry paste. Cook, stirring, for another 1-2 minutes to bloom the spices.
Step 7: Pour in the coconut milk and add the parboiled potatoes. Simmer for 10 minutes, or until potatoes are tender but not too soft.
Step 8: Season the curry by adding fish sauce, brown sugar, tamarind paste, and whisk in peanut butter if using.
Step 9: Add the sliced chicken to the pot. Simmer for 5 minutes or until the chicken is fully cooked, tender, and opaque.
Step 10: Taste the curry and adjust the seasoning with additional sugar, fish sauce, or tamarind paste to find your preferred balance.
Step 11: Serve the Massaman curry hot with jasmine rice and your favorite toppings.

Tips & Variations

For a vegetarian version, substitute chicken with crispy tofu and replace fish sauce with soy sauce or tamari.
Using chicken thighs instead of breast adds more flavor and keeps the meat juicier.
Adjust the amount of red curry paste to suit your heat preference, starting with less and adding more as needed.
If you can’t find tamarind paste, a squeeze of lime juice can add a nice touch of acidity.

Storage

Store leftover Massaman curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid separating the coconut milk. This curry also freezes well—thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white pot filled with a creamy orange curry that has smooth, slightly thick texture with visible small red chili flakes. Inside the curry, there are several pieces of shredded light brown chicken and large chunks of yellow potatoes with red skins. Bright green cilantro leaves are scattered on top, adding fresh color contrast. A wooden spoon with a dark, polished surface is partially submerged on the right side of the curry. In the blurred background, a white bowl full of plain white rice is visible, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, red potatoes or other thin-skinned potatoes work well. They hold their shape nicely without becoming too mushy.

Is there a substitute for tamarind paste?

If tamarind paste is unavailable, a mixture of lime juice and a pinch of brown sugar can mimic the sweet and sour flavor tamarind provides.