Thai Massaman Curry Recipe
A rich and flavorful Thai Massaman Curry featuring tender chicken, Yukon gold potatoes, and a harmonious blend of aromatic spices and coconut milk. This comforting dish perfectly balances savory, sweet, and tangy flavors, enhanced by traditional Thai ingredients such as tamarind paste, fish sauce, and peanut butter. Ideal served with jasmine rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Main 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)
Instructions
- Prepare Ingredients: Have all ingredients prepped and ready beside the stove to streamline cooking.
- Season Chicken: Toss the thinly sliced chicken breast with about 1/2 teaspoon salt to enhance flavor before cooking.
- Parboil Potatoes: Place potatoes in cold water just covering them, bring to a boil, then simmer for 5-7 minutes until al dente. Drain and set aside.
- Bloom Spices and Curry Paste: Heat coconut oil in a large pot or Dutch oven over medium heat. Sauté coriander and cumin seeds for 2 minutes, stirring constantly. Add shallots and grated ginger, cooking for 1-2 minutes. Then stir in the ground cinnamon, cardamom, cloves, nutmeg, and red curry paste until fragrant.
- Add Coconut Milk and Potatoes: Pour in the full-fat coconut milk and add the parboiled potatoes. Simmer gently for 10 minutes or until potatoes are fork-tender but still hold their shape.
- Season the Curry: Stir in fish sauce, light brown sugar, tamarind paste, and whisk in the peanut butter if using. These ingredients create the signature sweet, salty, and tangy balance.
- Cook Chicken: Add the sliced chicken to the curry and simmer for 5 minutes or until the chicken is fully cooked through, tender, and opaque.
- Adjust Seasoning: Taste the curry and modify sweetness, saltiness, and acidity by adding extra sugar, fish sauce, or tamarind paste as desired to find your perfect flavor balance.
- Serve: Serve the Massaman curry immediately with steamed jasmine rice and your favorite Thai toppings for an authentic experience.
Notes
- You can substitute chicken breasts with chicken thighs for a richer flavor, or replace meat entirely with shrimp or crispy tofu for a variation.
- Tamarind paste or puree is essential for the signature tangy flavor; use light or dark tamarind paste depending on availability.
- Adjust the amount of red curry paste to your heat preference, starting from 2 tablespoons for mild and up to 6 tablespoons for spicy.
- Peanut butter is optional but adds a creamy nuttiness that complements the curry beautifully.
- Parboiling potatoes prevents them from becoming too mushy during simmering in the curry.
Keywords: Thai Massaman Curry, Thai Chicken Curry, Coconut Milk Curry, Spicy Thai Curry, Traditional Thai Recipe
Find it online: https://jedentaglecker.com/thai-massaman-curry-recipe/
