Massaman Curry
A creamy, aromatic curry that combines a unique blend of spices and flavors, perfect for a comforting family meal or to impress guests.
Ingredients
Main Ingredients
- 1 tbsp Coconut Oil Provides a rich base and adds sweetness.
- 1 large Yellow Onion (chopped) Forms the sweet, aromatic foundation.
- 4 tbsp Massaman Curry Paste Opt for a high-quality store-bought brand.
- 2 cans Full-Fat Coconut Milk (13.5 oz or 400ml each) Adds creamy texture and tropical taste.
- 1.5 lbs Boneless, Skinless Chicken Thighs (cut into 1-inch cubes) Provides tender, juicy morsels.
- 1 lb Yukon Gold Potatoes (peeled and cut into 1-inch cubes) Adds comfort and creaminess.
- 2 tbsp Fish Sauce Adds umami richness.
- 1 tbsp Tamarind Paste Introduces a tangy contrast.
- 1 tbsp Palm Sugar (or brown sugar) Balances out the spices.
- 1/2 cup Roasted Peanuts (unsalted) Adds crunch and richness.
- Cooked as needed Jasmine Rice Fragrant base for serving.
- to taste as needed Fresh Cilantro (chopped, for garnish) Provides freshness.
Instructions
Preparation
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the chopped yellow onion and sauté for about 4-5 minutes until translucent.
- Stir in the Massaman curry paste and toast for 1-2 minutes while stirring.
- Pour in both cans of coconut milk, and whisk gently to combine.
- Add the fish sauce, tamarind paste, and palm sugar, stirring until dissolved.
- Let the sauce come to a gentle simmer.
- Add the cubed chicken and potatoes, stirring to coat them in sauce.
- Lower the heat, cover the pot, and let it simmer for 30-35 minutes.
Finishing Touches
- Stir in the roasted peanuts and cook for another 2-3 minutes to warm them through.
- Taste and adjust seasonings as needed.
- Serve over fluffy jasmine rice, garnished with fresh cilantro.
Notes
Tips: Cook onions until soft, taste the curry before serving, and allow it to rest for flavors to develop.