Massaman Curry
A mild, deeply spiced curry of Persian-influenced origin — slow-braised beef or chicken in coconut milk with potato, onion, roasted peanuts, and warm spices like cardamom and cinnamon.
Cuisines
Thai
Best for
Lunch
Dinner
Build a full meal around Massaman Curry
Get a matched combo of sides and accents
Often paired with
Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
|
1 tablespoon | Vegetable oil |
|
2 tablespoons | Massaman curry paste |
|
200 grams | Chicken Breast , cut into chunks |
|
1 can | Coconut Milk , thick |
|
1 cup | Chicken stock |
|
2 | Potato , peeled and cubed |
|
1 | Onion , sliced |
|
2 | Bay Leaf |
|
1 stick | Cinnamon |
|
2 | Cardamom Pod |
|
1 tablespoon | Fish sauce |
|
1 tablespoon | Tamarind paste |
|
1 tablespoon | Palm sugar |
|
1 | Red Chili , sliced (optional) |
|
Salt | To taste |
|
1 handful | Peanut , roasted |
Instructions
- 1 Heat the vegetable oil in a large pan over medium heat.
- 2 Add the Massaman curry paste and fry for 1-2 minutes until fragrant.
- 3 Add the chicken chunks and cook until they are no longer pink on the outside.
- 4 Pour in the coconut milk and chicken stock, stirring to combine.
- 5 Add the potatoes, onion, bay leaves, cinnamon stick, and cardamom pods.
- 6 Bring to a simmer and cook for 20-25 minutes until the potatoes are tender.
- 7 Stir in the fish sauce, tamarind paste, and palm sugar.
- 8 Adjust seasoning with salt and add the sliced red chili if using.
- 9 Simmer for another 5 minutes to meld the flavors.
- 10 Serve hot, garnished with roasted peanuts.
Tips
For a richer flavor, allow the curry to sit for a few hours or overnight before serving.