Massaman Curry: An Authentic Thai Recipe for a Weeknight

Discover the rich, aromatic world of authentic Massaman Curry, a dish that perfectly balances sweet, savory, and tangy flavors with a gentle, warming spice. This recipe demystifies the classic Thai curry, transforming it into a simple and rewarding weeknight meal. Forget takeout; this is your new go-to for a restaurant-quality dinner that fills your kitchen with the most incredible fragrance.

What Is Massaman Curry?

Massaman Curry is a unique Thai curry with a fascinating history. Its roots are believed to lie with Persian and Malay traders, which is why it features spices not typically central to Thai cuisine, like cardamom, cinnamon, and nutmeg. Unlike its fiery cousins, green and red curry, Massaman is milder, richer, and has a more savory, peanut-forward flavor profile. It’s the ultimate comfort food, characterized by its thick, creamy coconut base, tender chunks of potato, and your choice of protein.

Why You’ll Love This Massaman Curry Recipe

• Incredibly Flavorful: A complex blend of spices creates a deep, aromatic sauce that is simply irresistible.
• Quick & Easy: This recipe is designed for a busy weeknight, coming together in under an hour without sacrificing authentic taste.
• Fully Customizable: Easily swap proteins like chicken, beef, or tofu. You can also add your favorite vegetables to make it your own.
• Hearty & Satisfying: With potatoes and a rich coconut sauce, this is a truly filling and comforting meal that will leave everyone satisfied.

The Heart of the Flavor: Key Ingredients

The secret to a spectacular Massaman Curry lies in using the right ingredients. While the list might seem long, each component plays a crucial role in building its signature flavor.

Massaman Curry Paste: The Secret Weapon

The most important ingredient is the Massaman curry paste. While you can make it from scratch, a high-quality, store-bought paste is a fantastic time-saver. Look for brands that list spices like cinnamon, cloves, and cardamom high on their ingredient list. This paste is the foundation of the entire dish.

Choosing Your Protein: Chicken, Beef, or Tofu?

This recipe uses chicken thighs because they remain tender and juicy. However, beef stew meat is also a classic choice; just be sure to simmer it longer until it’s fall-apart tender. For a vegetarian option, firm or extra-firm tofu works beautifully. Simply cube it and pan-fry it before adding it to the curry.

The Creamy Base: Coconut Milk Essentials

For the richest, creamiest sauce, always use full-fat, unsweetened coconut milk from a can. The kind in a carton is too thin and won’t provide the right consistency. We’ll use both the thick coconut cream that rises to the top and the thinner milk below.

How to Make Massaman Curry: A Step-by-Step Guide

Making this curry is a straightforward process. We’ll start by blooming the curry paste to wake up the spices, then build the sauce and simmer everything together until it’s perfect.

1. Sauté the Aromatics: Start by heating a bit of oil in a large pot or Dutch oven. Add your onions and sauté until softened.
2. Bloom the Curry Paste: Add the Massaman curry paste and cook for a minute until it’s deeply fragrant. This step is crucial for developing the flavor.
3. Build the Sauce: Stir in the coconut milk, fish sauce, tamarind paste, and brown sugar. Bring the mixture to a gentle simmer.
4. Cook the Protein and Potatoes: Add the chicken (or your protein of choice) and potatoes to the pot. Let it simmer until the chicken is cooked through and the potatoes are tender.
5. Finish the Curry: Stir in the peanuts and let it cook for a few more minutes. Serve hot, garnished with fresh cilantro.

Tips for the Perfect Curry

Want to elevate your dish? Try these simple tips. Toasting your peanuts before adding them to the curry enhances their nutty flavor and adds a great texture. For a deeper flavor, you can add a cinnamon stick and a star anise to the sauce while it simmers; just remember to remove them before serving. And if you love creamy textures, check out our recipe for Creamy Broccoli and Potato Soup for another comforting meal idea.

What to Serve with Massaman Curry

Traditionally, Massaman Curry is served with steamed jasmine rice to soak up every last drop of the delicious sauce. A side of steamed or stir-fried greens like bok choy or broccoli also pairs nicely. For a truly impressive meal, you could even serve it alongside our Ginger Soy Fish for a multi-course Asian-inspired dinner.

Storage and Reheating Instructions

This curry tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Freezing is also an option; store in a freezer-safe container for up to 3 months.

Frequently Asked Questions

More Delicious Recipes to Try

If you enjoyed this flavorful journey, you might also love the savory satisfaction of our Mississippi Pot Roast or the comforting embrace of a classic Beef Stew.

We hope you love this authentic Massaman Curry recipe! It’s a dish that’s sure to become a staple in your dinner rotation. If you make it, please leave a comment below or share a photo of your creation on Pinterest! We can’t wait to see it.

Massaman Curry Recipe

FL Recipes

Massaman Curry: An Authentic Thai Recipe for a Weeknight

This authentic Massaman Curry recipe is your guide to the perfect weeknight meal. It's a rich, aromatic, and mildly spicy Thai curry with tender chicken, potatoes, and peanuts in a creamy coconut sauce. Easy to make and incredibly satisfying!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 tbsp vegetable oil
• 1 medium yellow onion thinly sliced
• 4 tbsp Massaman curry paste use a quality store-bought brand
• 2 cans full-fat coconut milk 13.5 oz or 400ml each
• 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
• 1 lb Yukon Gold potatoes peeled and cut into 1-inch cubes
• 2 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 tbsp brown sugar packed
• 1/2 cup unsalted, roasted peanuts
• Steamed jasmine rice for serving
• Fresh cilantro for serving

Equipment

• 1 Large Pot or Dutch Oven
• 1 Cutting Board
• 1 Chef's Knife

Method

 

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced onion and cook until softened, about 3-4 minutes.
2. Add the Massaman curry paste and cook, stirring constantly, for 1 minute until it becomes very fragrant.
3. Pour in the coconut milk, stirring to combine with the paste. Add the fish sauce, tamarind paste, and brown sugar. Stir until the sugar is dissolved and bring the sauce to a gentle simmer.
4. Add the chicken pieces and cubed potatoes to the pot. Stir to coat, then reduce the heat to medium-low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
5. Stir in the roasted peanuts. Taste and adjust seasoning if necessary. Serve the Massaman Curry hot over steamed jasmine rice, garnished with fresh cilantro.

Nutrition

Calories: 650kcalProtein: 38gFat: 45gFiber: 5g

Notes

Tip 1: For extra depth, add a cinnamon stick and 2 star anise to the sauce while simmering. Remove them before serving.
Tip 2: Don't use light coconut milk. Full-fat is essential for achieving the classic rich and creamy consistency.
Tip 3: If you prefer beef, use 1.5 lbs of beef stew meat and increase the simmering time to 1.5-2 hours or until the beef is tender.

Keyword chicken curry,massaman curry,thai curry

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