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An overhead close-up shot of a rustic ceramic bowl filled with creamy Thai curry, showcasing tender chicken and potatoes.
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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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