Massaman Curry Recipe
Massaman curry is a Thai curry made with a mix of Thai and Indian ingredients that combine for big flavor, and it's easy to make and customize.
Servings: 4
Calories: 468kcal
Ingredients
- 2 cups full fat coconut milk thick cream separated out
- 3 tablespoons Massaman curry paste See my homemade version
- 2 teaspoons shrimp paste
- 1 medium onion coarsely chopped
- 2 bay leaves
- 4 green cardamom pods
- 1 small cinnamon stick 3-4 inches in length
- 1 pound boneless chicken cut into bite-sized pieces – use breast or thighs
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1 tablespoon tamarind concentrate
- 1 large potato peeled and cut into bite-sized pieces
- ¼ cup roasted peanuts chopped
- For Serving. Cooked jasmine rice, chopped cilantro, chili flakes.
Instructions
- Heat the coconut cream to medium heat in a wok or large pan. Cook for 1 minute, stirring, until the coconut oil separates from the liquid.
- Add the onion, massaman curry paste, shrimp paste, bay leaves, cardamom and cinnamon. Cook, stirring, for 3-4 minutes, or until the pastes starts to brown and becomes fragrant. Be careful not to burn. Add a teaspoon of water if it gets too dry.
- Stir in the chicken and cook, stirring, for 2-3 minutes to brown the chicken.
- Stir in the fish sauce, palm sugar, and tamarind concentrate.
- Add the coconut milk and stir to combine. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the potatoes. Simmer another 15 minutes, or until the potatoes are softened to your liking.
- Stir in roasted peanuts and serve over white rice, garnished with chopped cilantro.
Notes
Nutritional information estimated without rice or garnish.
Nutrition
Calories: 468kcal | Carbohydrates: 16g | Protein: 32g | Fat: 33g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 989mg | Potassium: 857mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1814IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 5mg