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Massaman Curry Thai Recipe

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4.2 from 13 reviews

This authentic Thai Massaman Curry recipe combines tender chicken, soft potatoes, and a rich, aromatic coconut milk sauce infused with traditional spices like cinnamon, cardamom, and cloves. Perfect for those who enjoy a mildly spiced, gently sweet, and creamy curry, it offers a flavorful introduction to Thai cuisine, served best with jasmine rice for a hearty and satisfying meal.

Ingredients

Vegetables and Protein

  • 1 1/2 pounds Yukon gold potatoes (about 4 medium), cut into 1 ½-inch chunks
  • 1 1/2 pounds chicken breast, sliced into very thin strips (can substitute chicken thighs, shrimp, or crispy tofu)

Spices and Aromatics

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 medium shallot, thinly sliced
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

Curry and Sauce

  • 2-6 tablespoons red curry paste (4 tablespoons Maesri brand recommended for medium spice)
  • 2 cans (27 ounces) full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1-2 tablespoons light brown sugar
  • 1-2 tablespoons tamarind puree or paste
  • 2 tablespoons peanut butter (optional)

Others

  • 1-2 teaspoons coconut oil
  • 1/2 teaspoon salt (for seasoning chicken)

Instructions

  1. Prep Ingredients: Have all ingredients prepped and ready near the stove for smooth cooking.
  2. Season Chicken: Toss chicken strips with about 1/2 teaspoon salt to lightly season.
  3. Parboil Potatoes: Place potatoes in cold water just covering them, bring to a boil and simmer for 5-7 minutes until al dente. Drain and set aside.
  4. Bloom Spices and Curry Paste: Heat coconut oil in a large pot or Dutch oven over medium heat. Sauté coriander and cumin seeds for 2 minutes stirring frequently. Add shallots and grated ginger, cooking for 1-2 minutes. Stir in ground cinnamon, cardamom, cloves, nutmeg, and red curry paste until fragrant.
  5. Add Coconut Milk and Potatoes: Pour in coconut milk and add parboiled potatoes. Simmer for 10 minutes or until potatoes are fork-tender but still holding shape.
  6. Season the Curry: Add fish sauce, brown sugar, tamarind paste, and whisk in peanut butter if using to create a balanced sweet, salty, and sour flavor.
  7. Add Chicken and Simmer: Add the chicken strips to the pot. Simmer for 5 minutes or until chicken is cooked through, tender, and opaque.
  8. Adjust Flavors: Taste the curry and adjust sweetness with sugar, saltiness with fish sauce, and acidity with tamarind paste as needed to reach a perfect balance.
  9. Serve: Serve the Massaman curry immediately over jasmine rice with your favorite toppings for a complete meal.

Notes

  • Tamarind paste is key for adding the signature tangy flavor; if unavailable, a squeeze of lime juice may work as a substitute but flavor will differ.
  • Chicken thighs can be used instead of breast for a richer, juicier texture.
  • For a vegetarian option, substitute chicken with crispy tofu and use vegetarian fish sauce or soy sauce.
  • Adjust the amount of red curry paste to control spice level from mild to hot.

Find it online: https://recipefeastful.com/massaman-curry-thai-recipe/