Slowly simmer
Massaman curry takes more time than quick wok dishes. Potatoes and meat should absorb the sauce.
Thai Recipe
Massaman Curry
Massaman Curry is made with curry paste, coconut milk, potatoes, onions, peanuts, tamarind, fish sauce and palm sugar. The curry should be creamy and taste slightly sweet and sour.
Total time
1 hr 5 min
Calories
690 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Massaman curry with potatoes and peanuts
Massaman curry is gentler than many green or red Thai curries, but aromatic and filling. Potatoes and meat take time to soften and absorb the sauce. Tamarind, fish sauce and palm sugar provide the typical balance.
Quick Dinners
Lunch
One-Pot Recipes
Dinner
Recipe
Massaman Curry
Massaman Curry is a mild spicy Thai curry with coconut milk, potatoes, onions, peanuts, tamarind and chicken or beef. It is braised longer than many other curries.
Ingredients
4 servings
Method
-
1
Roast paste
Heat some coconut milk and fry the massaman curry paste for 2 minutes until it has an aromatic fragrance.
-
2
Putting on meat
Add meat and toss in the paste. Add the remaining coconut milk, cinnamon and cardamom.
-
3
Stew
Add the potatoes and onions and simmer gently for 35 to 45 minutes until the meat and potatoes are tender.
-
4
Season to taste
Add peanuts, tamarind, fish sauce and palm sugar. The sauce should be mild, creamy, slightly sweet and sour.
-
5
Serve with rice
Remove the cinnamon and cardamom and serve with the jasmine rice.
Kitchen know-how
Tips for Massaman Curry
Peanuts at the end
Roasted peanuts give bite and flavour. Cooking them too early makes them soft.
Dosing tamarind
Tamarind brings acidity. Better add in small amounts and balance with sugar and fish sauce.
Variations
How to adapt this recipe
Beef shoulder takes longer, but becomes particularly aromatic. If necessary, braise for 20 to 30 minutes longer.
Some of the potatoes can be replaced with sweet potatoes, then use a little less sugar.
Nutrition per serving
690kcal
44.0 gCarbohydrates
34.0 gProtein
42.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Massaman Curry
Potatoes and meat should soften and absorb sauce, so Massaman is stewed more calmly than fast wok dishes.
It is usually milder than green or red curry. The paste contains warm spices and is more round than just hot.
Yes, it often tastes even better after rest. Warm up carefully and add coconut milk if necessary.
Jasmine rice is best because it absorbs the creamy coconut sauce.
Keep cooking