Slowly stew
Massaman Curry needs more time than quick wok dishes. Potatoes and meat should take the sauce.
Thai Recipe
Massaman Curry
Massaman Curry gets depth through curry paste, coconut milk, potatoes, onions, peanuts, tamarind, fish sauce and palm sugar. The curry should be creamy and taste slightly sweet-acid.
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 softer than many green or red Thai curries, but aromatic and filling. Potatoes and meat need time to soften and absorb the sauce. Tamarin, 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 tasted longer than many other curries.
Ingredients
4 servings
Method
-
1
Toast paste
Heat some coconut milk and roast the Massaman curry paste for 2 minutes until it smells aromatic.
-
2
Put on meat
Add meat and turn in paste. Add residual coconut milk, cinnamon and cardamom.
-
3
Broken
Add potatoes and onions. Simmer gently for 35 to 45 minutes until meat and potatoes are soft.
-
4
Flavouring
Add peanuts, tamarinds, fish sauce and palm sugar. The sauce should be mild, creamy, slightly sweet and sour.
-
5
Serve with rice
Remove cinnamon and cardamom and serve the curry with jasmine rice.
Kitchen know-how
Tips for Massaman Curry
Groundnuts at the end
Roasted peanuts give bite and aroma. Too early cooking makes it soft.
Dosage tamarind
Tamarinde brings acid. It is better to add in small quantities and to balance with sugar and fish sauce.
Variations
How to adapt this recipe
beef shoulder takes more time, but becomes particularly aromatic. If necessary, burn for 20 to 30 minutes longer.
Some of the potatoes can be replaced by sweet potatoes. Then use a little less sugar.
Nutrition per serving
690kcal
44.0 gCarbohydrates
34.0 gProtein
42.0 gFat
Values are estimates per serving 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 become soft and take in sauce. Therefore, Massaman is tasted more calmly than fast wok dishes.
Usually it is milder than green or red curry. The paste contains warm spices and looks more round than just sharp.
Yes, it often tastes even better after rest. Heat up carefully and add coconut milk if needed.
Jasmine rice fits best because it takes in the creamy coconut sauce.
Keep cooking