Thai Massaman Curry. This Thai takeaway favorite is loaded with the incredible flavors of lemongrass, fish sauce, coconut milk and aromatic spices. Customize this curry with your favorite protein and serve with rice or parathas. Delicious!
For me, cooking at home is all about celebrating the wonderful flavors from each and every corner of the universe. In my opinion, it’s how you should cook all the time. I must say, it levels up the classic ingredients to create a beautiful meal.
With this Thai massaman curry, I want to bring in the classic flavors of South East Asian cuisine that taste incredibly delicious and make the whole family happy. The beautiful marriage of Indian and Thai flavors is phenomenal in this recipe. I’m obsessed.
Make Thai Massaman Curry
If you love a good curry, you’re going to love the flavors in this massaman curry paste, the key ingredient of this comforting curry. And it’s all about spices, lemongrass, shrimp paste, peanuts, garlic and galangal or ginger. To be exact, the perfect amalgamation of all your favorite flavors.
Start with making the curry paste. Trust me, freshly made curry paste with fresh ingredients is always the best. However, feel free to grab one of those little spice paste jars from your local grocery store when you’re busy.
To make the curry, brown the chicken pieces in a little oil until golden. Once the chicken pieces are ready, remove them from pan. Next up, add in curry paste alongside half of coconut milk. Give it a quick stir. Simmer for about 3 minutes or until aromatic.
Now, return chicken to pan. Stir in sugar, tamarind paste and fish sauce. You can also add in the diced potatoes or pumpkins at this stage. Let this simmer for another 3-4 minutes.
And finally, stir in coconut milk and water. Simmer for about 45-50 minutes. Stir occasionally and make sure you have enough liquid in the pan to cook chicken and potatoes. The curry is ready to serve when the chicken pieces are cooked through and potatoes are tender.
A final squeeze of lime juice, and spoon the curry over cooked rice. I like garnish it with plenty of coriander (cilantro) leaves, lime wedges and crushed peanuts. Yum!
Honestly, this Thai massaman curry is comforting, delicious and flavorful - perfect for cozy dinner.
More Thai Recipes:
- Vegan Pad Thai
- Easy Pad Thai
- Thai Green Chicken Curry
- Thai Chicken Fried Rice
- Spicy Thai Chicken Noodles
- Thai Mango Coconut Pudding
More Chicken Curry Recipes:
- Mango Chicken Curry
- Indian Chicken Curry - Restaurant Style
- Malabar Chicken Curry
- Coconut Curry Chicken
Thai Massaman Curry | Video
Ingredients
- 1 tablespoon oil
- 700 g boneless chicken thighs or breasts, cut into 3cm pieces (or lamb, beef, tofu, vegetables and prawns)
- ¾ cup Massaman curry paste Homemade or Store bought
- 400 ml coconut milk
- 2 tablespoons palm sugar or brown sugar
- 1 tablespoon tamarind paste
- 2 tablespoons fish sauce
- 2 large potatoes peeled and diced
- ½ cup water
- 2 tablespoons lime juice
- Lime wedges for serving
- Coriander cilantro leaves, for serving
- Peanuts for serving
- Cooked rice for serving
Instructions
- Heat oil in a large frying pan over medium-high heat.
- Add chicken, and cook, stirring occasionally, for 3 minutes or until browned. Transfer to a plate.
- To the same pan, add curry paste and coconut milk. Stir to combine. Cook, stirring, for 3 minutes or until aromatic.
- Return chicken to pan.
- Add sugar, tamarind paste, fish sauce and potatoes. Cook, stirring occasionally, for 3 minutes.
- Add coconut milk and water. Stir to combine. Bring to a boil.
- Simmer for about 30 minutes or until the chicken and potatoes are cooked through.
- Stir in lime juice. Simmer for another 5 minutes.
Video
Notes
- Substitute chicken in this recipe with your favorite protein such as beef, prawns (shrimp), salmon, tofu or lamb
- Potatoes can be substituted with pumpkins in this recipe
Nutrition
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