What is my grandma’s Massaman Curry recipe? Is it a warm hug in the bowl, symphony of savory, and subtly spicy flavors that dance on your tongue? I swear, every time I make it, I’m instantly transported back to her cozy kitchen, filled with the smell of cinnamon and ginger. The aroma of fragrant spices and the sound of her gentle humming. If you love Pad Thai, but you’re craving something a little richer, smoky, and whole lot more flavorful, then this is the place for you. How do I make a Massaman Curry? Is this one a keeper?
What is Massaman Curry?
Massaman Curry, also known as Matsam, is a Thai curry that has an unique blend of flavors. influenced by Persian traders who passed through Thailand centuries ago. Think of it as a delicious fusion of Thai and Middle Eastern cuisine. It’s essentially a creamy, mild curry usually made with coconut milk, potatoes, onions, peanuts, and curry powder. I usually use chicken or beef, but tofu works great too for vegetarians. What really sets it apart is the inclusion of spices like cinnamon, cardamom, and cloves, which give it a unique flavor. Thai curries have a warm, almost comforting sweetness that you won’t find in any other. Is this a comforting dish that can be made at home?
Why you’ll love this recipe?
Where do I start? What are the best Massaman Curry Recipes? First off, the flavor is simply out of this world. The creamy coconut milk, tender potatoes, the savory protein, and that unique blend of spices – all of it combines perfectly. Is there a flavor explosion in every bite? Then there’s simplicity. What are some of the best spices to cook with? On a busy weeknight. What I love about this is how forgiving it is. Can you adjust the spice level to your liking, swap out the protein for whatever you have on hand? Is it good to add extra veggies to a meal? Plus, it’s incredibly cost-effective. How do I feed a crowd of people with just the right amount of ingredients? If you’re looking for something comforting, flavorful, and easy to make, you’ve found it! What is the taste of Panang curry? Is this a good book to read?
How do I make Massaman Curry?
Quick Overview
How do I make Massaman Curry at home? What is Massaman? How do you make curry paste and let it bloom in the oil? Next, you’ll add your protein and potatoes, followed by coconut milk and spices. Simmer everything until the flavors have melded together, then stir in the potatoes. Some peanuts for crunch and serve with rice. What’s the best part? It all comes together in about 45 minutes, making it perfect for a weeknight dinner. No need to order takeout, this version is way better (and healthier!).
Ingredients
For the Main Curry: What is the recipe?
* 1 tablespoon coconut oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 2 tablespoons Massaman curry paste (I prefer the Mae Ploy brand, but any good quality paste will work).
* 1 pound chicken thighs, cut into bite-sized pieces (or beef, tofu, or your protein of choice) * 2 ounce Chicken Breasts, cooked in a hammer.
* 2 medium potatoes, peeled and cubed
* 1 can coconut milk (full-fat is best for maximum creaminess! ).
* 1 cup chicken broth (or vegetable broth)
* 1 cinnamon stick
* 2 cardamom pods, lightly crushed
* 1 bay leaf
* 1 tablespoon fish sauce (or soy sauce for vegetarians) for 1 serving.
* 1 tablespoon brown sugar
* 1 tablespoon tamarind paste (or 1 teaspoon lime juice)* 1 cup dill.
* 1/2 cup roasted peanuts, chopped
For Serving:
* Cooked rice (jasmine rice is my go-to)
* Fresh cilantro, chopped
* Lime wedges
What are the steps to
Step 1: Sauté Aromatics
How do you heat coconut oil in a Dutch oven? Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. What should I do to avoid burning garlic?
Step 2: Bloom the Curry Paste
Stir in the Massaman curry paste and cook for 2-3 minutes, stirring constantly, until fragrant. This step is crucial for bringing out the flavors of the spices in the paste. When the paste is dissolved, you’ll know it’s ready when the smell fills your kitchen. Is it really good to wake up a dish?
Step 3: Add Protein and Potatoes
Add the chicken to the pot and cook until browned on all sides. Then, add the cubed potatoes and stir to combine.
Step 4: Simmer with Coconut Milk and Spices
What are some of the best spices to use in coconut milk? What is the best way to cook potatoes? Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender. Are tender and the chicken is cooked through? I always peek in and give it a stir every once in awhile.
Step 5: Season and Finish
Stir in the fish sauce (or soy sauce), brown sugar, and tamarind paste. Taste and adjust seasonings as needed. If you prefer a sweeter curry, add brown sugar. If you like it more tangy, add a little lime juice. Simmer for another 5 minutes to allow the flavors to meld together.
Step 6: Add Peanuts and Serve
Stir in the chopped roasted peanuts. Serve hot over cooked rice, garnished with fresh cilantro and lime wedges. What is a little bit of cilantro?
What should I serve it with?
Massaman Curry is fantastic on its own, but it’s even better when served with the right amount of salt. What are What are some of my favorite pairings?
For a complete meal:Serve it with fluffy jasmine rice to soak up all that delicious sauce. A side of steamed broccoli or Green Beans adds a nice pop of color and extra nutrients. What is a simple cucumber salad?
For a Thai Feast:Pair it with other Thai favorites like spring rolls, papaya salad, or Pad See Ew. What is the best way to create a balanced and flavorful meal that everyone will love?
For a Casual Gathering:Serve with a side of Naan Bread or roti for dipping. What is the best way to enjoy curry with friends?
My family loves it with a side of roti, it makes it so fun and easy to eat!
How do I perfect my Massaman Curry?
How can I take my Massaman Curry to the next level?
What is the best Curry Paste? The flavor of your curry paste will have a big impact on the final result. I recommend using a good quality brand like Mae Ploy or Maesri for the best flavor. I’ve tested other brands but always come back to these!
Don’t Skip the Sautéing Step: Sautéing the aromatics and curry paste is crucial for developing the flavors of the curry. Take your time and let the spices bloom in the oil before adding the other ingredients.
Adjust the Spice Level to Your Liking: Massaman Curry is typically a mild curry, but you can easily adjust the spice level to your liking by adding more or less curry paste. If you like it spicy, you can also add a pinch of chili flakes or a chopped chili pepper to the pot.
Use Full-Fat Coconut Milk: Full-fat coconut milk will give your curry the creamiest and richest flavor. If you’re watching your calories, you can use light coconut milk, but the flavor won’t be quite as good.
Toast Your Peanuts: Toasting the peanuts before adding them to the curry will enhance their flavor and add a nice crunch. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F for 5-7 minutes. Just keep an eye on them so they don’t burn!
Add a Splash of Lime Juice at the End: A splash of lime juice at the end of cooking will brighten the flavors of the curry and add a nice touch of acidity. It’s also really nice to serve the finished dish with extra lime wedges so people can add as much as they want.
Storing and Reheating Tips
Leftover Massaman Curry can be stored in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day, as the flavors have more time to meld together! Here’s how to store it:
Room Temperature: I wouldn’t recommend leaving Massaman Curry at room temperature for more than 2 hours, as it can become a breeding ground for bacteria.
Refrigerator Storage: Store the curry in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before refrigerating it to prevent condensation from forming inside the container.
Freezer Instructions: Massaman Curry can also be frozen for up to 2-3 months. To freeze it, let it cool completely, then transfer it to a freezer-safe container or bag. Thaw it in the refrigerator overnight before reheating.
Reheating: You can reheat Massaman Curry in the microwave or on the stovetop. If reheating in the microwave, heat it in 1-minute intervals, stirring in between, until heated through. If reheating on the stovetop, add a splash of water or broth to the pot to prevent it from drying out, and heat over medium heat until heated through.
Frequently Asked Questions
Final Thoughts
This Massaman Curry Recipe is more than just a meal; it’s a taste of home, a comforting embrace, and a celebration of flavors. I hope you’ll give it a try and experience the magic for yourself! If you enjoy this recipe, be sure to check out my other Thai-inspired dishes for more deliciousness. Happy cooking, and I can’t wait to hear how yours turns out! Feel free to leave a comment below with your own variations or tips. And if you loved this recipe, don’t forget to give it a star rating!
Massaman Curry Recipe
Ingredients
Main Ingredients
- 1.5 lbs Chicken thighs
- 1 large Onion chopped
- 2 tbsp Massaman curry paste
- 1 cup Coconut milk
- 1 cup Chicken broth
- 2 medium Potatoes peeled and cubed
- 0.5 cup Peanuts roasted and roughly chopped
- 2 tbsp Fish sauce
- 2 tbsp Palm sugar
- 1 tbsp Lime juice
- 1 tsp Ground cinnamon
Instructions
Preparation Steps
- In a large pot or Dutch oven, brown the chicken thighs over medium-high heat. Remove and set aside.
- Add the onion to the pot and cook until softened. Stir in the curry paste and cook for 1 minute.
- Return the chicken to the pot. Add coconut milk, chicken broth, potatoes, peanuts, fish sauce, palm sugar, and cinnamon. Bring to a simmer, reduce heat, and cook for 30-40 minutes, or until the potatoes are tender.
- Stir in the lime juice before serving.
