Thai Massaman Curry Recipe

I absolutely love this Massaman curry recipe because it perfectly balances savory, sweet, and spicy flavors that make my taste buds dance. Plus, the comforting aroma of coconut milk and warming spices instantly transports me to a happy place with every bite!

I enjoy creating a cozy, comforting Thai Massaman Curry, full of flavor and spice. It starts with 2 tablespoons of Massaman curry paste, and then you add creamy coconut milk and tender beef chunks.

What this dish really excels at, though, is combining sweet and savory elements. Roasted peanuts provide a critical texture component; without them, you’d be left with a curry that is just creamy and rich.

The as-yet-unmentioned star anise and cinnamon stick infuse the whole dish with their warm, fragrant essence.

Ingredients

Coconut milk: Delivers a creamy consistency and gentle sweetness.

It is a great source of healthy fats.

Massaman Curry Paste: A complex medley of spices that adds depth and authentic Thai flavor.

Tamarind Paste: Provides notes of tang and slight sourness; it has a high antioxidant content.

Brown sugar: Offers a hint of caramelization that balances flavors and brings sweetness.

Either beef or chicken furnishes the dish with protein and a meaty savor.

The addition of potatoes provides a foundation and a light sweetness; they are an excellent source of carbohydrates.

Peanuts that have been roasted: Impart crunchiness and nuttiness; abundantly furnish protein and healthful fats.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons Massaman curry paste
• 1 pound beef or chicken, cut into cubes
• 1 can (13.5 oz) coconut milk
• 1 cup beef or chicken stock
• 2 tablespoons fish sauce
• 1 tablespoon tamarind paste
• 2 tablespoons brown sugar
• 3 potatoes, peeled and cubed
• 1/2 cup roasted peanuts
• 2 bay leaves
• 1 cinnamon stick
• 2 star anise
• 1 red bell pepper, sliced
• Salt to taste
• Fresh cilantro for garnish
• Steamed jasmine rice, to serve

Instructions

1. In a large pot, over medium heat, warm the vegetable oil. When the oil is warm, add the chopped onion and sauté it until it is translucent and tasting sweet—about 5 minutes.

2. Add the minced garlic and the grated ginger, and cook until everything smells really good, about 1 minute.

3. Put the Massaman curry paste in the pot and mix it thoroughly with the onion, garlic, and ginger. After 2 more minutes of cooking, keep stirring frequently.

4. Raise the temperature to medium-high and add the cubes of beef or chicken. Sear the meat until it is browned all over.

5. Add the coconut milk and beef or chicken stock. Stir well to combine, making sure the curry paste is fully incorporated into the liquid.

6. Combine the fish sauce, tamarind paste, and brown sugar in the pot. Stir to combine and bring the pot’s contents to a gentle simmer.

7. Cube the potatoes, roast the peanuts, and prepare the bay leaves, cinnamon stick, and star anise. Meanwhile, reduce the heat to low. Cover and simmer gently for 25-30 minutes until the meat and potatoes are tender.

8. Add the sliced red bell pepper about 10 minutes before the curry finishes cooking.

9. Season to taste with salt. Before serving, make sure to remove the bay leaves, the cinnamon stick, and the star anise.

10. The Massaman curry is served hot, garnished with fresh cilantro and the beside of steamed jasmine rice.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Can opener
8. Peeler
9. Ladle
10. Rice cooker or pot for steaming rice

FAQ

• Can I use a different protein instead of beef or chicken?Certainly! You can use tofu or shrimp instead for other flavors. Just remember to adjust your cooking time.
• Is there a substitute for tamarind paste?If you cannot find tamarind paste, you can use lime juice or vinegar to attain a similar tangy flavor, though the taste will slightly differ.
• How spicy is Massaman curry?The level of spiciness is determined by the curry paste you choose. You can control the heat level by using less of the paste or adding additional coconut milk if necessary.
• Can I make this recipe vegan?Certainly. Substitute tofu for the meat, use stock made from vegetables, and either omit the fish sauce or replace it with soy sauce or a vegan substitute.
• What type of potatoes work best?Potatoes with a high starch content, such as the Russet, are excellent for this dish because they absorb all of the flavors well. However, you can use potatoes with a waxy texture or low-starch potatoes. These will work well too.
• Can I prepare this dish in advance?Indeed, the taste of Massaman curry often improves the next day, after the flavors have combined. Keep it in an airtight container in the fridge.

Substitutions and Variations

Use 1 tablespoon of olive oil instead of vegetable oil.
1/2 teaspoon ground ginger, not fresh grated ginger
1 pound of tofu or chickpeas as a vegetarian substitute for beef or chicken
1 tablespoon soy sauce to replace fish sauce, for vegetarians
1 tablespoon lime juice mixed with 1 tablespoon brown sugar serves as a substitute for tamarind paste.

Pro Tips

1. Sear the Meat in Batches To ensure the beef or chicken develops a nice crust, sear the cubed meat in batches to avoid overcrowding the pot. This helps enhance the overall flavor of the curry.

2. Bloom the Curry Paste When adding the Massaman curry paste, take your time to stir it thoroughly and let it cook for a couple of minutes. This will help to release the full aroma and flavor of the spices within the paste before adding any liquid.

3. Enhance the Tamarind Flavor If you prefer a stronger tamarind flavor, you can add a teaspoon more of tamarind paste. Adjust the balance of sweet, salty, and sour by tweaking the amount of tamarind paste, brown sugar, and fish sauce to your liking.

4. Pre-cook the Potatoes To ensure that the potatoes are perfectly tender by the end of cooking, you can parboil or microwave them for a few minutes before adding them to the curry. This will help ensure they cook evenly with the other ingredients.

5. Adjust Thickness with Peanut Butter If you want your curry to be thicker and richer, stir in a tablespoon of peanut butter along with the peanuts. This will add creaminess and enhance the nutty flavor of the dish.