Massaman Curry

The moment I first tasted Massaman Curry, I was transported to a world of rich aromas and comforting flavors. This dish, with its unique blend of spices and creamy coconut milk, has a way of warming the soul. I remember enjoying it on a chilly evening, surrounded by family and laughter, where each bite felt like a hug from the inside. As I took in the fragrant curry, I couldn’t help but appreciate how the harmony of sweet and savory elements came together. From that day on, Massaman Curry became a staple in my kitchen, a dish that brings everyone together and sparks joy. It’s perfect for those cozy nights or when you want to impress your guests with something truly special.

Ingredients to Make Massaman Curry

Crafting the perfect Massaman Curry starts with the right ingredients. Each component plays a crucial role in delivering the signature flavor and richness of this dish. The blend of spices and the creaminess of the coconut milk come together to create something truly special.

• 1 tablespoon canola oil (or grapeseed oil, or similar neutral cooking oil): This oil forms the base for sautéing and infusing flavors.
• 1 (4-ounce) jar Thai red curry paste: A key ingredient that brings the authentic taste of Thailand.
• 1 small onion: Adds sweetness and depth of flavor.
• 3 cloves garlic (minced, about 1 tablespoon): Essential for aromatic flavor.
• 2 tablespoons minced fresh ginger: Provides a spicy kick and warmth.
• 1 teaspoon ground cumin: Adds earthy notes.
• 1 teaspoon ground coriander: Enhances the overall flavor profile.
• ¼ teaspoon ground cinnamon: Adds warmth and sweetness.
• 1 (13.5-ounce) can full-fat coconut milk: Essential for a creamy texture; avoid light coconut milk to prevent a thin broth.
• 1 (13.5-ounce) can light coconut milk: For a balanced richness.
• 1 pound Yukon Gold or baby yellow potatoes (scrubbed and cut into ¾-inch chunks): Provides heartiness.
• 3 medium carrots (scrubbed and cut into ¼-inch coins): Adds sweetness and color.
• 1 tablespoon fish sauce: Introduces umami depth.
• 1 tablespoon peanut butter (creamy or crunchy): Enhances the nutty flavor.
• ½ teaspoon kosher salt: Essential for seasoning.
• 1 ¼ pound boneless, skinless chicken thighs or breasts (trimmed and cut into 1-inch pieces): The primary protein in this dish.
• 1 small lime (zest and juice, about 1 ½ tablespoons juice): Brightens the flavors.
• ⅓ cup dry roasted peanuts (roughly chopped): For a crunchy topping.
• ¼ cup chopped fresh cilantro: Adds freshness and color.
• Prepared brown rice (for serving): Complements the curry beautifully.

How to Make Massaman Curry

Creating Massaman Curry is a delightful journey that fills your kitchen with irresistible aromas. The process is straightforward, and you’ll find joy in each step as flavors meld together. Let’s dive into making this comforting dish!

1. Start by measuring and prepping all your ingredients. Keep everything within arm’s reach near the stove, making sure to measure the spices into a bowl, open the coconut milk, and chop the veggies. This organization will streamline your cooking process.
2. In a Dutch oven or a large, deep skillet, heat the canola oil over medium heat. Wait until it’s hot and shimmering, which usually takes a couple of minutes. This is the perfect time to add your Thai red curry paste, onion, garlic, ginger, cumin, coriander, and cinnamon.
3. Cook these ingredients, stirring constantly, for about 2 to 3 minutes. You’ll notice the paste darkening and the air filling with a fragrant aroma. This step is crucial as it develops the depth of flavor.
4. Next, stir in both the full-fat and light coconut milk, along with the potatoes, carrots, fish sauce, peanut butter, and salt. If necessary, use a whisk to blend everything together until it’s smooth. This mixture will become the luscious sauce that envelops your ingredients.
5. Bring it to a gentle simmer. Allow it to cook for about 12 minutes, stirring periodically. You want the potatoes and carrots to be barely tender at this point.
6. Now, it’s time to add in the chicken. Stir it well and continue simmering, stirring occasionally, until the chicken is cooked through. This should take around 10 to 12 minutes more. Keep an eye on the texture, ensuring the chicken is nicely coated in that rich sauce.
7. Once the chicken is cooked, remove the pot from the heat. Zest the lime directly into the pot, allowing the fragrant oils to mix with the curry. Then, squeeze the lime juice in, which will brighten all the flavors beautifully.
8. To serve, ladle the Massaman Curry over prepared brown rice. Finish with a generous sprinkle of chopped peanuts and fresh cilantro for a delightful crunch and burst of color.
9. Enjoy the fruits of your labor! The balance of flavors in Massaman Curry will transport you to culinary bliss.

Making Adjustments

Adjusting recipes is part of the fun in cooking. Here are some tips to help you customize your Massaman Curry:

• Storage: How to store leftovers: Refrigerate the curry in an airtight container for up to 4 days.
• Freezing: Can you freeze this? Yes, freeze the curry in an airtight, freezer-safe container for up to 3 months.
• Pairing: Serve with naan or flatbreads for a delightful meal.
• Curry Consistency: If you prefer a thicker curry, allow it to simmer longer to reduce the liquid.
• Flavor Enhancements: Add a splash of lime juice just before serving for a fresh kick.
• Vegetarian Option: Substitute chickpeas or tofu for the chicken for a vegetarian-friendly version.
• Authentic Touch: Consider adding a splash of tamarind for an authentic Thai flavor.

Serve This Massaman Curry With

When it comes to serving Massaman Curry, the possibilities are endless. Here are some delightful pairing suggestions:

• Steamed Rice: Serve over fluffy brown or jasmine rice to soak up all the delicious sauce.
• Fresh Herbs: Top with fresh cilantro and slices of lime for brightness.
• Side Salad: A light cucumber salad with a tangy dressing complements the richness of the curry.
• Flatbreads: Warm naan or pita bread makes for a great accompaniment to scoop up the curry.
• Occasion: Perfect for family gatherings, cozy dinners, or even a special occasion when you want to impress.
• Storage Tips: Leftovers can be refrigerated or frozen, making this a great make-ahead dish.

FAQ

Conclusion

Massaman Curry is a delicious masterpiece that brings together diverse flavors into a comforting dish. From its aromatic spices to the creamy texture, every bite is a taste of culinary bliss. I encourage you to try making this recipe and experience the joy it brings to your table. After all, it’s more than just a meal; it’s a wonderful way to create memories with loved ones.

Massaman Curry

The ultimate comfort food, Massaman Curry is rich, creamy, and packed with flavor. With a unique blend of spices and the sweetness of coconut milk, it’s an easy weeknight dinner that will impress your family and friends. Make it tonight and indulge in this delightful culinary experience!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Thai

Servings 4 servings

Calories 450 kcal

Equipment

• Skillet
• Whisk
• Blender
• Oven
• Instant Pot
• Saucepan
• Chef's Knife
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1 tablespoon canola oil or grapeseed oil, or similar neutral cooking oil
• 1 jar (4-ounce) Thai red curry paste
• 1 small onion chopped
• 3 cloves garlic minced (about 1 tablespoon)
• 2 tablespoons minced fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• 1 can (13.5-ounce) full-fat coconut milk do not use light or your broth will be too thin
• 1 can (13.5-ounce) light coconut milk or full-fat for a richer curry
• 1 pound Yukon Gold or baby yellow potatoes scrubbed and cut into ¾-inch chunks
• 3 medium carrots scrubbed and cut into ¼-inch coins
• 1 tablespoon fish sauce
• 1 tablespoon peanut butter creamy or crunchy
• ½ teaspoon kosher salt
• 1 ¼ pound boneless, skinless chicken thighs or breasts trimmed and cut into 1-inch pieces
• 1 small lime zest and juice (about 1 ½ tablespoons juice)
• ⅓ cup dry roasted peanuts roughly chopped
• ¼ cup chopped fresh cilantro
• Prepared brown rice for serving (see Instant Pot Brown Rice for an easy method)

Instructions

 

• Measure and prep all of your ingredients and keep them near the stove (measure the spices into a bowl, open the coconut milk, chop the veggies, etc).
• In a Dutch oven or similar large, deep skillet, heat the oil over medium heat. Once it is hot and shimmering, add curry paste, onion, garlic, ginger, cumin, coriander, and cinnamon.
• Cook, stirring constantly, until the paste darkens and the spices smell ultra fragrant, 2 to 3 minutes.
• Stir in the full-fat and light coconut milk, potatoes, carrots, fish sauce, peanut butter, and salt. If needed, use a whisk to blend everything together until smooth.
• Bring to simmer. Cook until potatoes and carrots are barely tender, stirring periodically, about 12 minutes.
• Stir in the chicken. Continue simmering, stirring periodically, until chicken is cooked through, about 10 to 12 minutes more.
• Remove from the heat. Zest the lime directly into the pot, then squeeze in the juice.
• Serve over cooked rice with a generous sprinkle of chopped peanuts and cilantro.

Notes

• Tip 1: Refrigerate curry in an airtight storage container for up to 4 days.
• Tip 2: Freeze curry in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Keyword easy Thai curry, homemade Massaman Curry, Massaman Curry recipe, rich coconut curry

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!