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!
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.