Thai Massaman Curry Rich Aromatic (Printable version)
Creamy Thai curry with meat, potatoes, peanuts, and coconut; aromatic, hearty, and deeply spiced.
# List of ingredients:
→ Meat & Protein
01 - 21 oz boneless beef chuck or chicken thighs, cut into 1 inch cubes
02 - 2 tablespoons vegetable oil
→ Curry Paste & Aromatics
03 - 3 tablespoons Massaman curry paste
04 - 2 shallots, finely sliced
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
→ Vegetables
07 - 10.5 oz waxy potatoes, peeled and cut into chunks
08 - 1 large carrot, peeled and sliced
09 - 1 small onion, cut into wedges
→ Liquids
10 - 13.5 fl oz coconut milk (full-fat)
11 - 8.5 fl oz beef or chicken stock
12 - 2 tablespoons fish sauce
13 - 1 tablespoon tamarind paste
14 - 2 tablespoons palm sugar or light brown sugar
→ Garnish & Finishing
15 - 1.75 oz roasted peanuts, roughly chopped
16 - 1–2 tablespoons lime juice, to taste
17 - Fresh cilantro leaves, for garnish
18 - Steamed jasmine rice, for serving
# Directions:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add Massaman curry paste, shallots, garlic, and ginger, then sauté for 2 to 3 minutes until aromatic.
02 - Add beef or chicken into the pot and brown on all sides for about 4 to 5 minutes.
03 - Pour in coconut milk and stock, stirring thoroughly to incorporate and deglaze any browned bits.
04 - Introduce potatoes, carrot, onion, fish sauce, tamarind paste, and palm sugar. Stir well to ensure all ingredients are evenly distributed.
05 - Bring contents to a gentle boil, then lower heat to a simmer. Cover and cook for 45 to 60 minutes, stirring occasionally, until meat is tender and potatoes are fully cooked.
06 - Stir in roasted peanuts and lime juice. Adjust seasoning with additional fish sauce, sugar, or lime juice to taste.
07 - Ladle curry into bowls and garnish with fresh cilantro. Serve hot with steamed jasmine rice.
# Expert Advice:
01 -
- Easy to customize with your choice of protein
- Coconut milk offers richness while potatoes add hearty texture
- Balanced sweet savory and slightly tangy flavors in every spoonful
- Can be made in advance and the flavors get even better the next day
02 -
- Heartier than many Thai curries thanks to meat and potatoes
- Peanuts add both protein and a pleasant crunch
03 -
- Browning the meat and toasting the paste are key for flavor depth
- If your curry paste seems mild add a pinch of extra cinnamon or chili flakes before simmering Taste the sauce as it cooks to make sure all flavors shine through Use full-fat coconut milk for the silkiest result and never skip lime juice at the end