Massaman Curry
Ingredients
- 2whole green cardamom pods
- 1 tspcoriander seeds
- 1 tspcumin seeds
- 1cinnamon piece
- 4whole cloves
- ⅛ tspground nutmeg
- 4 tbspthai red curry paste
to heat preference
- 2cans full-fat coconut milk
do not shake
- 2 largeshallots
thinly sliced in rounds
- 1 lbyukon gold potatoes
peeled or unpeeled, cut into 1-inch cubes, about 2 potatoes
- 1 ½ lbboneless skinless chicken thighs
cut into 1-inch pieces
- ¼ cdry-roasted
unsalted peanuts, plus more for serving
- 2 tbspfish sauce
plus more as needed
- 2 tspgranulated
light brown or palm sugar, plus more as needed
- 2 tspthai tamarind concentrate
or lime juice, plus more as needed
- cilantro leaves
for serving
- steamed jasmine rice
for serving
Directions
- 1
Prepare the curry paste: Heat a small pan over medium heat. Add the cardamom pods, coriander, cumin, cinnamon and cloves. Swirl the pan around, or toss the spices with a wooden spoon, and gently toast until fragrant, about 1 minute, taking care not to burn the spices. Transfer to a small bowl to cool, then place in a spice grinder or a mortar and pestle. Grind to a fine powder, then return to the bowl. Stir in the ground nutmeg and red curry paste.
- 2
Heat a large (about 5 1/2-quart) Dutch oven or pot over medium-high. Scoop 4 tablespoons of the thick cream off the top of a can of coconut milk and add it to the pot; it will sizzle as soon as it hits the hot surface. Stir for a few seconds, then add the curry paste and continuously stir until the mixture becomes a thick paste and the oil starts to separate, about 3 minutes. If it starts sticking, pour in a splash of coconut milk. Stir in the shallots, and cook until slightly softened, about 2 minutes.
- 3
Pour in the rest of the coconut milk from both cans and bring to a boil. Stir frequently to make sure nothing sticks to the bottom of the pot, maintaining a lively boil, until slightly reduced and a bit thickened, about 10 minutes.
- 4
Reduce heat to medium and stir in the potatoes. Bring to a simmer and cook, stirring occasionally, until the potatoes are slightly softened at the edges, about 10 minutes. Add the chicken, peanuts, fish sauce, sugar and tamarind. Cook at a lively simmer, stirring frequently, until the potatoes and chicken are cooked through, the curry coats the back of a spoon, and all the flavors come to life, about 15 minutes. Taste and season to get the right balance of salt (fish sauce), sweet (sugar) and sour (tamarind).
- 5
Remove from the heat and let stand for a couple minutes, until the bright orange oil rises to the top. Serve with cilantro and peanuts, alongside steamed jasmine rice.
Massaman Curry
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About this Recipe
Craving a comforting, deeply flavorful curry that transports you to Southeast Asia? This Massaman Curry recipe offers an authentic, rich experience with warm spices and tender chicken, perfect for a cozy dinner.
What sets this Massaman Curry apart is the thoughtful approach to flavor: starting with a base of store-bought red curry paste, we elevate it by adding a symphony of freshly toasted and ground spices like cardamom, coriander, cumin, and cinnamon, creating an incredibly aromatic, complex curry paste from scratch. Frying this enhanced paste in the thick cream from unshaken coconut milk ensures maximum flavor development and a truly rich foundation, while the final touch of balancing salty fish sauce, sweet sugar, and tangy tamarind guarantees a perfectly harmonious dish.
You'll be rewarded with a Massaman Curry that's luxuriously thick and incredibly aromatic, a true testament to its Central and South Asian influences. Each spoonful delivers a delightful complexity, blending the warmth of cinnamon, cloves, and nutmeg with the earthiness of cumin and coriander, all enveloped in creamy coconut milk. Expect tender, succulent boneless chicken thighs and soft Yukon gold potatoes, complemented by the subtle crunch of peanuts. This naturally dairy-free and gluten-free curry offers a satisfying balance of sweet, savory, and a hint of sour that will warm you from the inside out.
Customization & Variations
Easily adapt this Massaman Curry to your preference:
- While boneless chicken thighs are traditional, feel free to substitute with beef, shrimp, or tofu for a different protein.
- If you don't have Thai tamarind concentrate, a splash of fresh lime juice can provide a similar bright, sour note to balance the flavors.
This rich and satisfying Massaman Curry is a perfect centerpiece for a weeknight dinner or a special gathering. Serve it generously alongside a mound of fluffy jasmine rice, garnished with fresh cilantro leaves and an extra sprinkle of dry-roasted peanuts for added texture.