Easy One Pot Thai Massaman Curry

beef

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, while tofu is a plant-based option.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more affordable.

massaman curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be tailored for health, while red curry paste is easier to find.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats, while sunflower seeds are budget-friendly.

Heat 1 cup (250 ml) of the coconut cream in a large saucepan over high until it is slightly reduced, about 2 minutes.

Reduce the heat to medium and add the curry paste, breaking it up with a wooden spoon or whisk.

Increase the heat to medium-high, then add the palm sugar or coconut sugar and shrimp paste.

Keep adding coconut cream 1 cup (250 ml) at a time until the curry sauce is boiling and fragrant and the sugar and shrimp paste have dissolved, about 10 minutes.

Reduce the heat to a simmer while continuing to slowly add the rest of the coconut cream.

Continue to cook, stirring frequently, until the curry sauce is thick, 10 to 15 minutes.

Increase the heat to high, then add the star anise, cinnamon sticks, and the chicken.

Bring the mixture to a boil, then add the potatoes and reduce the heat to a simmer.

Add the onions and peanuts and cook, uncovered, over a low simmer until the chicken is cooked through and the potatoes are tender, about 25 minutes.

Season with sugar, fish sauce, both peppers and salt to taste.

Add the tamarind paste, season to taste once more, and stir to combine.

Serve immediately with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens