Massaman Potato Curry — Easy Thai Curry with Supermarket Ingredients

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

massaman curry paste

💰Cheaper: red curry paste

Red curry paste is easier to find and less expensive.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often cheaper and nut-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is more readily available and less expensive.

Start with the spices: coriander, cumin, cinnamon, clove, nutmeg, white pepper, and chili powder.

Lightly toast the spices in a dry pan to reactivate their essential oils.

Add coconut milk to a cold pot and bring it to a gentle simmer.

Aim for 3% fat relative to the weight of the potatoes, reducing the coconut milk until thick.

Once the oil splits from the paste, add diced onion and garlic to impart their flavors.

Incorporate the toasted spices into the mixture to bloom their flavors in the fat.

Add medium waxy potatoes like Yukon Gold or Morris Piper, mixing to coat them in the fat.

Add no more than 1 cm of water to the pot and bring it to a boil.

Cover with a lid and cook on the lowest heat for half an hour.

After half an hour, mix everything and check the moisture level of the potatoes.

Add more coconut milk or water to build the sauce without diluting flavors.

Scrape the bottom of the pan to incorporate the fond for concentrated flavors.

Add cardamom pods for floral perfume and cover again.

Cook for an additional 20 minutes to half an hour until the sauce thickens.

Finish by drizzling honey for sweetness and adding lemon juice for brightness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens