Simple Thai Massaman Curry Recipe!

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, and pork is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more budget-friendly.

massaman curry paste

💰Cheaper: homemade curry paste

Homemade versions can be cheaper and tailored to personal taste.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats, while sunflower seeds are often less expensive.

Toast black pepper, cumin seeds, and coriander seeds in a dry pan over medium heat until fragrant.

Add toasted spices to a pestle and mortar with garlic, galangal, lemongrass, Thai shallots, soaked dry red chilies, and cardamom powder. Crush until a smooth paste is formed, about 10 minutes.

Mix in shrimp paste until well combined and smooth.

Heat oil in a pan and add bay leaves, green cardamom, and cinnamon stick. Cook for 30 seconds to 1 minute.

Add the curry paste to the pan and cook for 3 to 5 minutes over medium-high heat until the rawness is gone and the paste starts to dry up.

Add chicken pieces to the pan and sear until the skin is browned, scraping the paste off the bottom to prevent burning.

Gradually add coconut milk to the pan, scraping to deglaze, and bring to a boil before adding more.

Stir in 2 to 3 tablespoons of tamarind and palm sugar, balancing the flavors as it cooks.

Add large diced potatoes to the curry, bring to a boil, and simmer for 20 minutes until potatoes are cooked through and sauce thickens.

Season the curry with 2 to 3 tablespoons of fish sauce and the same amount of palm sugar, mixing gently to avoid breaking chicken and potatoes.

Garnish with crushed salted peanuts and coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens