MASSAMAN CURRY original recipe

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.

Cut the potato into even-sized pieces.

Cut the onion into four pieces.

Cut the chicken thigh into pieces, including the bones for more flavor.

Warm up the coconut cream in a pan over high heat until it starts to boil, then lower to medium heat to prevent burning.

Add the massaman paste to the coconut cream and mix well, cooking slowly to avoid burning the paste.

Add 2-3 bay leaves and some cinnamon to the mixture.

Add 3 tablespoons of palm sugar to the mixture, adjusting to taste for sweetness.

Add 2 tablespoons of fish sauce for saltiness, or substitute with salt if fish sauce is unavailable.

Add 2-3 tablespoons of tamarind for sourness, adjusting to taste.

Add the chicken pieces to the mixture and cook until the chicken is soft.

Once boiling, add around 2 cups of coconut milk gradually to create a soup.

Add the onion and potato to the pot and mix together.

Cook on low heat for about an hour for everything to soften.

Add roasted peanuts or cashew nuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens