Thai Massaman Curry Recipe
As a Thai food aficionado, I’ve perfected this Massaman Curry to deliver creamy, dreamy, nutty, bold, full-throttle flavors with minimal effort. Expert techniques ensure the juiciest chicken and perfectly cooked veggies (no potatoes that take forever to cook at the expense of the chicken!). See the post for step-by-step photos, expert tips, and customizations to achieve restaurant-quality curry perfection!
Servings 6 -8 servings
Ingredients
- 3 tablespoons neutral oil (coconut, sunflower, grapeseed, canola, etc.)
- 1 4 oz. can or 6 1/2 TBS Massaman Curry Paste (see notes)
- 1/2 large yellow onion, cut into ½-inch strips
- 1 1/4 lbs (20 oz.) boneless chicken thighs, sliced into 1/3-inch strips
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 2 13.5 oz. cans full-fat coconut milk
- 2 medium-large Yukon gold potatoes, (about 16 oz.) peeled and chopped into 1-inch chunks
- 1 cup carrots, peeled, sliced thin (less 1/8-inch thick)
- 1 red bell pepper, chopped into 1 1/2-inch pieces
- 3 tablespoons palm sugar, (may sub light brown sugar)
- 2 tablespoons fish sauce
- 2 tablespoons reduced sodium soy sauce
- 1/2 cup roasted salted peanuts
- 1 4-inch cinnamon stick
- 1 star anise (skip if you don't have)
- 1 bay leaf
ADD LAST
- 2 tablespoons peanut butter
- 2-3 tablespoons lime juice
- 2 tablespoons minced cilantro, plus more for garnish
- Asian chili paste to taste, 1 tablespoon, more or less
- chopped peanuts for garnish (optional)
Instructions
- Par-Cook Potatoes: Add the chopped potatoes to a large microwave-safe bowl with 1/4 cup water. Cover with a microwave-safe lid (use a damp paper towel if you don’t have a lid) and microwave for 5 minutes. Drain and set aside. Meanwhile, prep the rest of your ingredients.
- Bloom the Curry: Heat the oil over medium-high heat in a large braiser (3.75 qt.) or Dutch oven. Add the curry paste and onions, and cook for 2 minutes.
- Add Ingredients: Add the coconut milk and scrape up the golden bits from the bottom of the pan. Add all remaining ingredients up to Add Later (through bay leaf).
- Simmer: Bring to a boil, then reduce to a gentle simmer, uncovered, stirring occasionally, for 10 minutes or until the potatoes are tender and the chicken is cooked through. Discard the cinnamon, star anise, and bay leaf.
- Finishing Touches: Stir in the peanut butter, lime juice, and cilantro. Add Asian chili sauce to taste. MAKE IT PERFECT FOR YOU! Add additional lime juice for tangier, fish sauce or soy for saltier, or sugar for sweeter. Garnish the bowls with fresh cilantro and chopped peanuts if desired, and serve with rice.