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Massaman Curry Recipe

Name: Bonding Thais Massaman Curry Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 tbs massaman curry paste; 4 pcs garlic cloves; 2 pcs shallots; 1 tbs galangal (or ginger if unavailable), peeled and sliced; 1 tbs lemongrass stalk (white part only), finely chopped; 1 lbs boneless chicken thighs, cut into 1.5-inch pieces; 2 pcs yellow potatoes, peeled and cut into 1-inch cubes; 1 pcs carrot, cut into 1/2-inch slices; 1 pcs onion, cut into wedges; 400 ml coconut milk (full fat); 250 ml chicken stock or water; 1 tsp tamarind concentrate or paste; 1 tbs palm sugar or brown sugar, packed; 2 tbs fish sauce; 1 tsp whole coriander seeds (or ground coriander); 1 tsp whole cumin seeds (or ground cumin); 3 pcs cardamom pods, lightly crushed; 1 pcs bay leaf; 1 tbs roasted peanuts (unsalted); 1 tbs lime juice; 2 tbs fresh cilantro leaves, chopped; 1 tbs fried shallots (optional); 4 cups cooked jasmine rice

Inspired by Bonding Thai

Time55m

Serves4

Make Massaman Curry Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry paste & aromatics

4 tbs massaman curry paste

4 pcs Garlic cloves

2 pcs shallots

1 tbs galangal (or ginger if unavailable), peeled and sliced

1 tbs lemongrass stalk (white part only), finely chopped

Protein & main vegetables

1 lbs boneless chicken thighs, cut into 1.5-inch pieces

2 pcs yellow potatoes, peeled and cut into 1-inch cubes

1 pcs carrot, cut into 1/2-inch slices

1 pcs onion, cut into wedges

Liquids & curry base

1 2/3 cup (400 ml) coconut milk (full fat)

1.06 cup (250 ml) chicken stock or water

1 tsp tamarind concentrate or paste

1 tbs palm sugar or brown sugar, packed

2 tbs Fish sauce

Spices & nuts

1 tsp whole coriander seeds (or ground coriander)

1 tsp whole cumin seeds (or ground cumin)

3 pcs cardamom pods, lightly crushed

1 pcs bay leaf

1 tbs roasted peanuts (unsalted)

Finish & garnish

1 tbs ReaLime juice

2 tbs fresh cilantro leaves, chopped

1 tbs fried shallots (optional)

4 cups cooked jasmine rice

Method

Curry paste & aromatics

Prepare aromatics

If using whole spices, toast coriander and cumin seeds in a dry skillet over medium heat 1–2 minutes until fragrant, then grind. Finely mince garlic and shallots; slice galangal and chop the white part of the lemongrass. If using store-bought massaman curry paste, skip grinding and use as-is.

In a mortar and pestle or small food processor, combine massaman curry paste (if using store-bought), minced garlic, shallots, galangal (or ginger) and chopped lemongrass. Pound or blitz until well combined and slightly smooth. Set aside.

Protein & main vegetables

Trim and cut chicken thighs into 1.5-inch pieces and season lightly with a pinch of salt.

Peel and cube the potatoes, slice the carrot, and cut the onion into wedges so they cook evenly with the chicken.

Liquids & curry base

In a large saucepan or Dutch oven, heat 1 tablespoon neutral oil over medium heat. Add the curry paste mixture and sauté 1–2 minutes until aromatic and oil begins to separate from the paste.

Add the chicken pieces and stir to coat with the paste. Cook 3–4 minutes, turning occasionally, until the chicken starts to brown but is not fully cooked.

Pour in about half of the coconut milk (200 ml). Scrape any browned bits from the bottom of the pan. Bring to a gentle simmer and let it reduce for 3–4 minutes to concentrate flavor.

Add the potatoes, carrot, onion, bay leaf, crushed cardamom pods and the ground toasted spices (or 1 tsp each ground coriander and cumin). Stir to combine.

Pour in the remaining coconut milk and the chicken stock (250 ml). Stir in tamarind concentrate, palm or brown sugar, and fish sauce. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 20–25 minutes until potatoes are tender and chicken is cooked through.

Spices & nuts

Taste the curry and adjust seasoning: add more fish sauce for saltiness, sugar for sweetness, or tamarind for acidity. Stir in the roasted peanuts during the last 5 minutes of simmering so they soften slightly and release flavor.

Finish & garnish

Remove from heat. Stir in lime juice and chopped cilantro. Discard bay leaf and cardamom pods if desired.

Serve the Massaman curry over warm jasmine rice and sprinkle fried shallots and extra peanuts on top if using.