Massaman Curry Recipe

Prepare aromatics

If using store-bought massaman curry paste, measure 6 tablespoons. Mince garlic and thinly slice shallots. Have lime juice ready.

In a mortar and pestle or small bowl, briefly mix the curry paste with the minced garlic and a splash (about 1 teaspoon) of the coconut milk to loosen the paste. This helps the paste dissolve evenly when frying.

Heat 1 tablespoon of oil in a large wide pot or deep skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer (work in batches if needed) and sear for 2–3 minutes per side until lightly browned but not cooked through. Remove chicken to a plate and set aside.

Add the remaining 1 tablespoon oil to the pot. Add sliced shallots and sauté 2–3 minutes until softened and fragrant. Add the curry-paste/garlic-coconut milk mixture and cook, stirring constantly, for 1–2 minutes to bloom the spices and remove raw paste taste.

Pour the rest of the coconut milk (reserve about 2–3 tablespoons of the thicker cream on top if the can separated) into the pot and stir to combine with the paste. Scrape up any browned bits from the bottom of the pan.

Return the seared chicken to the pot. Add the chicken stock (or water), bay leaf, cinnamon, and star anise if using. Bring to a gentle simmer over medium heat.

Add the cubed potatoes and sliced carrot to the pot. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until chicken is cooked through and potatoes are tender. Stir occasionally to prevent sticking.

During the last 5 minutes of simmering, stir in fish sauce, palm or brown sugar, and tamarind concentrate. Taste and adjust seasoning: add additional fish sauce for saltiness, sugar for sweetness, or lime juice for brightness. Remove bay leaf and star anise before serving.

If the sauce is too thin, increase heat to medium-high and reduce uncovered for 3–5 minutes until slightly thickened. If too thick, stir in up to 1/4 cup additional stock or coconut milk to reach desired consistency.

Stir in roasted peanuts and reserved coconut cream (if you set some aside) and simmer 1 minute to warm through. Adjust salt (kosher salt) if needed.

Serve the Massaman curry over steamed jasmine rice. Garnish with fresh cilantro leaves and lime wedges on the side. Offer extra roasted peanuts at the table.