Massaman Curry Recipe
Rich and tangy but not too spicy curry from Thai- and Indian. Utilizing coconut milk based, tamarind, lemongrass, lime leaves, onions, carrots, sweet potatoes & peanuts. Contain fish sauce.
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Ingredients
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Curry paste & aromatics
Protein & vegetables
Liquids & coconut
Seasoning & finishing
Method
Curry paste & aromatics
Prepare aromatics
If using whole aromatics, mince lemongrass, grate galangal (or ginger), mince garlic and chop the shallot. Tear lime leaves into pieces to release aroma. Measure tamarind concentrate.
Heat 1 tablespoon oil in a heavy-bottomed pot or Dutch oven over medium heat. Add shallot, minced lemongrass, galangal/ginger and garlic and sauté for 1–2 minutes until fragrant and beginning to soften, stirring constantly to avoid burning.
Add 3 tablespoons massaman curry paste to the pot and cook, stirring, for 1–2 minutes until the paste becomes fragrant and oil begins to separate slightly.
Stir in tamarind concentrate and torn lime leaves; cook for 30 seconds to bloom the flavors.
Protein & vegetables
Add sweet potato cubes, carrot rounds and onion wedges to the pot and stir to coat with the curry paste and aromatics.
Liquids & coconut
Pour in the coconut milk (14 oz) and 1 cup stock, stirring to combine and scraping any browned bits from the bottom of the pot. Bring to a gentle simmer.
Reduce heat to low, cover partially, and simmer gently for 25–35 minutes for chicken (35–50 minutes for beef) until the meat is tender and sweet potatoes are fork-tender. Stir occasionally and skim any excess oil from the surface if desired.
Seasoning & finishing
Uncover and taste the curry. Stir in fish sauce (2 tsp), palm or brown sugar (1 tbsp) and salt (1 tsp). Simmer uncovered for 3–5 minutes to allow flavors to meld and sauce to thicken slightly.
Adjust seasoning: add more fish sauce for saltiness (in 1/2 tsp increments), more sugar for sweetness, or 1–2 tsp extra tamarind or 1/2 tbsp lime juice if you want more tang. Add lime juice (1 tbsp) and stir.
Turn off heat. Stir in roughly chopped roasted peanuts and chopped cilantro (optional). Let the curry rest for 5 minutes so flavors settle.
Serve hot over steamed jasmine rice or with roti. Garnish with additional peanuts and a lime wedge if desired.