Massaman Curry Recipe

Toast paste

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil. When shimmering, add the massaman curry paste and stir-fry 1–2 minutes until fragrant and slightly darkened, stirring constantly to avoid burning.

Bloom with coconut milk

Pour in 150 ml of the coconut milk and stir to combine with the paste. Cook 2–3 minutes until the mixture becomes glossy and oil separates slightly from the paste.

Brown chicken

Add the chicken pieces in a single layer, stir to coat in the paste-coconut mixture, and cook 3–4 minutes until the edges start to seal. You do not need to fully cook through.

Add liquids and simmer

Stir in the remaining coconut milk (250 ml) and the water or chicken stock (200 ml). Bring to a gentle simmer over medium heat, scraping up any browned bits from the bottom.

Season

Add the fish sauce, soy sauce, tamarind concentrate, light brown sugar, and palm sugar. Stir to dissolve sugars and taste; adjust balance to have a gentle sweet-sour-salty harmony. Add salt and black pepper.

Sauté aromatics

In a small skillet over medium heat, add a touch of oil and sauté the sliced shallot and minced garlic 1–2 minutes until fragrant (do not brown). Add them to the simmering curry.

Add potatoes, onions, and whole spices

Add the cubed potatoes, peeled pearl/small onions (or wedges of large onion), bay leaves, ground cinnamon, and whole star anise to the pot. Stir to combine.

Simmer until tender

Reduce heat to low, cover partially, and simmer gently for 25–30 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through (internal temperature 75°C / 165°F). If the curry reduces too much, add up to 50–100 ml water or stock to reach desired consistency.

Add peanuts

Five minutes before finishing, stir in about two-thirds of the chopped roasted peanuts so they warm and soften slightly while retaining some crunch.

Finish and rest

Turn off the heat and let the curry rest, covered, 5 minutes to allow flavors to meld. Remove and discard bay leaves and star anise if desired.

Plate and garnish

Ladle curry into bowls over steamed jasmine rice. Sprinkle remaining chopped peanuts and chopped cilantro on top. Add fried shallots if using and serve with lime wedges on the side for squeezing.

Taste the finished curry and adjust seasoning: more fish sauce for saltiness, more sugar for sweetness, or a squeeze of lime to brighten. If the tamarind tartness needs boosting, add an additional 1/2 tsp tamarind concentrate mixed into a tablespoon of warm water.