Massaman Curry Recipe

Bloom the paste

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tbs vegetable oil. When shimmering, add massaman curry paste and cook, stirring, for 1–2 minutes until aromatic.

Add minced garlic, sliced shallots, and grated galangal. Cook 2–3 minutes, stirring frequently, until shallots soften and mixture is fragrant but not browned.

Season the chicken pieces with 1 tsp salt and 1 tsp black pepper. Push the aromatics to the side, add remaining 1 tbs oil if needed and add chicken to the pot. Sear for 3–4 minutes, stirring, until outer surfaces are lightly browned (does not need to be fully cooked).

Pour in 7 oz (half) of the coconut milk and stir, scraping up any browned bits. Simmer 2–3 minutes so the coconut milk reduces slightly and the oil separates, which deepens flavor.

Add the remaining coconut milk, chicken stock (or water), tamarind concentrate, palm sugar, and fish sauce. Stir to combine and bring to a gentle simmer.

Add bay leaves, cinnamon stick, and star anise (if using). Reduce heat to low, partially cover, and simmer gently for 10 minutes to let flavors meld.

Add the potato chunks, carrot slices (if using), and onion wedges to the pot. Stir to combine, then continue to simmer, uncovered or partially covered, for 20–25 minutes until potatoes are tender and chicken is cooked through.

About 5 minutes before the end of cooking, stir in the roasted peanuts so they warm and absorb some sauce but retain texture.

Taste the curry and adjust seasoning: add more fish sauce for saltiness, palm sugar for sweetness, or tamarind/lime for acidity. Remove and discard bay leaves, cinnamon stick, and star anise.

If sauce is too thin, simmer uncovered on medium-low for a few minutes until reduced to desired consistency. If too thick, thin with a splash of stock or water.

Stir in half of the chopped Thai basil or cilantro. Serve the curry hot over steamed jasmine rice or with roti. Garnish with remaining herbs and lime wedges on the side.