Massaman Curry Recipe
Mild Thai curry with potatoes, peanuts, and onions
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Massaman Curry Paste
Massaman Curry
Method
Massaman Curry Paste
- 1
- 2
Grind Spices
Transfer toasted spices to a spice grinder or mortar and pestle. Grind into a fine powder and set aside.
- 3
Blend Paste
In a food processor or blender, combine soaked red chilies, chopped shallots, garlic, ginger, lemongrass, shrimp paste, salt, and ground spices. Add 1 tablespoon of vegetable oil and blend until smooth. Add a little water if needed to help blend. Set aside.
Massaman Curry
- 4
Sauté Curry Paste
In a large pot or Dutch oven over medium heat, add 1/2 cup of coconut milk and cook until it begins to break and oil separates (3–5 minutes). Stir in 4 tablespoons of the prepared Massaman curry paste and sauté for 3–4 minutes until aromatic.
- 5
Cook Chicken
Add chicken pieces to the pot and stir to coat in the curry paste. Cook for 5 minutes until chicken is lightly browned.
- 6
Add Remaining Ingredients
Pour in the remaining coconut milk and 1 cup of water or chicken stock. Add cubed potatoes, sliced onions, peanuts, cinnamon stick, and bay leaf. Stir to combine.
- 7
Simmer Curry
Bring to a gentle boil, then reduce heat and cover. Simmer for 25–30 minutes, or until potatoes are tender and chicken is fully cooked.
- 8
Season the Curry
Stir in fish sauce, palm sugar, tamarind paste, and lime juice. Simmer uncovered for another 5 minutes to allow flavors to meld. Adjust seasoning with salt or more fish sauce to taste.
- 9
Serve
Remove cinnamon stick and bay leaf. Serve hot over steamed jasmine rice, garnished with extra roasted peanuts if desired.
