Massaman Curry Recipe

Prepare aromatics

Heat 1 tablespoon oil in a large wide pot or Dutch oven over medium heat. Add sliced shallots and minced garlic and sauté until aromatic and beginning to soften, about 2–3 minutes.

Add grated ginger, ground coriander and ground cumin. Stir and cook 30 seconds to bloom the spices.

Add 4 tablespoons massaman curry paste and cook, stirring, for 1–2 minutes until the paste is fragrant and oil separates slightly from the paste.

Increase heat to medium-high. Add the chicken pieces and season lightly with black pepper. Sear for 2–3 minutes, stirring, until the exterior is lightly browned but not cooked through.

Add potato cubes, carrot slices (if using), and onion wedges. Stir to coat vegetables and protein in the paste and aromatics for 1 minute.

Pour in 14 oz coconut milk and 1 cup chicken stock, stirring to combine and scraping any browned bits from the bottom of the pot.

Add 2 tablespoons fish sauce, 1 tablespoon palm sugar, 1 teaspoon tamarind paste, and 2 bay leaves. Stir to dissolve the sugar and tamarind.

Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and simmer gently until the chicken is cooked through and potatoes are tender, about 25–30 minutes. Stir occasionally to prevent sticking; if the curry reduces too much, add up to 1/2 cup additional water or stock.

Taste and adjust seasoning: add more fish sauce for saltiness, palm sugar for sweetness, or tamarind for acidity. Add salt and pepper to taste.

Remove and discard bay leaves. Stir in 1 tablespoon roasted peanuts (reserve a few for garnish) and simmer 1 more minute to meld flavors.

Ladle curry into bowls and garnish with chopped cilantro, remaining peanuts, and lime wedges. Serve hot with steamed jasmine rice.