International Cuisine > Thai Cuisine > Curries (Thai) > Massaman Curry Recipe

Aromatic Massaman Curry with Chicken

Discover the rich and flavorful world of Massaman Curry with this authentic recipe. This Thai curry, influenced by Persian cuisine, features a delightful blend of sweet, savory, and mildly spicy flavors. Learn how to create this culinary masterpiece in your own kitchen.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
4-6
Ingredients
  • 1 kg Chicken thighs, boneless and skinless, cut into 1-inch pieces
  • 4 tablespoons Massaman curry paste
  • 400 ml Coconut milk
  • 2 medium Potatoes, peeled and cubed
  • 1 large Onion, chopped
  • 1/2 cup Peanuts, roasted
  • 2 tablespoons Fish sauce
  • 2 tablespoons Palm sugar
  • 1 tablespoon Tamarind paste
  • 2 Bay leaves
  • 1 small Cinnamon stick
  • 2 Star anise
  • 4 Cardamom pods, lightly crushed
  • 2 tablespoons Vegetable oil

Preparing the Chicken and Aromatics

Begin by cutting the chicken thighs into bite-sized pieces, approximately 1-inch cubes. This ensures even cooking and allows the chicken to absorb the rich flavors of the curry. Prepare your vegetables by peeling and cubing the potatoes and chopping the onion. Having all ingredients prepped and ready will streamline the cooking process. Gather your spices: bay leaves, cinnamon stick, star anise, and cardamom pods. Lightly crush the cardamom pods to release their aromatic oils.

Sautéing the Curry Paste

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the Massaman curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant. This step is crucial for blooming the spices in the paste and releasing their full flavor potential. Be careful not to burn the paste; reduce the heat if necessary.

Adding Chicken and Coconut Milk

Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides. Browning the chicken adds depth of flavor to the curry. Pour in the coconut milk, ensuring it fully coats the chicken. Stir well to combine the chicken and curry paste with the coconut milk.

Simmering with Potatoes and Spices

Add the potatoes, onion, bay leaves, cinnamon stick, star anise, and cardamom pods to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken and potatoes are tender. Simmering allows the flavors to meld together beautifully.

Adding Final Flavors and Peanuts

Stir in the fish sauce, palm sugar, and tamarind paste. Taste and adjust seasonings as needed. The balance of salty, sweet, and sour is key to a delicious Massaman curry. Add the roasted peanuts and simmer for another 5 minutes to allow the flavors to meld. The peanuts add a delightful crunch and nutty flavor.

Serving

Serve the Massaman curry hot with steamed jasmine rice. Garnish with fresh cilantro or a sprinkle of extra roasted peanuts for added visual appeal and flavor.

Nutrition Facts Estimated per 100g of product

  • Calories: 180-220 kcal
  • Protein: 8-12g
  • Fat: 12-16g (depending on coconut milk fat content)
  • Carbohydrates: 8-12g
  • Fiber: 1-2g
Note: These values are estimates and may vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

  • Sodium: This dish contains fish sauce, which is high in sodium. Consider using low-sodium fish sauce or reducing the amount used.
  • Sugar: Palm sugar contributes to the sweetness of the dish. Monitor your sugar intake, especially if you have diabetes.
  • Fat: The saturated fat content from coconut milk should be considered as part of your overall diet.
  • Allergens: Contains peanuts and fish. Be mindful of allergies.

← Authentic Pad See Ew: Stir-Fried Noodles with a Savory Sweet Sauce →

FAQ

  • Can I use coconut cream instead of coconut milk?

    Yes, you can use coconut cream, but the curry will be richer and thicker. You might need to add a little water or broth to thin it out to your desired consistency.
  • Can I use a different protein instead of chicken?

    Absolutely! Beef, lamb, tofu, or even vegetables like butternut squash and chickpeas would work well in this recipe. Adjust the cooking time accordingly.
  • Where can I find Massaman curry paste?

    Massaman curry paste is available in most Asian grocery stores and some well-stocked supermarkets. You can also find it online.
  • Can I make this curry ahead of time?

    Yes, Massaman curry tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.