Massaman Curry

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This rich and aromatic Thai curry blends influences from Thai, Indian, and Malay kitchens, featuring tender chicken and potatoes simmered in a creamy coconut sauce loaded with warm spices. Sweet, savory, and only gently spicy, Massaman is one of Thailand's most beloved mild curries, traditionally served with steamed jasmine rice.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 38 gFat
• 21 gSaturated Fat
• 42 gCarbs
• 5 gFiber
• 12 gSugar
• 36 gProtein
• 920 mgSodium
• 950 mgPotassium
• 95 mgCalcium
• 4.8 mgIron
• 20 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the curry

• 2 tablespoons vegetable oil
• 3 tablespoons Massaman curry paste
• 2 cans (14 oz each) full-fat coconut milk
• 1.5 lb boneless skinless chicken thighs, cut into 1.5-inch chunks
• 1.5 lb Yukon gold potatoes, peeled and cut into 1.5-inch chunks
• 1 large yellow onion, cut into 1-inch wedges
• 2 cups chicken stock
• 2 bay leaves
• 1 cinnamon stick
• 1/2 cup roasted unsalted peanuts
• 3 tablespoons fish sauce
• 2 tablespoons palm sugar or packed brown sugar
• 1 tablespoon tamarind paste

For serving

• Steamed jasmine rice
• Fresh cilantro leaves
• Lime wedges

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the curry paste and fry, stirring constantly, until deeply fragrant and darkened, about 1 to 2 minutes.
2. Scoop out about 1/2 cup of the thick coconut cream from the tops of the cans and add it to the pot. Cook, stirring, until the oil begins to separate from the paste, 2 to 3 minutes.
3. Add the chicken and stir to coat. Cook for 2 to 3 minutes until the pieces are lightly opaque on the edges.
4. Add the potatoes, onion, bay leaves, cinnamon stick, remaining coconut milk, and chicken stock. Stir well, bring to a gentle boil, then reduce the heat to maintain a steady simmer.
5. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the potatoes are fork-tender and the chicken is cooked through.
6. Stir in the fish sauce, palm sugar, and tamarind paste. Cook for 2 minutes until the sugar is fully dissolved and the sauce is glossy.
7. Add the peanuts and simmer for another 3 to 4 minutes to warm them through. Taste and adjust salt, sweetness, or tang as desired.
8. Remove the bay leaves and cinnamon stick. Ladle the curry over steamed jasmine rice, garnish with cilantro, and serve with lime wedges for squeezing over each bowl.

Cook’s Notes

• For the deepest flavor, toast whole spices (coriander, cumin, cardamom, cloves, cinnamon) and grind your own curry paste with dried chilies, lemongrass, galangal, garlic, and shallots.
• Use full-fat coconut milk; light coconut milk will yield a thin, less satisfying sauce. Do not shake the cans so you can scoop the thick cream off the top for frying the paste.
• Massaman is traditionally mild and slightly sweet; taste before adding extra chili. If you like more heat, stir in 1 to 2 teaspoons of chili flakes with the peanuts.
• The curry tastes even better the next day once the spices have time to meld, so consider making it a few hours ahead or saving leftovers for up to 3 days in the refrigerator.
• Serve over jasmine rice to soak up the rich sauce, or pair with warm naan for a Thai-Indian fusion twist.

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