Massaman Curry Recipe – Thai Special
Massaman Curry is a classic Thai Muslim curry with influences from Persian and Indian cuisine. Featuring a creamy coconut milk base, tender chunks of beef, chicken, or lamb, and a fragrant blend of spices like cardamom, cinnamon, and cloves, this curry is both hearty and comforting. With potatoes, onions, and roasted peanuts enhancing the flavor and texture, Massaman Curry is mildly spiced, slightly sweet, and ideal served with steamed jasmine rice. Perfect for family dinners, festive meals, or a cozy weekday treat, this dish brings the authentic taste of Thailand to your kitchen.
- Prep Time20 min
- Cook Time1 hr 10 min
- Total Time1 hr 30 min
Massaman Curry Ingredients:
- 500g (1 lb) beef, chicken, or lamb (cut into chunks)
- 2 medium potatoes, peeled and cubed
- 1 onion, sliced
- 2 tbsp Massaman curry paste (store-bought or homemade)
- 400ml (1 can) coconut milk
- 2 tbsp vegetable oil
- 2 tbsp fish sauce (or soy sauce for vegetarian version)
- 1–2 tbsp palm sugar (or brown sugar)
- 2–3 tbsp tamarind paste or lime juice (for tang)
- 1/2 cup roasted peanuts (or cashews)
- 2–3 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- Salt, to taste
- Fresh coriander, for garnish
Massaman Curry Instructions:
Heat oil in a pot; sauté Massaman curry paste until fragrant.
Add half the coconut milk; stir until the oil begins to separate from the paste.
Add meat chunks and brown lightly, coating with the curry mixture.
Pour in remaining coconut milk, water if needed, and bring to a simmer.
Stir in potatoes, onions, cardamom, cinnamon, and bay leaves.
Season with fish sauce, palm sugar, and tamarind paste; adjust to taste.
Simmer gently for 45–60 minutes until meat is tender and potatoes are soft.
Stir in roasted peanuts and simmer for 5 minutes more.
Garnish with fresh coriander and serve hot with jasmine rice.
Recipe Notes :
Meat Options: Beef is traditional, but chicken, lamb, or tofu can be used.
Cooking Method: Simmer low and slow for tender meat and rich flavor.
Flavor Enhancers: Adjust palm sugar, tamarind paste, or curry paste to taste.
Make Ahead: Curry tastes even better the next day as flavors meld.
Serving Suggestion: Serve hot with jasmine rice, roti, or flatbread.
Nuts Addition: Roasted peanuts or cashews add texture and nutty aroma.
Spice Control: Modify Massaman curry paste quantity to control heat level.
