Massaman Curry

I've got another one of my favorite Thai recipes for you! Massaman curry is a relatively mild and very fragrant curry. The flavor of massaman curry is unique and combines classic Thai flavors (chilies, lemongrass, kaffir lime, shrimp paste) with spices that are more often found in Indian and Middle Eastern dishes (cardamom, cinnamon, star anise, nutmeg, bay leaves). It smells amazing and tastes even better! It's best served with fragrant jasmine rice but also tastes great with naan. The best part? It's super easy and you only need one pot!

Massaman curry paste is very similar to Thai red curry paste but has those additional fragrant spices added to it. I've made massaman curry paste from scratch before it was delicious but it's honestly not really worth the hassle. So for this recipe, I use red curry paste and simmer whole cinnamon sticks, cardamom pods, etc. in the sauce to achieve that perfect combination of flavors. For Thai red curry paste, I highly recommend the Thai Kitchen brand!

You should be able to find all of the ingredients for this curry at your local grocery store, but many of the spices are a lot cheaper at Asian grocery stores so if you have one nearby it's worth the trip! 

Making Massaman Curry

In a deep skillet or large pot (a wok is also great), melt the coconut oil over medium-high heat. Quickly sear the chicken pieces on both sides and then remove from the pan and set aside.
Add in the shallots, garlic, and ginger and saute for 3-5 minutes or until fragrant.
Add in the cumin, coriander, and cloves and saute for another 1-2 minutes.
Mix in the curry paste and stir until combined and aromatic.
Slowly mix in the coconut cream until fully incorporated into the curry paste mixture. Add in the rest of the ingredients (including the chicken) and simmer over low heat for about 20 minutes. 

Note: Thai curries tend to be more soupy than Indian curries. So if you prefer a thicker curry, reduce the amount of liquid by ⅓.

While the curry is simmering, prepare your jasmine rice as it typically takes about 20 minutes to cook. Prepare according to package instructions.

After about 20 minutes, your kitchen should smell amazing and the curry should have reduced down a bit. Taste and adjust flavor as desired (lime for acidity, curry paste for heat, coconut sugar for sweetness).

Serve with homemade sourdough naan!

If you make this recipe, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.

Massaman Curry

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• Author: Kyleigh Sage
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Massaman curry is a relatively mild and super fragrant Thai curry that combines classic Thai flavors that are more commonly found in Indian curries.

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Ingredients

• 2 tablespoons coconut oil
• 1 pound chicken breast, diced 1 inch pieces
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon whole cumin seeds (can substitute ground cumin)
• 1 teaspoon whole coriander seeds (can substitute ground coriander)
• 1 teaspoon whole cloves (substitute ¼ teaspoon ground cloves)
• ¼ cup Thai red curry paste (Thai Kitchen is the best!)
• 2 14 ounce cans coconut cream
• 1 cup fingerling potatoes, sliced ¼ inch
• ⅓ cup roasted peanuts, roughly chopped
• 2 tablespoons tamarind paste (substitute lime juice)
• 2 cinnamon sticks (substitute 1 teaspoon ground cinnamon )
• 5-7 whole cardamom pods (substitute ½ teaspoon ground cardamom)
• 5-7 whole star anise
• 2 dried bay leaves
• 1 tablespoon coconut sugar (substitute palm sugar or brown sugar)

Serve with

• jasmine rice
• Sourdough Naan

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Instructions

1. In a deep skillet or large pot (a wok is also great), melt the coconut oil over medium-high heat. Quickly sear the chicken pieces on both sides and then remove from the pan and set aside.
2. In the same pan, saute the shallots, garlic, and ginger for 3-5 minutes or until fragrant.
   Add in the cumin, coriander, and cloves and saute for another 1-2 minutes.
   Mix in the curry paste and stir until combined and aromatic.
3. Slowly mix in the coconut cream until fully incorporated into the curry paste mixture.
   Add in the rest of the ingredients (including the chicken) and simmer over low heat for about 20 minutes. 
   Note: Thai curries tend to be more soupy than Indian curries. So if you prefer a thicker curry, reduce the amount of liquid by ⅓.   
4. While the curry is simmering, prepare your jasmine rice as it typically takes about 20 minutes to cook. Prepare according to package instructions. 
5. After about 20 minutes, your kitchen should smell amazing and the curry should have reduced down a bit. Taste and adjust flavor as desired (lime for acidity, curry paste for heat, coconut sugar for sweetness). 
6. Serve over jasmine rice or with Sourdough Naan.
   Store in an airtight container in the fridge for up to a week. 

• Category: Dinner, Main Course
• Method: Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: 2 cups
• Calories: 622
• Sugar: 7.4g
• Sodium: 439.3mg
• Fat: 16.2g
• Saturated Fat: 7.1g
• Carbohydrates: 26.2g
• Fiber: 3.4g
• Protein: 32.8g
• Cholesterol: 82.7mg

Keywords: massaman curry, Thai curry, Thai recipes, chicken curry

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