Massaman curry – mild Thai curry with potatoes
Dinner

Massaman curry – mild Thai curry with potatoes

Mild, aromatic curry with potatoes, peanuts, and coconut milk. Massaman is the gentlest of Thai curries — with warming spices like cinnamon, cardamom, and star anise.

TraditionalEverydayWeekendDinnerGluten-freeDairy-free
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Rate:
55 min total
4 servings
Easy

Ingredients

servings

  • Massaman curry

    • 3 spsk Massaman curry paste
    • 400 ml Coconut milk
    • 500 g Chicken thigh, diced
    • 300 g Potatoes, diced
    • 1 stk Onion, cut into wedges
    • 50 g Roasted peanuts
    • 2 spsk Fish sauce
    • 2 spsk Palm sugar
    • 1 spsk Tamarind paste

Instructions

  1. 1

    Fry paste and chicken

    1. Heat coconut cream in a heavy pot. Fry the massaman paste for 2 min. Add chicken and stir-fry until white outside.
    8 min
    Pot
  2. 2

    Simmer the curry

    1. Pour in the rest of the coconut milk. Add potatoes and onion. Simmer with lid on for 25–30 min until potatoes are tender.
    2. Add fish sauce, palm sugar, tamarind, and peanuts. Taste — it should be mildly sweet, slightly tangy, and salty.
    30 min
    Pot

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Details

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. The flavour develops over time.

Frozen

  • • Duration: 90 days
  • • Temperature: -18°C
  • • Method: Freezes excellently. Thaw in fridge overnight.

Tips

Serving

  • • Serve with jasmine rice and fresh cilantro. Massaman tastes even better the next day.

Author

N

Nordmad

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Comments

Author

N

Nordmad