Ingredients
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For the Massaman Curry Paste
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2 dried red chilies (soaked in warm water)
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1 tablespoon coriander seeds
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1 teaspoon cumin seeds
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1 teaspoon cardamom pods
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1 teaspoon cloves
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1 small cinnamon stick
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1 tablespoon turmeric powder
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1 teaspoon shrimp paste
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1 small onion, chopped
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4 garlic cloves
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1 tablespoon chopped ginger
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2 tablespoons chopped lemongrass (or 1 tablespoon lemongrass paste)
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2 tablespoons roasted peanuts (optional)
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For the Curry
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1 lb (450g) chicken or beef (cut into bite-sized pieces)
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1 large potato (peeled and cubed)
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1 onion (sliced)
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1 can (14 oz) coconut milk
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1 cup chicken or beef broth
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2 tablespoons fish sauce
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2 tablespoons palm sugar (or brown sugar)
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1 tablespoon tamarind paste
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1/2 cup roasted peanuts (optional)
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1-2 kaffir lime leaves (optional)
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1 cinnamon stick
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Salt to taste
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Fresh cilantro (for garnish)
Directions
Massaman Curry (แกงมัสมั่น) is a rich and deeply flavorful Thai curry that blends traditional Thai spices with influences from Indian and Malaysian cuisine, making it uniquely aromatic and complex. The curry is known for its creamy, coconut milk-based sauce that is both mild and slightly sweet, with a balance of savory, tangy, and aromatic flavors.
The key ingredients in Massaman Curry include tender meat (typically chicken or beef), potatoes, onions, and often roasted peanuts, all simmered together in a sauce made from coconut milk, tamarind paste, fish sauce, palm sugar, and a mix of spices such as coriander, cumin, cinnamon, cardamom, cloves, and turmeric. These ingredients are traditionally ground into a homemade Massaman curry paste, which infuses the curry with a rich depth of flavor.
A hallmark of Massaman Curry is its fragrant spice blend, which sets it apart from other Thai curries. The curry paste includes not only the usual Thai spices like lemongrass and kaffir lime leaves but also Indian-inspired ingredients like cinnamon, cardamom, and cloves, which create a more aromatic, warming experience. This curry is often served with steamed jasmine rice, which soaks up the deliciously thick sauce.
Massaman Curry is a comforting and satisfying dish that can be enjoyed for lunch or dinner, and it’s perfect for special occasions or when you’re looking for a rich and flavorful dish. The combination of tender meat, soft potatoes, and the fragrant coconut milk sauce makes Massaman Curry a favorite in Thai cuisine and beyond.
Here’s an approximate nutritional breakdown for Massaman Curry (based on 1 serving for 4 servings):
| Calories | 400-500 kcal |
| Protein | 20-25g |
| Carbohydrates | 25-30g |
| Fat | 25-30g |
| Saturated Fat | 10-15g |
| Fiber | 4-6g |
| Sugar | 6-8g |
| Sodium | 600-800mg |
| Cholesterol | 40-50mg |
Note: Nutritional values can vary depending on the specific ingredients used (e.g., type of meat, coconut milk brand) and portion sizes.
Steps
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1
Done
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Make the Curry Paste• In a dry pan, toast the coriander seeds, cumin seeds, cardamom pods, cloves, and cinnamon stick until fragrant. Allow to cool and grind into a powder. • In a mortar and pestle or food processor, combine the ground spices, turmeric powder, shrimp paste, soaked dried chilies, onion, garlic, ginger, lemongrass, and roasted peanuts (if using). Grind until you form a smooth paste. Set aside. |
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2
Done
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Prepare the Curry• In a large pot or wok, heat a bit of oil and sauté the curry paste until fragrant (about 3-4 minutes). • Add the chicken (or beef) pieces and cook until browned. • Add the sliced onion and cook until softened. • Pour in the coconut milk and chicken broth. Stir to combine. • Add the potatoes, fish sauce, palm sugar, tamarind paste, kaffir lime leaves, and cinnamon stick. Bring to a simmer and cook for 20-30 minutes, until the potatoes are tender and the meat is cooked through. |
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3
Done
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Finish the Curry• Stir in the roasted peanuts (if using) and adjust seasoning with salt or additional fish sauce if needed. • Remove the cinnamon stick and kaffir lime leaves. • Serve the Massaman curry with steamed jasmine rice and garnish with fresh cilantro. Enjoy your homemade Massaman Curry! |
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