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Massaman Curry Thai Recipe
Ash Tyrrell

Massaman Curry Thai Recipe

I recently made this Massaman Curry Thai recipe, and it instantly became one of my go-to comfort meals. The curry is rich, aromatic, and perfectly balanced with warm spices, tender chicken, and creamy coconut milk. I love how it combines the flavors of Thailand, India, and Malaysia into one harmonious dish.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast sliced – Use thighs for extra juiciness; tofu works for vegan options.
  • 2 medium red potatoes – Thin-skinned varieties like Yukon Gold or red potatoes hold their shape.
  • 2 tablespoons coconut oil – Adds a subtle nutty flavor and helps bloom spices.
  • 2 tablespoons Thai red curry paste – Enhanced with warm Massaman spices; store-bought works well.
  • 1 teaspoon coriander seeds – Toasted to release aromatic flavors.
  • 1 teaspoon cumin seeds – Toasted for a nutty fragrant base.
  • 1 cinnamon stick – Adds warming sweetness.
  • 3 cardamom pods – Gives a subtle aromatic spice note.
  • 3 whole cloves – Enhances the curry's depth and earthiness.
  • ¼ teaspoon nutmeg – Adds gentle warmth to the curry.
  • 1 shallot finely chopped – Provides mild, sweet onion flavor; onions can substitute.
  • 1- inch piece fresh ginger grated – Adds zesty, aromatic punch.
  • 1 can 14 oz full-fat coconut milk – Gives creamy texture and rich flavor.
  • 2 tablespoons fish sauce – Adds umami; substitute vegan fish sauce or soy sauce if needed.
  • 1 tablespoon light brown sugar – Balances savory and spicy flavors.
  • 1 tablespoon tamarind paste – Provides tangy contrast to the sweetness.
  • 2 tablespoons peanut butter optional – Adds richness and nutty depth.
  • Garnishes: fresh cilantro baby spinach, roasted peanuts, lime wedges, red chili slices.

Method
 

  1. Add sliced potatoes to a pot of cold water and bring to a boil. Simmer 5–7 minutes until slightly tender, then drain. This ensures the potatoes cook evenly in the curry without turning mushy.
  2. In a medium pot, heat coconut oil and toast coriander and cumin seeds for 2 minutes. Add shallots and ginger, then cinnamon, cardamom, cloves, and nutmeg, stirring to release aromatic flavors. This forms a flavorful curry base.
  3. Stir in Thai red curry paste until fragrant. Pour in coconut milk, mixing thoroughly. Add parboiled potatoes and simmer for 10 minutes to combine flavors and thicken the sauce.
  4. Add sliced chicken, fish sauce, brown sugar, tamarind paste, and peanut butter (if using). Simmer 5 minutes until chicken is cooked through and opaque. Taste and adjust seasoning as needed.
  5. Serve curry over jasmine rice, topped with fresh spinach, cilantro, roasted peanuts, lime wedges, and red chili slices for a vibrant and flavorful presentation.

Notes

  • I always toast the whole spices to deepen the flavor.
  • I parboil potatoes to ensure they remain tender but intact.
  • I add peanut butter gradually for creaminess without overpowering the curry.
  • I taste and adjust fish sauce, sugar, and tamarind at the end for perfect balance.
  • I serve immediately for best texture and vibrant flavors.