Thai Massaman Curry is a rich, mildly spicy dish that beautifully blends the flavors of fresh herbs, spices, coconut milk, and your choice of meat.
Servings
2 People
Prep Time
30
mins
Cook Time
60
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Ingredients
2-4
Total Time
90
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Pantry bits
Fish Sauce: deep, savory flavor
Tamarind Paste: sweet-sour note
Coconut Milk: creamy, rich base
Ingredients
500g chicken, beef, or tofu, cut into chunks
2 tablespoons vegetable oil
3 tablespoons Massaman curry paste
400ml can of coconut milk
1 tablespoon fish sauce
1 tablespoon tamarind paste
1 tablespoon palm sugar or brown sugar
2 medium potatoes, peeled and cubed
1 onion, sliced
3 cardamom pods, lightly crushed
1 cinnamon stick
Roasted peanuts for garnish
Fresh cilantro for garnish
Instructions
Heat the oil in a large pan over medium heat. Add the Massaman curry paste and stir until fragrant.
Add the meat or tofu to the pan and brown on all sides.
Pour in half of the coconut milk, stirring well to combine with the curry paste. Allow it to simmer for a few minutes.
Add the fish sauce, tamarind paste, palm sugar, potatoes, onion, cardamom pods, and cinnamon stick. Stir until everything is well combined.
Pour in the rest of the coconut milk and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes, or until the meat and potatoes are tender.
Taste and adjust the seasoning if necessary. Remove from the heat and garnish with roasted peanuts and fresh cilantro.
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