How to Make Massaman Curry

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howtomakemassamancurry

Massaman Curry is one of my favorite Thai dishes.  Last year my kids started begging for any leftovers I brought home after date-night so I decided this is something I need to make at home every now and then.  The key is buying an authentic curry paste from a local Asian market.  I have had the best results using authentic Thai coconut milk.   To add more flavor I use cilantro and lime as a garnish, but both are totally optional.  A more authentic dish would be garnished with Thai basil and Thai chili.  As this is prepared as a simple weeknight meal I use ingredients that I normally have on hand.  I also am adding more vegetables than the original recipe (found below the notes).  The recipe can easily be halved.  As written is enough to serve 10-12.  Replace the meat or vegetables to your liking.

Massaman Curry

  • 5T massaman curry paste (Mae Ploy brand or other)
  • 2 T sesame oil (or olive oil)
  • 2 cans (13.7 oz) coconut milk
  • 2 large chicken breasts cut into 1/2 inch thick strips
  • 2 medium yukon gold potatoes, peeled and cubed (about 2 cups)
  • half of an onion sliced thin (about 1/2 cup)
  • 2-3 large carrots, sliced at an angle
  • 1 cup water
  • 2 T brown sugar
  • 2 T fish sauce (nam pla) – optional
  • lime, cilantro for garnish

Begin by heating the oil in a heavy duty pot.  Add the curry paste and stir fry for 1-2 minutes or until fragrant.  Add one can of coconut milk and combine with curry paste.  Add chicken breast, an additional can of coconut milk and bring to a gentle boil.  Add the vegetables, brown sugar and water.  Simmer vegetables and meat for 15-20 minutes or until the vegetables are softened and the sauce has thickened.  Add fish sauce if desired.  Mix gently and serve over basmati rice.  Garnish with lime and cilantro.

Keep reading for original recipe and more photos

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Stir fry curry paste in a little bit of oil (1).  Add coconut milk and stir (2&3).  Add chicken breast and additional coconut milk.  Add vegetables, water, and brown sugar.  Allow to simmer for 15-20 minutes or until vegetables are softened.  Add fish sauce.  That’s all.

Here is the package from the Massaman curry paste I purchased at the Asian market.  I based the recipe off the one on the packaging.  I have found some of my favorite recipes on food labels.  As the packaging changes often I try to keep these recipes on file.

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