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Massaman curry is a sumptuous Thai dish that harmoniously blends rich spices, tender meat, and creamy coconut milk, creating an unforgettable culinary experience. This recipe transforms everyday ingredients into a restaurant-quality meal that delights the senses. Whether you’re preparing a cozy family dinner or hosting friends, this flavorful curry will impress everyone at your table.
I first made this during a chilly weekend and it quickly became a hit with my family. Now it’s one of our go-to meals when craving something exotic yet familiar.
Ingredients
- Boneless chicken thighs: chosen for their tenderness and richness avoid overly lean cuts to keep the curry succulent
- Yukon gold potatoes: these hold their shape well during simmering and add heartiness
- Sweet onion: provides a natural sweetness that complements the curry’s spices
- Full-fat coconut milk: essential for creaminess and a silky texture avoid light versions for best results
- Massaman curry paste: the star flavor look for authentic Thai brands or make your own if possible
- Toasted unsalted peanuts: add crunch and a subtle nutty flavor that balances the dish
- Brown sugar: adds depth and balances the savory and sour elements
- Fresh lime juice: brightens and lifts the rich flavors
- Fish sauce: a classic umami component in Thai cooking that enhances overall taste
- Low-sodium vegetable broth: keeps saltiness in check while supporting flavor
- Cinnamon stick: imparts warm aromatic flavor typical of massaman curry
- Star anise (optional): adds a mild licorice note that deepens the spice profile
Step-by-Step Instructions
- Sauté the Onions:
- Heat oil in a large pot over medium heat. Cook chopped onions until translucent and fragrant, about five minutes. This step lays the aromatic foundation for your curry.
- Brown the Chicken:
- Add the bite-sized chicken thighs to the pot and cook until browned evenly on all sides, five to seven minutes. Browning locks in flavor and develops richness.
- Add the Curry Paste:
- Stir in the massaman curry paste and let it sizzle for one minute. This releases the spices’ essential oils and deepens the curry’s complexity.
- Combine Liquids:
- Pour in the full-fat coconut milk and vegetable broth. Bring the mixture to a gentle simmer to marry the flavors together.
- Add Remaining Ingredients and Simmer:
- Gently stir in diced potatoes, toasted peanuts, brown sugar, fish sauce, cinnamon stick, and optional star anise. Maintain an uncovered simmer for 30 to 40 minutes until the potatoes are tender and the sauce thickens. Stir occasionally to prevent sticking.
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Peanuts are my favorite ingredient here because they provide a unique texture contrast and deepen the flavor. I remember the first time I made this curry it was a family celebration and everyone marveled how such a comforting dish came together so easily from simple pantry staples.
Storage Tips
Cool the curry completely before storing in an airtight container. It keeps well in the fridge for up to four days. Reheat gently on low heat, adding a splash of water if it thickens too much. For longer storage, freeze in portions for up to three months.
Ingredient Substitutions
If you cannot find massaman curry paste you can use red curry paste mixed with a little ground cinnamon and nutmeg. Swap chicken thighs for beef or tofu to change protein profile. Peanuts can be replaced with cashews if preferred.
Serving Suggestions
Serve over steamed jasmine rice or with warm roti bread to soak up the flavorful sauce. A side of lightly pickled vegetables can cut through the richness and add brightness. Garnish with fresh cilantro or thinly sliced red chili for extra color and kick.
Cultural Context
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Massaman curry reflects Thailand’s multicultural culinary history with influences from Persian and Indian spices introduced via trade routes. It stands out among Thai curries for its milder sweet and nutty flavor, often enjoyed during festive occasions and family gatherings.
Frequently Asked Questions
- → What is the best cut of meat for this curry?
Boneless chicken thighs work best as they stay tender during simmering and absorb the curry’s rich flavors well.
- → Can I substitute the potatoes with other vegetables?
Yes, sweet potatoes or butternut squash are great alternatives that add sweetness and texture.
- → How long should the curry simmer?
Simmer for 30 to 40 minutes uncovered, allowing the potatoes to become tender and flavors to meld fully.
- → What role do the peanuts play in this dish?
Toasted peanuts contribute a subtle crunch and nuttiness that balance the creaminess of the coconut milk.
- → Is star anise necessary for the flavor?
Star anise adds a subtle aromatic depth and sweetness but is optional based on personal preference.