Massaman Curry
A spiced Thai coconut curry optimized for weeknight home cooking.
Ethan ChlebowskiIngredients
Curry base
- Massaman curry paste1 can (4 oz)~115 g
- Ghee15 ga spoonful
- Fresh ginger, minced10 ga spoonful
- Red Thai chiles, optional, minced1
Cooking liquid
- Coconut Milk1 can400 g
- Water, to thin out sauceas needed
Protein
- Chicken Breasts, cubed450 g1 lb
- Salt5 ga sprinkle
Vegetables
- Yukon gold potatoes, peeled, large chunks2-3~300 g
- Yellow onion, rough chopped1
- Sweet Potatoes, optional, large chunks1 small~200 g
Flavor adjusters (to taste)
- Fish Sauce15-30 g1-2 spoonfuls
- Cane sugar20-30 g2-3 spoonfuls
- Lime juice, freshly squeezed~ 1/2 lime
For serving
- Peanuts, choppedfor garnish
- Jasmine Rice, cookedfor serving
Method
Step 1: Fry the curry base
Add the ghee (or other cooking oil of choice) to a pot or deep pan over medium heat. Add the Massaman curry paste to for a minute or two.
Then add the ginger and Thai chili if using. Continue cooking the mixture for 2-4 minutes, stirring frequently, until fragrant and slightly darker in color.
If the mixture starts sticking aggressively or darkening too quickly, lower the heat slightly.
Step 2: Stir in the coconut milk
Pour in the coconut milk and stir until the curry paste fully dissolves into the liquid. Bring the mixture to a gentle .
Full fat coconut milk (or cream) creates the richest, most stew-like texture. You can thin the curry later with water or stock if needed.
Step 3: Simmer the chicken
Evenly sprinkle the cubed chicken breast with salt to season. Add it to the pan, and bring it back to a .
Cook for about 10 minutes, stirring occasionally.
Step 4: Add the vegetables
Add the potatoes, onion, and sweet potato if using.
gently for 20-30 minutes until the potatoes are tender and the curry slightly thickens.
Different vegetables cook at different speeds. Sweet potatoes often soften faster than Yukon Gold potatoes, so you can remove them early and add them back later if needed.
Step 5: Finish the curry
Taste the curry and begin adjusting the flavor balance. Start with fish sauce for salty and umami flavors, then add sugar for sweetness, followed by lime juice for acidity.
Keep tasting and adjusting until the curry tastes balanced to you.
Serve with cooked jasmine rice and peanuts, which can be added directly to the bowl for crunch or stirred into the curry for a softer texture.
“Using canned curry paste makes this dish achievable in a weeknight. If you can’t find a massaman-specific curry paste, substitute Thai red curry paste and add some ground warming spices like cumin, clove, cinnamon, or cardamom. Traditionally, this is made with slow-cooked beef, but chicken breast is faster cooking and lighter for a midweek meal.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 4 servings
FAQ
What makes Massaman curry different from red or green curry?
Massaman curry combines Thai curry flavors with warm spices more commonly associated with Indian, Persian, and Middle Eastern cooking. Ingredients like cumin, cinnamon, cardamom, clove, and nutmeg give it a deeper, richer, more stew-like flavor profile compared to the brighter, fresher flavors of green curry or the more balanced profile of red curry.
Why do you fry curry paste before adding liquid?
Frying the curry paste in fat helps the aromatics and fat-soluble flavor compounds from the spices and chilies. This creates a deeper and more integrated flavor base compared to simply dissolving the paste directly into liquid.
Can I substitute the fish sauce or other flavor adjusters?
Fish sauce mainly provides and flavors. Soy sauce can work as a substitute, though the flavor will be slightly less funky and savory.
For , any kind of sugar can work (like brown or palm sugar).
If replacing the lime juice, remember that its role is acidity. A small splash of another citrus juice or mild vinegar can provide a similar brightening effect.