Massaman Curry

Step 5: Finish the curry

Cooking liquid

  • Water, to thin out sauce
    as needed

Flavor adjusters (to taste)

  • Fish Sauce
    15-30 g1-2 spoonfuls
  • Cane sugar
    20-30 g2-3 spoonfuls
  • Lime juice, freshly squeezed
    ~ 1/2 lime

For serving

  • Peanuts, chopped
    for garnish
  • Jasmine Rice, cooked
    for serving

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.