Massaman Curry Easy Recipe Wellplated Com

Thai curry refers to a broad category of dishes that consist of meat and/or vegetables cooked in a creamy, vibrantly spiced coconut milk-based sauce, usually served with rice.

The color of the curry depends upon the type of curry paste used to make it. Each curry type has its own unique flavor profile.Red curry uses red curry paste and tends to be the spiciest (see Thai Chicken Curry for a recipe), green curry uses green curry paste and is more herbal (I love it in Chickpea Curry), and yellow curry is made with yellow curry paste.Massaman curry and Panang Curry are unique in that they are made with dried spices, whereas red, yellow, and green curry pastes are made with fresh ones.

Massaman curry differs from Panang curry in its use of warm spices, like cinnamon and coriander (Panang curry is more thick and nutty). Massaman curry is the sweetest Thai curry. It tastes thick and creamy, richly aromatic, and oh-so-wonderful!

How to Make Massaman Curry

To make an easy Massaman curry recipe, I chose to doctor up Thai red curry paste (which is widely available at grocery stores, while Massaman paste is not) with the warm Massaman spices that make it unique. For add-ins, I kept the traditional potatoes (which taste particularly excellent in the creamy sauce), added carrots for a nutritional boost, and opted for chicken for the protein. That’s my spin, now it’s your turn! Curry recipes are wonderfully flexible. Feel free to add other veggies (like green beans or baby corn) and/or swap out the chicken for chickpeas or tofu to make your Massaman curry vegetarian.

The Ingredients

Chicken Thighs. Tender, juicy chicken thighs work beautifully in this curry. Chicken thighs are rich in protein and iron.

Thai Red Curry Paste. This ingredient is key to the deep, rich flavor of the Massaman curry. It’s a flavor powerhouse that can’t be substituted. Ginger + Garlic. This classic duo helps build intense flavor.Spices. A bold blend of cumin, coriander, and cinnamon adds depth and warmth to the curry. Coconut Milk. To achieve the ideal consistency while keeping things light, we’re using a combination of full-fat coconut milk and light coconut milk. If you prefer a richer curry, you can use entirely full fat. Potatoes. You’ll love the way the creamy potato chunks add texture and absorb the curry flavor. Don’t skip them.Carrots. Sweet and tender carrots are delicious in this curry. They’re also packed with vitamins and fiber. Fish Sauce. Bold umami goodness. The fish sauce really boosts the overall flavor of the curry (and does not taste like fish!). It’s widely available, and if want to cook Thai food, it’s a necessary purchase. Peanut Butter. Adds rich, peanut butter flavor to the curry and helps make it thick and creamy. Lime. A touch of lime juice and zest add brightness and acidity.Peanuts. For a delicious crunch. Cilantro. For freshness that complements the other flavors.

The Directions

Storage Tips

To Store. Refrigerate curry in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.To Freeze. Freeze curry in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Dutch Oven. Perfect for making this curry.Measuring Spoons. These are double-sided and magnetic. Citrus Juicer. You’ll also want to have a zester on hand.

I hope this post inspires you to make Massaman curry at home soon!

Asian Cucumber Salad

15 mins

Instant Pot Brown Rice

51 mins

Roasted Brussels Sprouts

30 mins Leave a rating below in the comments and let me know how you liked the recipe. With its mild flavor, warm spices, and creamy sauce, it has a way of hitting the spot.