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Authentic Massaman Curry Recipe Thailand, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
More akin to Indian curries than Thai ones, massaman curry is a fusion dish full of Malay and Indian influences, most evident in the use of warm spices. Also, unlike other Thai curries, it has a mild and sweet taste characterized by a deep warmth. There are many preparation methods, depending on the recipe and the ingredients used. However, typically, the preparation starts with stir-frying the coconut milk until it “cracks” — i.e., the oil separates from the milk. At this point, massaman curry paste is added and stir-fried until fragrant. The chicken is added next, along with coconut milk, water, tamarind juice, palm sugar, and fish sauce, then simmered until half-done, when potatoes and onions are added, together with peanuts. Finally, the seasonings are adjusted, more fish sauce to up the saltiness, palm sugar to up the sweetness, and tamarind juice if the stew lacks acid. Variations abound, whether it be using different types of meat, adding additional ingredients,... Read more
Cooking tips
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meat
Either lamb, beef, or chicken can be used, with some claiming that beef is the most traditional option. In any case, the meat should be bone-in, with lots of fat and marbling that will result in a richly-flavored curry. -
coconut milk
Look for coconut milk packaged in paper cartons, as canned milk tends to have stabilizers and preservatives which prevent the coconut milk from “cracking” — a process where the oil splits from the milk when sautéed. In any case, always look for coconut milk without stabilizers and preservatives. Also, look for good-quality coconut milk. -
ready-made massaman curry paste
You can purchase massaman curry paste in specialty stores or online. If it’s not available, red curry paste could work as a substitute, but note that it is spicier than massaman curry paste. Also, adjust the amount of fish sauce you add depending on the massaman curry paste you use, as not all brands have the same level of saltiness. -
spices
Massaman curry is characterized by the use of warm spices that are not a common sight in the region. The main flavoring agent is massaman curry paste, which is made by pounding chili peppers, garlic, shallots, galangal, cardamom, shrimp paste, cumin, and coriander seeds, to name a few, i.e., fresh and dried herbs and spices. The resulting paste is full of flavor but not spicy. During cooking, additional ... Read more -
root vegetables
Potatoes are often called for in recipes, although supposedly, it’s not a traditional ingredient but often added to make the stew more filling. However, yams and sweet potatoes can also be used for that purpose and are more in line with Thai cuisine. Onions are one of the main ingredients and can be added whole or chopped, and they lend the stew an incredibly sweet aroma. -
peanuts
Dry roasted, unsalted peanuts are typically added to this dish. They can be added at the beginning of the cooking, during cooking, or sprinkled over the finished dish; there are no strict rules on that. -
sweet, sour, and salty
Unlike other Thai curries, massaman curry is mild and sweet. However, the four s’s (sweet, salty, sour, and spicy) of Thai cuisine still apply, albeit in a modified way. As stated earlier, this is not a spicy curry, which means only three of those flavors need to be adjusted correctly to get the dish right. For sweetness, palm sugar is added, although regular sugar can be used instead. However, palm ... Read more -
method
There are many ways to make the massaman curry, but most start by stir-frying coconut cream that gathers at the top of coconut milk. Then, once the oil separates, the massaman curry paste is added and cooked until fragrant. The remaining ingredients are added next, in stages or all together, if they take the same amount of time to cook. For example, beef needs about two hours of cooking, so the potatoes ... Read more
Recipe variations
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Chicken Massaman Curry
Ready in 1h 10minThis recipe teaches you how to make chicken massaman curry the classic way, with bone-in chicken, coconut milk, potatoes, onions, and roasted peanuts, all flavored with massaman curry paste and with added tamarind juice, palm sugar, and fish sauce for the balance of sweet, sour, and spicy flavors. If you'd like to use other kinds of meat, like beef, for example, you can, but then you need to cook it longer, about 2 hours total. Also, adjust the amount of fish sauce you add depending on how salty your massaman curry paste is, as each brand is different.
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Beef Massaman Curry
Ready in 4hThis recipe gives instructions on the classic preparation of beef massaman curry. Because beef takes longer to cook, the beef massaman curry is prepared differently from the chicken one. The beef is first cooked until nearly done, then combined with the previously stir-fried coconut milk and curry paste and cooked shortly, just until the potatoes are done.
Chicken Massaman Curry
PREP 20min
COOK 50min
READY IN 1h 10min
This recipe teaches you how to make chicken massaman curry the classic way, with bone-in chicken, coconut milk, potatoes, onions, and roasted peanuts, all flavored with massaman curry paste and with added tamarind juice, palm sugar, and fish sauce for the balance of sweet, sour, and spicy flavors. If you'd like to use other kinds of meat, like beef, for example, you can, but then you need to cook it longer, about 2 hours total. Also, adjust the amount of fish sauce you add depending on how salty your massaman curry paste is, as each brand is different.
Ingredients
4 bone-in, dark chicken meat pieces
500 ml (2 cups + 4 tsp) coconut milk
50g (1.75 oz) massaman curry paste (you can find the recipe on our website!)
2-3 tbsp finely chopped palm sugar, or brown or granulated sugar.
1-2 tbsp fish sauce
2-3 tbsp tamarind juice, you can use pre-made juice or make your own
1 medium potato or sweet potato, cut into 1.5” (4cm) chunks
1 small yellow onion, cut into 0.5” (1cm) strips
¼ cup (35g) roasted whole peanuts
steamed rice, for serving
Preparation
Step 1/5
Add a cup (240 ml) of coconut milk to a skillet, then cook it over medium heat until it "cracks" — the oil separates. Next, add the massaman curry paste and stir-fry until fragrant. If the coconut milk does not crack, first stir-fry the massaman curry paste in vegetable oil, then pour in a ¼ cup (60 ml) of coconut milk, so the mixture thins out.
Step 2/5
Add the chicken to the skillet and the rest of the coconut milk. Pour in enough water to cover. Next, add a tablespoon of fish sauce, two tablespoons of tamarind juice, and two tablespoons of chopped palm sugar. Bring to a boil, then simmer for 20 minutes.
Step 3/5
Add the potatoes and the onions and simmer for 20 more minutes. If the vegetables and the chicken cook sooner (it's done when fork-tender!), take off the heat momentarily.
Step 4/5
Finally, add the roasted peanuts and adjust the seasonings — more fish sauce if it needs salt, more tamarind juice to get the right acidity, and more sugar to make it sweeter.
Step 5/5
Serve warm, with a side of rice.
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