Go Back
–+ servings
Massaman Thai Curry

Irresistible Massaman Thai Curry: Creamy Comfort in Every Bite

Experience the magic of Massaman Thai Curry with its creamy coconut base and flavors that transport you to Thailand.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 3 tablespoons Massaman Curry Paste Mae Ploy or Maesri brands recommended.
  • 1 can Coconut Milk Full-fat for creaminess.
  • 2 tablespoons Fish Sauce High-quality like Red Boat.
  • 2 tablespoons Soy Sauce Low-sodium preferred.
  • 4 tablespoons Peanut Butter Smooth or crunchy works.
For the Sweetness and Spice
  • 2 tablespoons Palm Sugar Light brown sugar can substitute.
  • 1 piece Cinnamon Stick
  • 2 pieces Star Anise
  • 2 tablespoons Lime Juice Freshly squeezed.
  • 1 leaf Bay Leaf
For the Main Ingredients
  • 1 pound Chicken Thighs Tender and moist.
  • 2 medium Carrots Sliced.
  • 2 medium Potatoes (Yukon Gold) Chopped.
  • 1 medium Bell Pepper Sliced.
  • 1 medium Onion Thinly sliced.
  • 3 cloves Garlic Minced.
For the Finishing Touches
  • 1/2 cup Roasted Salted Peanuts For garnish.

Equipment

  • Skillet or Dutch Oven
  • Microwave

Method
 

Step-by-Step Instructions
  1. Prep the Yukon Gold potatoes by chopping into even pieces, microwaving with a splash of water for about 5 minutes.
  2. Heat oil in a skillet, add massaman curry paste and onions, and sauté for about 2 minutes.
  3. Add chicken thighs, minced garlic, and ginger, cooking until chicken is no longer pink.
  4. Pour in coconut milk, deglaze the pan, and add partially cooked potatoes, carrots, bell pepper, and remaining ingredients, except peanuts and lime juice.
  5. Bring to a boil then simmer for about 10 minutes until chicken is tender and potatoes are soft.
  6. Remove the cinnamon stick, star anise, and bay leaf. Stir in peanut butter and lime juice, adjusting flavors as needed.
  7. Serve the curry in bowls, garnished with cilantro and roasted peanuts over jasmine rice.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 850mgPotassium: 650mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For best results, let the curry rest for 10 minutes after cooking to allow flavors to meld.

Tried this recipe?

Let us know how it was!