Red Massaman Curry

If you are like me, and love the flavours of thailand, but little of the heat, then this curry is for you. Massaman curry is a unique type of curry amongst the various Thai curries because it is more like an Indian curry using mainly dried spices for seasoning. This curry is considered to be rather mild as the heat of the chilies are mellowed with the addition of the dried spices, coconut milk, onions, potatoes and nuts.

As a intermittent meat eater, I have added Chicken to the recipe, but for all veggies out there you could swap it for chickpeas. This curry is also great for the slow cooker using mutton or beef (more common to use these meats in Thailand)

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What You Need:

  • 1/2 lb. boneless Chicken Thighs
  • 3 tablespoon whole raw peanuts
  • 4 cup water
  • 1 medium-sized potato, cut into 1 inch cubes
  • 1 tablespoon cooking oil (coconut oil)
  • 3-4 tablespoon Massaman curry paste,
  • 1 1/2-2 cups coconut milk
  • 6 whole  cardamom seeds, cracked and dry roasted
  • 1 inch piece of cinnamon stick, dry roasted
  • 2 tablespoon Thai fish sauce
  • 1 tablespoon palm sugar
  • 2 tablespoon tamarind water
  • 1/4 large white onion, cut into pieces

Let’s Get Cooking:

  1. Open the coconut milk and scoop the thick coconut cream from the top and set aside
  2. Bring the 4 cups of water, chicken thighs and peanuts to boil, skimming the scum from the surface for about 5 minutes. Lower heat to medium and continue to cook at a low boil uncovered, for approximately 20 minutes. Remove from the heat and set aside.
  3. Separately, bring the potatoes to boil in enough water to cover for approximately 20 minutes until just slightly under-cooked (al dente). Drain and discard the potato water. Set the potatoes aside. While the chicken is cooking you may make the homemade Massaman Curry Paste.
  4. Heat oil in a large wok (or other large heavy bottom pan) over medium heat, add the curry paste and cook briefly until fragrant. Add the reserved coconut cream and fry until it begins to separate, stirring constantly. Add the boiled chicken thighs and peanuts in its broth and remainder of coconut milk, fish sauce, palm sugar, tamarind, cinnamon stick, potatoes and onion. Bring to a boil. Reduce heat to low and cook 10 minutes.
  5. Adjust seasoning with fish sauce, palm sugar and tamarind water to taste. Massaman curry should be slightly sweet with a very subtle sour note from the tamarind. Serve with pickled ginger or cucumber relish on the side.

Serves 4. This curry is even better the next day, reheated, so make double portion and freeze any left-overs.

Dont want to make it, you can order it from my menu.. visit 

As always give it a shot & let me know how you get on


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