massaman curry recipe

This Thai inspired Massaman Curry recipe includes onions, carrots, potatoes, and chicken simmered in massaman curry sauce and served over steamed rice.

Massaman curry

olive oil coconut oil

onion (, chopped)

lb. chicken breasts (, chopped, or substitute shrimp

potatoes

carrots (,

ginger

garlic

curry paste

(13.5 oz) coconut milk

Tbsp. peanut butter (, smooth or crunchy)

Tbsp. brown sugar

lime

fish sauce (optional)

peanuts

Cilantro (, garnish)

Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened. Add the carrots and potatoes and cook for a minute or two. Add chicken, ginger, garlic and curry paste and sauté for 3 minutes.

Add coconut milk. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar, peanut butter and lime juice. Simmer 5 more minutes.

Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

https://content.jwplatform.com/videos/AcZw6sH0.mp4

This Thai inspired Massaman Curry recipe includes onions, carrots, potatoes, and chicken simmered in massaman curry sauce and served over steamed rice. It’s easy to make and easy to customize.

Massaman Curry

If you're looking for a curry dish that's full of flavour, here you have it! This Beef Massaman Curry is here to stay and we're obsessed. 

Beef Massaman Curry

coconut milk

beef braising steak

mL vegetable oil

curry paste (like Mae Ploy)

tbsp. fish sauce

sugar sugar

water

Tamarind paste

cinnamon

kaffir lime leaves

potatoes,

g green beans,

coriander,

Jasmine rice, to serve

Pak choi, to serve

Heat a frying pan and toast the peanuts for 5 minutes, allow to cool and then roughly chop.&nbsp;

Open the can of coconut milk and scrape off the coconut cream. Add the cream into a heavy bottomed pan over a medium heat, (If using low fat coconut milk or it has not separated use 20ml vegetable oil).

Sear off the beef pieces in the pan until browned, then add the curry paste and cook for two minutes until the aromats are released.

Add the rest of the coconut milk, water, fish sauce, tamarind, sugar, cinnamon stick, kaffir lime leaves and half the peanuts and simmer for&nbsp; approx. 1.5 hours or until the beef is tender.  Top up the pan a little with water if needed.&nbsp;

When the beef is ready add the potatoes cover and simmer for a further 15 minutes, then add the green beans and simmer for a further 5 minutes.&nbsp; Check the potatoes and green beans are tender and season with further fish sauce if needed.  Stir through the coriander.&nbsp;

Serve with Jasmine rice, pak choi and the remaining peanuts.&nbsp;

Easy 30-minute Thai Massaman Curry recipe loaded with tender chicken, colorful vegetables, and a rich coconut sauce for a sweet, spicy, and creamy dish.

Massaman Curry Recipe

1½ lbs. boneless skinless chicken (breast

olive oil

½ inch ginger (grated

garlic (grated

oz Maesri Thai Masaman Curry ((1 can))

carrots

onion

baby corn (fresh

coconut milk ((2 cans, full-fat))

french beans (cut

broccoli florets

Saute chicken: Preheat the Instant Pot on Saute mode and add oil, ginger, garlic, curry paste, and chicken. 

Add veggies and coconut milk: Sauté for 30-45 seconds then add carrots, onions, and baby corn. Stir in coconut milk and mix well.

Pressure Cook: Wait till the curry starts bubbling. This prevents the coconut milk from curdling under pressure. Cancel Saute, close the lid, and pressure cook for 5 minutes at high pressure.

Release pressure: Once done, let the pressure release naturally for 5 mins, then release manually. Open the lid after the pin drops.  

Add delicate veggies: Turn on Saute. Add green beans and simmer until they cook to your preferred doneness. Now add broccoli florets and let them cook in the pot for a few minutes. Cancel Saute.

Finish: Squeeze a few drops of lime juice to finish this dish and serve with rice of choice.

Instant Pot Method

Saute: Heat oil in a saucepan on medium-high heat. Add ginger, garlic, curry paste, and chicken, and sauté for 30-45 seconds.  Add carrots, onions, green beans, and baby corn, and stir.

Add coconut milk: Shake the coconut cans before opening and pour into the pan scrapping all the cream from the sides of the can. Stir well.

Simmer: When the curry starts bubbling, reduce the heat to medium, cover the pan, and simmer for 12-15 minutes, or until the chicken and vegetables are cooked and tender.

Add delicate vegetables: Add the broccoli florets and let them cook in the curry for 3 minutes or until they cook to your desired tenderness.

Finish and garnish: Turn off the heat and squeeze a few drops of lime juice to finish this dish. Garnish with chopped Thai or regular basil and enjoy!

Stovetop Recipe

Absolutely my favourite and much easier than you would think. Also worth it to get the real curry paste. This is totally a comfort food recipe for me. Thanks for posting it and all the other wonderful recipes from India and Thailand!

I give this 4 stars because I had NO IDEA how incredibly SPICY the entire 4oz can of the recommended brand would be. I understand when it comes to spice level - there isn’t a real gauge for the average at home cook, so the author may not find it overpowering at all. This was at the top of my husband’s tolerance and I couldn’t eat it at all. He ate it slowly with lots of rice but unfortunately the remainder went into the trash and I ate a sandwich. 

In fairness, I was rushing to get this in the IP before running to a meeting so I didn’t taste as I went per usual. 

I’m curious, will using only a tablespoon or two affect the flavor of the dish? Will it still taste like Massaman Curry? 

I bought the 4-can pack from Amazon and would like to give it another go.

This recipe is so good! The first curry I’ve made at home that actually tastes as good as a restaurant!! My only question is - my curry turned out with a really thick layer of oil on the top at the end, is there a way to avoid this/avoid the oil separating from the rest of the sauce?

Just wanted to say thank you!  Ever since 2 years ago when I had Massaman Curry from a Thai restaurant in Mountainbrook, Alabama while visiting my cousin, I have been trying recipes to make it at home. This is the first recipe that I really loved. I don’t have an instasta pot so I made it on the stovetop. The addition of the veggies in your recipe makes it beautiful as well as tasty. I added sweet potatoes which I cut up and cooked in microwave just to soften them a bit and tossed them in when I added the broccoli.

Super easy recipe but it’s missing something. It’s so close to being perfect but it’s just missing something and I can’t put my finger on it ????

There were so many stinkin' ads on the page, that I could only see 3 lines if type at once. I gave up. I tried to paste a screen shot here so you could see what I'm talking about, but it won't let me.
I fully understand why advertising is needed to support your work, but this is ridiculous. The Facebook, twitter  and Pinterest buttons are irritating too, as they cover up the information.

https://www.youtube.com/watch?v=cwg4zndhvbY

Full Recipe at: https://spicecravings.com/thai-massaman-curry
Thai food is always on repeat menu in my home, especially on weeknights. It is quick and super easy to make, delicious and very easily customizable to our palette. Thai Massaman Curry, or, Thai Masaman Curry, is one of the milder curries in Thai cuisine, which is perfect when you’re making this for kids.  I love the flavor combination in this curry. It’s a nice blend of sweet and spicy and the coconut milk adds a touch of creaminess to the curry. I finish this dish with a light squeeze of lime and it ties all the flavors together really well.

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