Massaman Curry Recipe

Massaman curry is a rich and flavorful Thai dish that blends the warmth of spices, the creaminess of coconut milk, and the sweetness of peanut butter for a truly unique and comforting meal. This curry is typically made with chicken, potatoes, carrots, and a mix of aromatic spices, but it’s versatile enough to accommodate a variety of dietary preferences. Whether you’re craving a filling dinner or a dish to impress guests, this Massaman Curry is sure to deliver an unforgettable experience.

The curry paste is the star of this dish, packing in bold flavors that are balanced with the creamy coconut milk and the nutty taste of peanut butter. Paired with tender chicken or tofu, the vegetables in the curry soak up the rich sauce, creating a comforting meal that’s perfect for any occasion. Ready in under an hour, this easy-to-make Massaman Curry is sure to become a staple in your recipe rotation.

Why You’ll Love This Recipe

1. Rich and Flavorful

The combination of Massaman curry paste, red curry paste, peanut butter, and coconut milk creates a deeply flavorful sauce that’s both spicy and creamy.

2. Versatile

You can easily make this dish your own by substituting chicken with tofu for a vegetarian or vegan option. You can also swap the peanut butter for almond butter if you have a peanut allergy.

3. Easy to Make

This curry comes together in just under an hour, with minimal prep work. It’s the perfect choice for busy weeknights when you want something hearty and delicious.

4. Packed with Veggies

With potatoes, carrots, and a rich broth base, this curry is full of wholesome vegetables, providing plenty of nutrients along with satisfying flavors.

5. Customizable

You can adjust the level of spiciness by adding more or less curry paste, or make it sweeter by adding more brown sugar to taste.

Ingredients

• Olive oil (or coconut oil/vegetable oil)
• Yellow onion, diced
• Russet potatoes, peeled and cut into cubes
• Carrots, peeled and sliced
• Cans of coconut milk
• Low-sodium chicken broth (or vegetable broth for a vegan option)
• Smooth peanut butter (or almond butter for a peanut allergy)
• Brown sugar
• Lime juice
• Fish sauce (or soy sauce for a vegan version)
• Red curry paste
• Massaman curry paste (store-bought or homemade)
• Chicken breasts, thinly sliced (or tofu for a vegetarian option)
• Chopped roasted peanuts

Dairy-Free Option:

• Replace chicken with tofu for a vegan version and use vegetable broth instead of chicken broth.

Nut-Free Option:

• Swap peanut butter for almond butter to accommodate peanut allergies.

Variations

• Vegetarian Version: Use tofu instead of chicken for a satisfying vegetarian Massaman curry.
• Vegan Version: Substitute the chicken broth with vegetable broth, replace fish sauce with soy sauce, and use tofu for a plant-based option.
• Nut-Free Option: If you have a peanut allergy, swap out the peanut butter with almond butter or sun butter to maintain the creamy texture of the curry.
• Spicy Version: Add extra red curry paste or a pinch of chili flakes to make the curry spicier.

How to Make the Recipe

Step 1: Prepare the Ingredients

Start by peeling and cutting the potatoes into ½-inch cubes and slicing the carrots into ⅛-inch thick slices. Dice the yellow onion and slice the chicken breasts thinly.

Step 2: Cook the Vegetables

In a large pot or Dutch oven, heat the olive oil (or coconut oil) over medium heat. Add the diced onion and cook for 3-4 minutes, until softened and fragrant. Add the cubed potatoes and sliced carrots, cooking for another 5 minutes, stirring occasionally.

Step 3: Add the Curry Paste and Broth

Add the Massaman curry paste and red curry paste to the pot, stirring to coat the vegetables. Cook for 1-2 minutes, allowing the curry paste to become fragrant. Pour in the coconut milk and low-sodium chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.

Step 4: Add the Peanut Butter and Seasonings

Stir in the smooth peanut butter, brown sugar, lime juice, and fish sauce. Mix until the peanut butter is fully dissolved and incorporated into the sauce.

Step 5: Cook the Chicken

Add the thinly sliced chicken breasts to the curry, cooking for 5-7 minutes until the chicken is cooked through and tender.

Step 6: Garnish and Serve

Once the curry is ready, remove from heat and garnish with chopped roasted peanuts. Serve the Massaman curry over steamed rice or noodles, and enjoy the rich, savory flavors.

Tips for Making the Recipe

• Consistency of Sauce: If the sauce is too thick, add a little more chicken or vegetable broth to thin it out. If it’s too thin, let it simmer for longer to reduce and thicken.
• Customize the Vegetables: You can add other vegetables like bell peppers, zucchini, or peas to the curry for more color and variety.
• Make it Sweeter: If you prefer a sweeter curry, adjust the brown sugar to taste. You can add more if you like a sweeter profile.

How to Serve

Massaman curry is typically served over steamed rice, which absorbs the rich and creamy sauce. You can also serve it with noodles or even quinoa for a gluten-free option. Garnish the curry with fresh cilantro or additional chopped peanuts for added texture and flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftover Massaman curry in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Freezing

Massaman curry freezes well for up to 1 month. Let the curry cool completely before transferring it to a freezer-safe container. To reheat, thaw overnight in the refrigerator and then warm on the stovetop over low heat.

Reheating

Reheat leftovers on the stovetop over medium heat, adding a little extra broth or coconut milk if the curry has thickened. Stir occasionally until heated through.

FAQs

1. Can I make this curry without chicken?

Yes, you can substitute the chicken with tofu or another protein like shrimp or beef, or simply add more vegetables for a vegetarian dish.

2. Can I use homemade curry paste?

Yes, homemade Massaman curry paste can be used in place of store-bought paste. Adjust the amount to your preferred spice level.

3. Can I make this curry spicier?

To make the curry spicier, add more red curry paste or a pinch of chili flakes to the dish. You can also add fresh chopped chilies for heat.

4. Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes can be used for a slightly sweeter flavor. Just keep in mind that they cook faster, so check their tenderness early.

5. Is Massaman curry gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari instead of regular fish sauce, this curry can be made gluten-free.

6. Can I use almond butter instead of peanut butter?

Yes, almond butter can be used as a substitute for peanut butter, especially if you have a peanut allergy.

7. Can I make this dish in a slow cooker?

Yes, you can add all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the chicken near the end to avoid overcooking.

8. Can I use coconut cream instead of coconut milk?

Yes, coconut cream can be used for a richer, thicker sauce, but you may need to add a bit more broth or water to thin it out.

9. Can I freeze leftovers?

Yes, you can freeze Massaman curry for up to 1 month. Be sure to let it cool before transferring it to a freezer-safe container.

10. Can I make this curry vegan?

Yes, by replacing the chicken with tofu, using vegetable broth, and substituting fish sauce with soy sauce, you can easily make this curry vegan.

Conclusion

Massaman curry is a comforting, rich, and flavorful dish that brings together the best of Thai spices and creamy coconut milk. With its versatility, you can adjust it to suit your dietary preferences, whether you’re looking for a vegetarian, vegan, or nut-free option. Packed with tender chicken (or tofu), hearty vegetables, and a creamy, aromatic sauce, this curry is a satisfying meal that will become a favorite in your recipe collection.

Print