How to make Massaman Curry
Massaman, often called the “king of curries,” is slow-cooked, rich, and aromatic. Served with rice or roti, its sweet, savory, and nutty harmony makes it a timeless Thai favorite worldwide.
Ingredients
- 200 ml coconut milk
- 50 g Massaman curry paste (store-bought or homemade)
- 100 g protein (chicken or tofu)
- 1 small potato: peeled, cut into chunks
- 1–2 tbsp roasted peanuts (or cashews)
- ½ small onion: sliced into wedges
- ½ cinnamon stick (or ¼ tsp ground cinnamon)
- 1–2 cardamom pods (or pinch ground cardamom)
- 1 small bay leaf (optional)
- 1 tsp tamarind paste (or ½ tsp lime juice if unavailable)
- ½ cup water or stock
Seasoning
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp palm sugar (or brown sugar)
Instructions
- Simmer paste – In a small pot, warm 2 tbsp of coconut milk and stir in the Massaman curry paste. Cook until fragrant and slightly oily.
- Add protein & spices – Stir in chicken/beef/tofu. Add cinnamon, cardamom, bay leaf. Toss well.
- Add liquid – Pour in remaining coconut milk and water/stock. Bring to a gentle simmer.
- Add potato & onion – Simmer until potato is soft and protein is cooked (10–15 min).
- Season – Add fish sauce, tamarind paste and palm sugar. Adjust to balance savory, sour and sweet.
- Finish – Stir in peanuts before serving.