Massaman Curry

  • 8
  • 15 minutes
  • 45 minutes

Ingredients

  • 4 oz can massaman curry paste
  • 2, 14 oz cans full fat coconut milk
  • 1 cinnamon stick (or substitute 1/2 tsp fresh ginger)
  • 1 star anise (or substitute 2 Tbsp fresh cilantro)
  • 2 Tbsp brown sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp Tamarind Paste (or substitute 1 Tbsp lime juice + 1 Tbsp Worcestershire sauce)
  • [OPTIONAL] 1 Tbsp Peanut Butter
  • 1 yellow onion, sliced thin
  • 1 pound chicken thigh, sliced thin
  • 4 potatoes, diced
  • 2 carrots, oblique cut

Directions

  1. Saute curry paste until fragrant and the color darkens to a deep red-brown.
  2. Pour in 1st can of coconut milk, add whole cinnamon and whole star anise, simmer for 3-5 minutes.
  3. Add sugar, fish sauce, and tamarind. Mix until sugar is dissolved.
  4. Add onions and chicken,
  5. Simmer until chicken is cooked through.
  6. Add second can of coconut milk.
  7. Add potatoes and veggies and simmer until tender and sauce has thickened
  8. Adjust fish sauce (salty), tamarind paste (sour), and/or sugar (sweet) to taste. If you want it spicy, add sriracha.
  9. Serve over jasmine rice and garnish with peanuts.

draft

Source: Inspired by a conglomeration of several recipes.

  • 1 4oz can massaman curry paste
  • 2 14 oz cans full fat coconut milk
  • 1 cinnamon stick
    • or ½ tsp Ginger
  • 1 star anise
    • or 2 Tbsp cilantro
  • 2 Tbsp white or brown sugar
  • 2 Tbsp fish sauce
  • 1 Tbsp Tamarind Paste
    • or 1 Tbsp lime juice + 1 Tbsp Worcestershire
  • 1 Tbsp peanut butter (optional)
  • 1 onion sliced thin
  • 1 pound chicken sliced thin
  • Whatever veggies you want:
    • 4 potatoes
    • 2 carrots
  • Peanuts for garnish
  1. Saute curry paste
  2. pour in coconut milk 1, add cinnamon and star anise, simmer for 3 minutes.
  3. Add sugar, fish sauce, and tamarind. Mix until sugar dissolved
  4. Add onions and chicken (MUST BE SLICED THIN!!!)
  5. Simmer until chicken is cooked through (5min)
  6. add coconut milk 2
  7. Add veggies and cook until tender and sauce has thickened (7-10 min)
  8. adjust fish sauce (salty), tamarind paste (sour), and sugar (sweet) to taste. If you want it spicy, add sriracha.
  9. serve over jasmine rice and garnish with peanuts