Massaman Curry Thai
Description: This Thai massaman curry recipe is easy to make and full of rich, warm, mellow flavor. Make it with your choice of chicken or tofu and potatoes in a lovely spiced curry sauce.
Ingredients
- 1 1/2 pounds Yukon gold potatoes (about 4 medium) or other thin-skinned (red potatoes) cut into 1 ½ -inch chunks.
- 1-2 teaspoons coconut oil
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 medium shallot, cut into thin slices
- 2 teaspoons ginger, freshly grated
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 2-6 tablespoons red curry paste, to heat preference (we used 4 tablespoons of Maesri brand for a medium spice)
- 2 cans of full-fat coconut milk, 27 ounces
- 2 tablespoons fish sauce
- 1-2 tablespoons light brown sugar
- 1-2 tablespoons tamarind puree or paste *see notes
- 2 tablespoons peanut butter (optional)
- 1 1/2 pounds chicken- breast, sliced into very thin strips (can also use chicken thighs- *see notes, shrimp or crispy tofu)
Instructions
- Have everything prepped and ready to go beside the stove
- Toss the chicken slices with about 1/2 teaspoon salt. Measure the spices, keeping the whole seeds separate from the ground spices.
- Parboil the potatoes
- Start with cold water just covering the potatoes. Bring to a boil and simmer for 5-7 minutes cooked to al dente. Drain the water and set aside.
- Bloom the curry paste and spices
- Heat coconut oil in a large pot or Dutch oven over medium heat. Saute the coriander seeds and cumin seeds for 2 minutes, stirring. Add the shallots and fresh ginger, stir 1-2 minutes and add the ground cinnamon, cardamom, cloves, and nutmeg along with the curry paste.
- Add coconut milk and potatoes
- Simmer together for 10 minutes or until potatoes are fork-tender but not overly soft.
- Season
- . Add fish sauce, sugar, tamarind paste, and whisk in peanut butter.
- Add the sliced chicken breast. Simmer for 5 minutes or until the chicken pieces are tender, cooked through and opaque.
- Taste the curry
- and adjust sweetness (sugar), fish sauce (or salt) and acid (tamarind paste) to taste. Find your perfect balance.
- Serve immediately with jasmine rice and toppings.