Massaman Curry is a gentle, barely candy, and flippantly tangy Thai curry made by simmering meat, potatoes, greens, in a combination of coconut milk and aromatic curry paste. It tastes thick and creamy, richly fragrant, and oh-so-wonderful!

Why You’ll Love This Massaman Thai Curry Recipe

• No Massaman Curry Paste Wanted. To make a simple Massaman curry recipe, I selected to physician up Thai pink curry paste (which is extensively accessible at grocery shops, whereas Massaman paste isn’t) with the nice and cozy Massaman spices that make it distinctive.
• Customizable. For add-ins, I saved the normal potatoes, added carrots for a dietary increase, and opted for hen for the protein. However curry recipes are splendidly versatile! Be at liberty so as to add different veggies (like inexperienced beans or child corn) and/or swap out the hen for chickpeas or tofu to make your Massaman curry vegetarian.
• Principally Palms-Off. Whereas it may not be fairly as straightforward as a set-it-and-forget-it recipe like Gradual Cooker Butter Hen or On the spot Pot Lentil Curry, when you prep the components and get the recipe began, you’ll be able to step away from the range whereas this Massaman curry recipe cooks.
• You’ll Love Ahead to Leftovers. Thai Massaman curry is a kind of wonderful dishes that tastes even higher after a day or two within the fridge. All these flavors have time to combine and mingle, making your curry additional tasty! (This Vegetarian Chili can be scrumptious for days.)

About Thai Curry

So the place does Thai Massaman curry match within the spectrum of Thai curry recipes? I’m glad you requested!

Thai curry encompasses a broad class of dishes that include meat and/or greens cooked in a creamy, vibrantly spiced coconut milk-based sauce, normally served with rice.

In comparison with Indian curries (like Hen Tikka Masala), Thai curries cook dinner extra rapidly, use extra contemporary (vs. dried) herbs and spices, and their sauce tends to be just a little thinner.

• The colour of the curry relies upon upon the kind of curry paste used to make it. Every curry sort has its personal distinctive taste profile.
• Pink curry makes use of pink curry paste and tends to be the spiciest (see Thai Hen Curry, or Pumpkin Curry), inexperienced curry makes use of inexperienced curry paste and is extra natural (I find it irresistible in Chickpea Curry), and yellow curry is made with yellow curry paste.
• Massaman curry and Panang Curry are distinctive in that they’re made with dried spices, whereas pink, yellow, and inexperienced curry pastes are made with contemporary ones.

Massaman curry differs from Panang curry in its use of heat spices, like cinnamon and coriander (Panang curry is extra thick and nutty).

Massaman curry is the sweetest Thai curry; it’s not spicy, although you’ll be able to add pink pepper flakes or Sriracha to style.

For a distinct sort of curry with related flavors, try Japanese Curry.

The best way to Make Massaman Curry

The Elements

• Hen Thighs. Tender, juicy hen thighs work fantastically in Massaman Thai curry. Hen thighs are wealthy in protein and iron. You too can use hen breasts on this recipe.
• Thai Pink Curry Paste. This ingredient is essential to the deep, wealthy taste of the Massaman curry. It’s a taste powerhouse that may’t be substituted.
• Ginger + Garlic. This basic duo helps construct intense taste.
• Spices. A daring mix of cumin, coriander, and cinnamon provides depth and heat to the curry.
• Coconut Milk. To realize the perfect consistency whereas maintaining issues gentle, we’re utilizing a mix of full-fat coconut milk and light-weight coconut milk. In the event you favor a richer curry, you should use fully full fats.
• Potatoes. As this Potato Curry demonstrates, creamy potatoes are fabulous in curry recipes, as a result of the chunks turn out to be creamy and soak up the curry taste. Don’t skip them.
• Carrots. Candy and tender carrots are scrumptious on this curry. They’re additionally full of nutritional vitamins and fiber.
• Fish Sauce. Daring umami goodness. The fish sauce actually boosts the general taste of the curry (and doesn’t style like fish!). It’s extensively accessible, and if you wish to cook dinner Thai meals, it’s a vital buy.
• Peanut Butter. Provides wealthy, peanut butter taste to the curry and helps make it thick and creamy.
• Lime. A contact of lime juice and zest add brightness and acidity.
• Peanuts. For a scrumptious crunch.
• Cilantro. For freshness that enhances the opposite flavors.

The Instructions

1. Bloom the Spieces. Warmth the curry paste with the aromatics and spices. Add the coconut milk and PB.

2. Add the Carrots and Potatoes. Or some other veggies you select.

3. Add the Hen. Simmer.

4. End. Take away the pot from the warmth, then zest and juice the lime into it. Serve with chopped peanuts and cilantro. ENJOY!

Storage Ideas

• To Retailer. Refrigerate hen Massaman curry for as much as 4 days.
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low warmth or within the microwave.
• To Freeze. I don’t suggest freezing coconut milk based mostly dishes or dishes with potatoes, and the feel isn’t good as soon as thawed and the coconut milk will separate.

What to Serve with Massaman Curry

Recipe Ideas and Methods

• Stir and Prepare dinner Till the Curry Paste Is Aromatic. In step one of the recipe, you’ll add the curry paste and spices and stir for two to three minutes. Don’t rush this half! This step includes blooming the spices, which makes them extra aromatic and flavorful. It actually makes the distinction between a stellar curry and one which’s ho-hum.
• Have Your Elements Able to Go. Though there’s an extended simmer required for this hen Massaman curry recipe, the primary few steps go by rapidly and also you received’t have time to pause for chopping or measuring components.
• Reduce the Greens Into Evenly Sized Items. This ensures that they’ll all be accomplished cooking on the identical time. You don’t need some tender potatoes and a few which might be arduous and uncooked tasting!