Thai

Thai Massaman Curry

Name: Thai Massaman Curry
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 2
Cuisine: Thai

This hearty and comforting curry is a testament to Thailand's culinary arts, offering a delightful exploration of texture and taste with every spoonful.

Serves

Prep

mins

Cook

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Ingredients

Pantry bits

500g chicken, beef, or tofu, cut into chunks
2 tablespoons vegetable oil
3 tablespoons Massaman curry paste
400ml can of coconut milk
1 tablespoon fish sauce
1 tablespoon tamarind paste
1 tablespoon palm sugar or brown sugar
2 medium potatoes, peeled and cubed
1 onion, sliced
3 cardamom pods, lightly crushed
1 cinnamon stick
Roasted peanuts for garnish
Fresh cilantro for garnish

Instructions

Heat the oil in a large pan over medium heat. Add the Massaman curry paste and stir until fragrant.
Add the meat or tofu to the pan and brown on all sides.
Pour in half of the coconut milk, stirring well to combine with the curry paste. Allow it to simmer for a few minutes.
Add the fish sauce, tamarind paste, palm sugar, potatoes, onion, cardamom pods, and cinnamon stick. Stir until everything is well combined.
Pour in the rest of the coconut milk and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes, or until the meat and potatoes are tender.
Taste and adjust the seasoning if necessary. Remove from the heat and garnish with roasted peanuts and fresh cilantro.
Serve hot with jasmine rice.