Massaman Curry
Slow-simmered chicken, coconut, potato and roasted peanuts.
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Massaman is the Thai curry to make when you don't feel like working hard - once everything's in the pot, it just simmers. The flavor comes from the spices (cinnamon, cardamom), not from a tricky technique.
Ingredients
Everything below makes 4 servings.
- 1½ lbboneless skinless chicken thighscut into 2-inch chunks
- 3 tbspmassaman curry paste
- 2 cansfull-fat coconut milk
- 1 lbyellow potatoescut into 1-inch chunks
- 1 mediumyellow onioncut into wedges
- ½ cuproasted unsalted peanuts
- 2 tbsptamarind paste (concentrate)
- 2 tbspfish sauce
- 2 tbsppalm sugar
- 1cinnamon stick
- 3green cardamom podslightly crushed
- 1 tbspneutral oil
- 1½ cupsjasmine ricerinsed
- ½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 620calories
- 32gprotein
- 48gcarbs
- 32gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Cut chicken into 2-inch chunks. Cut potatoes into 1-inch chunks; wedge the onion.
- Lightly crush cardamom pods.
- Start rice.
Crack the coconut milk
Scoop the thick top layer of coconut milk into the saucepan over medium heat. Cook 4 minutes until it splits and oil rises.
4 min · hands onFry the paste and spices
Add massaman paste, cinnamon stick, and cardamom. Fry 2-3 minutes, stirring, until very fragrant and a shade darker.
2 min · hands onAdd chicken
Add chicken chunks; stir to coat. Cook 3 minutes.
3 min · hands onSimmer
Pour in remaining coconut milk and 1 cup water. Add potatoes, onion, tamarind, fish sauce, palm sugar, and peanuts. Bring to gentle simmer; cook 30 minutes uncovered until potatoes are tender and sauce has thickened.
30 min · hands offFinish and serve
Fish out the cinnamon stick and cardamom pods. Taste - adjust salt, fish sauce, or palm sugar; massaman should be salty-sweet-sour in equal weight. Ladle over jasmine rice.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cut chuck into 1.5-inch cubes; brown well first, then simmer 90-120 min until fork-tender. Adds about 60 minutes.
Press, cube, sear briefly, add with the potatoes. Saves about 30 minutes.
Warm flatbread in a dry pan 30 sec per side. Adds about 5 minutes.
Cube before browning. Or use 1 tbsp soy sauce instead. Check label - must contain no shrimp paste.
What keeps
Massaman is one of those dishes that's better day 2 - the warm spices marry. Holds 4 days; freezes 2 months.
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