Thai · serves 2

Massaman Curry

The mildest Thai curry — warm spices, potatoes, peanuts. Good for people who don't like heat.

45 min Some work Non-vegetarian

Ingredients

  • 600g chicken or 400g potato + paneer
  • 3 tbsp massaman curry paste
  • 1 can coconut milk
  • 3 potatoes, chunks
  • 1 onion, wedges
  • 1/2 cup roasted peanuts
  • 2 tbsp tamarind pulp
  • 2 tbsp palm sugar or jaggery
  • 1 tbsp fish or soy sauce
  • 1 cinnamon stick, 3 cardamom

Method

  1. Cook the thick cream from the top of the coconut can with the paste and whole spices for 4 minutes until the oil splits out and it smells strong.
  2. Chicken in, coated well, 5 minutes.
  3. Rest of the coconut milk, potatoes, onion and 1 cup water.
  4. Simmer 25 minutes uncovered till the potatoes are soft and the sauce thickens.
  5. Tamarind, sugar and fish sauce. Balance it — sweet, sour and salty in equal parts.
  6. Peanuts at the end. Jasmine rice.

Questions people ask about Massaman Curry

How long does Massaman Curry take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Massaman Curry?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Massaman Curry ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Massaman Curry vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Massaman Curry?

Jasmine rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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