Massaman Curry is a gentle, barely candy, and calmly 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 straightforward Massaman curry recipe, I selected to physician up Thai purple curry paste (which is extensively out there at grocery shops, whereas Massaman paste shouldn’t be) with the nice and cozy Massaman spices that make it distinctive.
• Customizable. For add-ins, I stored the normal potatoes, added carrots for a dietary enhance, and opted for hen for the protein. However curry recipes are splendidly versatile! Be happy 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 simple as a set-it-and-forget-it recipe like Sluggish Cooker Butter Hen or Immediate Pot Lentil Curry, when you prep the substances 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 type of superb 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 further tasty! (This Vegetarian Chili can also 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 encompass 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 shortly, use extra contemporary (vs. dried) herbs and spices, and their sauce tends to be slightly thinner.

• The colour of the curry relies upon upon the kind of curry paste used to make it. Every curry kind has its personal distinctive taste profile.
• Purple curry makes use of purple 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 adore it 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 purple, 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 isn’t spicy, although you’ll be able to add purple pepper flakes or Sriracha to style.

For a distinct kind of curry with comparable flavors, try Japanese Curry.

Tips on how to Make Massaman Curry

The Substances

• Hen Thighs. Tender, juicy hen thighs work superbly in Massaman Thai curry. Hen thighs are wealthy in protein and iron. You can even use hen breasts on this recipe.
• Thai Purple 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 holding issues gentle, we’re utilizing a mix of full-fat coconut milk and light-weight coconut milk. Should you want a richer curry, you should use solely full fats.
• Potatoes. As this Potato Curry demonstrates, creamy potatoes are fabulous in curry recipes, as a result of the chunks turn into creamy and take in the curry taste. Don’t skip them.
• Carrots. Candy and tender carrots are scrumptious on this curry. They’re additionally filled with 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 out there, and if you wish to cook dinner Thai meals, it’s a essential 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 every 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 Suggestions

• 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 advocate freezing coconut milk primarily based dishes or dishes with potatoes, and the feel shouldn’t be good as soon as thawed and the coconut milk will separate.

What to Serve with Massaman Curry

Recipe Suggestions and Tips

• 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 Substances Able to Go. Though there’s an extended simmer required for this hen Massaman curry recipe, the primary few steps go by shortly and also you gained’t have time to pause for chopping or measuring substances.
• Reduce the Greens Into Evenly Sized Items. This ensures that they’ll all be executed cooking on the similar time. You don’t need some tender potatoes and a few which are laborious and uncooked tasting!