Authentic Thai Massaman Curry Recipe

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.7

Taste

8.0

Difficulty

9.2

Presentation

8.0

Nutrition

9.0

Value

9.2

Instructions

9.0

Ingredients

9.0

Time Accuracy

9.5

Would Make Again

9.3

Overall

Cooking Timeline

Prep 20 min

Cook 40 min

Step 1
Step 2
Step 3
Step 4
Step 5 30 min
Step 6
Step 7

Ingredients

Servings

Units

Main

1 can coconut milk (full fat)
3 tbsp massaman curry paste
1.5 lbs chicken thighs (boneless, skinless, cut into bite-sized pieces)

Vegetables

2 medium potatoes (peeled and cubed)
1 large carrot (sliced)
1 medium white onion (chopped)

Flavorings

2 tbsp fish sauce
1 tbsp tamarind paste
1 tbsp palm sugar (or brown sugar)

Garnish

1/4 cup roasted peanuts

Equipment

Dutch oven or large pot For simmering the curry
Wooden spoon For stirring
Measuring spoons and cups

Instructions

1

Heat a quarter cup of coconut milk from the can in a large pot or Dutch oven over medium heat until it begins to split and oil separates.
2

Add the Massaman curry paste and fry for 2 minutes, stirring constantly until fragrant.
3

Add the chicken pieces and toss well to coat them in the paste, cooking for about 4-5 minutes.
4

Pour in the remaining coconut milk along with a cup of water, then add the potatoes, carrots, and onions.
5

Bring to a gentle simmer, cover, and cook for 25-30 minutes until the potatoes and chicken are completely tender.
30 min
6

Stir in the fish sauce, tamarind paste, and palm sugar. Adjust seasoning to taste.
7

Garnish with roasted peanuts before serving hot.

Nutrition

Calories 450

Protein 28g

Carbs 26g

Fat 28g

Fiber 4g

Sugar 7g

Sodium 680g

Serving Size 1 serving

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An exceptionally aromatic, comforting, and deeply flavorful Thai curry classic.

Pros

Warm, complex flavor profile
Comforting texture
Easy to customize

Cons

Requires specialty paste and tamarind

Overview

A rich, flavorful Thai Massaman curry featuring tender chicken, potatoes, and peanuts.

AI Insights

Summary

An authentic recipe for Thai Massaman curry, balancing rich coconut milk with deep aromatic spices, tender meat, and crunchy peanuts.

Tips

Frying the curry paste in separated coconut oil first brings out the rich aromatic oils
Letting the curry sit for a few hours or overnight makes it taste even better as flavors meld
Serve alongside freshly steamed jasmine rice