Recipe Background
Massaman Curry might actually be one of the most delicious dishes ever invented by humankind. Such lofty accolades can only come from lofty flavors, and indeed every bite of this curry is a mountain of taste like you won't believe. The vegetables within are tender and fresh, adding dimension to the creamy, fragrant, and peanutty sauce. The chicken, cooked exclusively in said amazing sauce, is juicy and savory. The potatoes are fluffy and buttery, while the sauce constantly unveils new layers of spice and seasoning from the lime, red pepper flakes, and ginger... it's hard not to wax poetic when describing Massaman Curry. Rice is recommended, but you might not need it, because you'll be tempted to simply lick your plate clean. Thai delivery can't compare to what you can make at home!
Massaman Curry might actually be one of the most delicious dishes ever invented by humankind. Such lofty accolades can only come from lofty flavors, and indeed every bite of this curry is a mountain of taste like you won't believe. The vegetables within are tender and fresh, adding dimension to the creamy, fragrant, and peanutty sauce. The chicken, cooked exclusively in said amazing sauce, is juicy and savory. The potatoes are fluffy and buttery, while the sauce constantly unveils new layers of spice and seasoning from the lime, red pepper flakes, and ginger... it's hard not to wax poetic when describing Massaman Curry. Rice is recommended, but you might not need it, because you'll be tempted to simply lick your plate clean. Thai delivery can't compare to what you can make at home!
Ingredients
- 2 tablespoons vegetable oil divided
- 3 carrots peeled and sliced into 1/8-inch coins
- 1 red pepper diced
- 1 yellow onion diced
- 1 clove of garlic minced
- 1 (4-ounce) can Massaman curry paste
- 2 (13.6-ounce) cans of coconut milk divided
- 2 tablespoons lime juice
- 1/2 teaspoon fresh ginger grated
- 2 tablespoons cilantro chopped, plus more for garnish, optional
- 2 tablespoons brown sugar packed
- 1 tablespoon fish sauce
- 1 pound chicken breast cut into bite-size pieces
- 4 Yukon Gold potatoes peeled and cut into 1/2- to 1-inch cubes
- 1/2 cup dry roasted peanuts plus more for optional garnish
- red pepper flakes to taste
- 1 tablespoon creamy peanut butter
- 1/2 teaspoon salt
- rice optional, cooked, for serving, preferably jasmine rice or another aromatic rice
Directions
- Heat 1 tablespoon of vegetable oil in a large pot or a dutch oven.
- Add the carrots, red pepper, and onion to the hot oil.
- Stir and cook the vegetables until the onion is translucent, about 6-8 minutes.
- Add the garlic, stirring and cooking until fragrant, about 1 minute.
- Transfer the cooked vegetables to a bowl.
- Heat the remaining vegetable oil in the pot.
- Add the curry paste and cook until starting to brown, about 2-3 minutes.
- Add 1 can of coconut milk to the curry paste, stirring until blended.
- Add the lime juice, ginger, cilantro, brown sugar, and fish sauce.
- Bring the mixture to a boil.
- Add the chicken to the boiling mixture.
- Reduce the mixture to a simmer and cook until the chicken is white and cooked through at 165 degrees F, about 6-7 minutes.
- Add the remaining coconut milk, cooked vegetable mixture, potatoes, peanuts, red pepper flakes, peanut butter, and salt to the pot.
- Cover and let the mixture simmer until the potatoes are fork tender, about 15-20 minutes.
- Serve warm, garnished with extra cilantro and peanuts, and atop cooked rice.
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