Aromatic Thai Massaman Curry with Potatoes and Peanuts
A fragrant, comforting curry enriched with aromatic spices and creamy coconut milk.
Enjoy this scrumptious Thai Massaman curry that's gently spiced and rich with potatoes and peanuts, perfect for any meal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
Massaman Curry Paste
Curry
Preparation
Preparing the Massaman Curry Paste
Toast the spices
Toast coriander seeds, cumin seeds, and cloves in a dry pan over low heat until fragrant.
Grind the spices
Grind the toasted spices with dried chilies into a fine powder using a spice grinder.
Blend into paste
Blend ground spices with shallots, lemongrass, garlic, galangal, cinnamon, nutmeg, and peanuts in a food processor until smooth.
Preparing the Curry
Heat the oil
Heat vegetable oil in a large pot over medium heat.
Cook the paste
Add massaman curry paste and cook until aromatic.
Do not let the curry paste burn; stir constantly for even cooking. Pro Tip: If the paste is too thick, add a tablespoon of water to help it blend better.
Brown the meat
Add the beef or chicken, and stir until browned on all sides.
Cooking Process
Simmer the curry
Mix coconut milk, chicken stock, fish sauce, tamarind paste, and palm sugar with the curry mixture.
Cook the potatoes
Add potatoes to the curry and simmer until tender.
Final adjustments
Taste and adjust seasoning accordingly with sugar, fish sauce, or tamarind for balance.
Plating & Serving
Aromatic Thai Massaman Curry with Potatoes and Peanuts
Aromatic Thai Massaman Curry with Potatoes and Peanuts
Plate the curry
Serve the Massaman curry hot over steamed jasmine rice, ensuring each plate has a good balance of meat, potatoes, and curry sauce.