Aromatic Thai Massaman Curry with Potatoes and Peanuts

Name: Aromatic Thai Massaman Curry with Potatoes and Peanuts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 tsp coriander seeds; 1/2 tsp cumin seeds; 1/4 tsp whole cloves; 3 dried red chilies; 2 shallots; 2 tbsp chopped fresh lemongrass; 3 garlic cloves; 1-inch piece of galangal or ginger; 1 tsp ground cinnamon; 1/2 tsp nutmeg; 1/4 cup roasted peanuts; 2 tbsp vegetable oil; 1 lb (450 g) beef or chicken; 3 potatoes; 1 can (14 oz) coconut milk; 1 cup chicken stock; 3 tbsp fish sauce; 2 tbsp tamarind paste; 2 tbsp palm sugar or brown sugar

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

1 tsp coriander seeds

1/2 tsp cumin seeds

1/4 tsp whole cloves

3 dried red chilies

2 shallots

peeled and chopped

2 tbsp chopped fresh lemongrass

3 garlic cloves

peeled

1-inch piece of galangal or ginger

sliced

1 tsp ground cinnamon

1/2 tsp nutmeg

1/4 cup roasted peanuts

Curry

2 tbsp vegetable oil

1 lb (450 g) beef or chicken

cut into cubes

3 potatoes

peeled and cut into cubes

1 can (14 oz) coconut milk

1 cup chicken stock

3 tbsp fish sauce

2 tbsp tamarind paste

2 tbsp palm sugar or brown sugar

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