Thai Massaman Curry Recipe
As a Thai food aficionado, I’ve perfected this Massaman Curry to deliver creamy, dreamy, nutty, bold, full-throttle flavors with minimal effort. Expert techniques ensure the juiciest chicken and perfectly cooked veggies (no potatoes that take forever to cook at the expense of the chicken!). See the post for step-by-step photos, expert tips, and customizations to achieve restaurant-quality curry perfection!
Ingredients
Instructions
Par-Cook Potatoes: Add the chopped potatoes to a large microwave-safe bowl with 1/4 cup water. Cover with a microwave-safe lid (use a damp paper towel if you don’t have a lid) and microwave for 5 minutes. Drain and set aside. Meanwhile, prep the rest of your ingredients.
Bloom the Curry: Heat the oil over medium-high heat in a large braiser (3.75 qt.) or Dutch oven. Add the curry paste and onions, and cook for 2 minutes.
Sauté Chicken: Add the chicken, ginger, and garlic and sauté for 1 minute.
Add Ingredients: Add the coconut milk and scrape up the golden bits from the bottom of the pan. Add all remaining ingredients up to Add Later (through bay leaf).
Simmer: Bring to a boil, then reduce to a gentle simmer, uncovered, stirring occasionally, for 10 minutes or until the potatoes are tender and the chicken is cooked through. Discard the cinnamon, star anise, and bay leaf.
Finishing Touches: Stir in the peanut butter, lime juice, and cilantro. Add Asian chili sauce to taste. MAKE IT PERFECT FOR YOU! Add additional lime juice for tangier, fish sauce or soy for saltier, or sugar for sweeter. Garnish the bowls with fresh cilantro and chopped peanuts if desired, and serve with rice.
