Massaman Curry with chicken is one of my favorite comfort foods. When I lived in New York, it was my go-to order in any of the fantastic Thai restaurants that are everywhere in the city. This curry is creamy, rich, and flavorful, with plenty of chicken, potatoes, carrots, and a sprinkle of peanuts that combine to make this heavenly dish that is not too spicy. If you like the peanut sauce served with chicken satay, imagine a whole bowl full of the stuff. Massaman curry has been deemed one of the most delicious foods in the world, no wonder it is incredibly addictive and delicious. Thai curry is very different than Indian Curry. There are many flavors to a Thai curry compared to an Indian version. Usually, Thai curry is brighter in flavor. Though there is nothing wrong with a good Indian curry!
When I moved to Colorado, one of the biggest things I have missed is good Thai restaurants. I have yet to find a great one here. One of the best ways to judge if they are good is their massaman curry. Every time I have ordered one in Northern Colorado, it has been awful and usually overly sweet. Many put pineapple in it. Pineapple has no place in massaman curry. It makes it way too sweet. I gave up eating Thai food, which made me terribly sad both for myself and for many of my fellow Coloradans who don’t know what they are missing.
I finally decided to figure out my own recipe. I think I have done a pretty decent job, which tastes incredibly delicious. It took me finding the right curry paste. My friends that are foodies recommended this curry paste by Maesri that is fabulous. You can find it in Asian stores or on Amazon. It took me ordering it from Amazon. You may be lucky to find it in your neck of the woods, but here in Colorado, it was impossible. The rest of the ingredients are easy to find. Even fish sauce can be found in most Asian sections of any good grocery store.
Once you have all the ingredients, this massaman curry is easy to put together and surprisingly quick. It makes fantastic leftovers, too. Of course, you can change it up and use firm tofu instead of the chicken or even shrimp, but the fish sauce and the Worcestershire sauce have fish in them for vegetarians. This is completely dairy free, though, even if it is very creamy with the coconut milk. After discovering Maesri curry paste, I’m excited to try their other flavors, like Panang. I hope my drought of good Thai food is over, and I will be making my own from now on.
OK, that is all for this week. I hope you try making Massaman Curry. It is not a very spicy curry and is incredibly delicious. Thai food can be intimidating for many who don’t know what to order, and this curry is a great way to explore the amazing food from this country. I hope you are all staying safe and healthy out there. Please think of others in your choices. What you do affects more than yourself; we all need to get through these times together. Until next time!
- 4 oz can Massaman curry paste. I used Maesri
- 3 tablespoons vegetable oil
- 2 13.5 oz cans coconut milk full fat
- 1 tablespoon freshly grated ginger or 1/2 teaspoon ground
- 2 tablespoons chopped cilantro
- 2 tablespoons brown sugar packed
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon Worcestershire sauce
- 1 large onion sliced thin
- 1 ½ pounds chicken sliced thin. I used partially thawed chicken from the freezer. It's easier to slice.
- 4 medium potatoes peeled cut into 1-inch cubes
- 2 carrots peeled and sliced thin
- 1 tablespoon peanut butter creamy or crunchy
- 1/2 cup roasted peanuts
- sriracha to taste.
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Heat a large skillet or Dutch oven over medium heat with the vegetable oil.
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Add the onion and sauté for 2-3 minutes to soften. You don't want to brown them.
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Stir in the curry paste and cook for 2-3 minutes, stirring constantly.
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Add one can of the coconut milk, ginger, cilantro, brown sugar, fish sauce, lime juice, and Worcestershire sauce. Blend and stir well to combine.
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Add the sliced chicken and reduce the heat to low. Let the mixture simmer until the chicken has turned white. It doesn't have to be thoroughly cooked.
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Add the second can of coconut milk, potatoes, carrots, peanut butter, peanuts, and a dash or two of sriracha.
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Let the curry simmer for 20-25 minutes or until the potatoes and carrots are tender.
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Taste and add salt and more sriracha if needed.
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Serve over white rice, with lime wedges and more peanuts if desired.
You can substitute tofu for the chicken. However, the fish sauce is essential for the flavor, making this not very vegetarian-friendly.
