Massaman Curry

Massaman Curry – Spicy and Creamy Classic

A wonderfully mild and flavorful curry with exotic spices, potatoes, and tender chicken – perfect for 3–4 people.

Ingredients:

Main Ingredients

• 700 g Yukon Gold potatoes, cut into approx. 4 cm pieces
• 700 g chicken breast, very thinly sliced

Spices & Paste

• 1–2 tsp coconut oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 medium shallot, thinly sliced
• 2 tsp freshly grated ginger
• ½ tsp ground cinnamon
• ½ tsp ground cardamom
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg
• 2–6 tbsp red curry paste (depending on desired heat)

Liquid & Seasoning

• 2 cans (400 ml each) full-fat coconut milk
• 2 tbsp fish sauce
• 1–2 tbsp light brown sugar
• 1–2 tbsp tamarind purée or paste
• 2 tbsp peanut butter (optional)

Preparation:

• 1. Cover potatoes with cold water in a pot, bring to a boil, and simmer for 5–7 minutes until almost tender. Drain and set aside.
• 2. In a large pot, heat coconut oil over medium heat. Toast coriander and cumin seeds for 2 minutes.
• 3. Add shallot and ginger, sauté for 1–2 minutes, then stir in cinnamon, cardamom, cloves, nutmeg, and red curry paste.
• 4. Add coconut milk and pre-cooked potatoes, stir to combine, and simmer gently for about 10 minutes.
• 5. Stir in fish sauce, sugar, tamarind purée, and (optional) peanut butter.
• 6. Add chicken strips to the pot and simmer for about 5 minutes until cooked through and the sauce has thickened.

Serve the Massaman curry with jasmine rice and optionally top with chopped peanuts, fresh cilantro, or spinach. Enjoy!