Massaman Curry — Rich and Mild
Experience the rich and mild flavors of Southern Thailand with this aromatic Massaman curry. Dry-roasted spices and creamy coconut milk create a symphony of warmth and complexity.
Massaman Curry — Rich and Mild
Experience the rich and mild flavors of Southern Thailand with this aromatic Massaman curry. Dry-roasted spices and creamy coconut milk create a symphony of warmth and complexity.
Key move
Dry-roast the spices whole over medium-low heat until fragrant, then grind immediately before adding to the curry paste for maximum flavor.
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The Setup
- Dutch Oven6-quart
- Spice Grinder
- Skillet10-inch
The Mise en Place
5 of 14Your prep station before cooking begins
The Aromatics (0/1)
The Spice Blend (0/6)
Curry is too thick.
Add a little water or coconut milk to thin it out.
Curry is too thin.
Simmer uncovered for a longer period to reduce the liquid.
Chef's Notes
Toast spices gently in a dry pan until fragrant to deepen their flavor before adding to the curry paste.
Serve with jasmine rice to soak up the rich sauce. Garnish with fresh cilantro and a squeeze of lime.
Curry paste can be made days ahead and stored in the fridge. Flavors meld beautifully overnight.
The Method
DRY-ROAST
Time-sensitiveIn a dry skillet over medium-low heat, dry-roast cinnamon stick (1 piece), cardamom pods (6 pods), cloves (1 tsp), bay leaves (2 leaves), and star anise (2 pieces) for 3-5 minutes, or until fragrant and slightly toasted.
Spices are lightly browned and aromatic.
GRIND
Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
Spices are ground to a fine, even powder.
HEAT
Heat vegetable oil (2 tbsp) in a large pot or Dutch oven over medium heat.
Oil is shimmering.
SAUTE
Add chopped onion (1 medium) and sauté until softened and translucent, about 5 minutes.
Onions are softened and translucent.
ADD
Time-sensitiveAdd Massaman curry paste (½ cups) and ground roasted spices to the pot. Sauté for 2-3 minutes, stirring constantly, until fragrant.
Curry paste and spices are fragrant and well-combined.
POUR
Pour in coconut milk (4 cups) and stir well to combine. Bring to a simmer.
Coconut milk and curry paste are fully incorporated.
ADD
Add potatoes (3 cups), sugar (2 tbsp), fish sauce (2 tbsp), and tamarind paste (1 tbsp) to the pot. Stir to combine.
All ingredients are well-mixed.
SIMMER
Reduce heat to low, cover, and simmer for 45-60 minutes, or until potatoes (3 cups) are tender.
Scorch risk: Reductions can go from perfect to burnt fast. Keep an eye on the bottom and stir if needed.
Potatoes are easily pierced with a fork.
STIR
Stir in roasted peanuts (1 cup) during the last 10 minutes of cooking.
Peanuts are evenly distributed.
SERVE
Serve hot, garnished with fresh cilantro or chopped peanuts (1 cup), if desired.
Curry is served hot.
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