If you want to make a Massaman Curry recipe that tastes like you picked it up from a restaurant, look no further! You can make this deliciousness at home!
You will need to buy a few things you can’t find at the regular ol’ grocery store though. We buy our Massaman curry paste and Tamarind concentrate on Amazon. You could try to find these at a local Asian Market also. But, these days I’m all about shipping things to myself. Ha! Is it lazy or smart??? I’m still undecided.
You can find the curry paste by clicking HERE
I use those two products exclusively when I cook this dish and we have been making this for about 6-8 years. We have tried other brands, but these seem to have the best flavor. You will also need a fish sauce, but I think any brand for that will do. You can find fish sauce at most major markets in the Asian food section.
After you chop up about a cup of carrots and 2 cups of potatoes, you will start to make your sauce. You can make this all in one dish. AND you can cook your chicken in this dish or pre-cook it and add it in before you start to simmer the curry.
I prefer to use chicken thighs for this curry, but we have used breasts as well and they work just fine.
Start by heating 2 tablespoons of vegetable oil in a large pan over medium heat. Stir in 3 tablespoons of the curry paste and 1 teaspoon of minced ginger. Cook that for about 2 minutes, stirring the whole time. Put your carrots and potatoes in the pan. If you are cooking your chicken now, cubed it and mix it into the pan. Cook the chicken and vegetables for about 3-5 minutes.
Once the chicken has turned mostly white- stir in 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, 3 tablespoons of tamarind concenrate, 1/3 cup of creamy peanut butter, and two 14oz. cans of coconut milk. Stir this together as you bring it to a boil. Boil for about 2 minutes, then turn down the heats to a simmer. Cover the pan and let it cook for an additional 20 minutes. Make sure that the chicken is cooked through and the vegetables are tender. Remove this from the heat and add 1 teaspoon of lime juice. Stir the lime juice in and then it is time to eat!!
Oh and watch all baby’s who insist on being with you in the kitchen… this one has decided she loves to sit in drawers apparently. Haha!!
EAT AND ENJOY!! The leftovers are equally as delicious the next day.
- 2 T VEGETABLE OIL
- 3 T MASSAMAN CURRY PASTE
- 1 t FRESH MINCED GINGER
- 1 CUP CHOPPED CARROTS
- 2 CUPS CHOPPED POTATOES
- 2 CUPS CUBED CHICKEN THIGHS OR BREASTS
- 3 T BROWN SUGAR
- 2 T FISH SAUCE
- 3 T TAMARIND CONCENTRATE
- ⅓ CUP CREAMY PEANUT BUTTER
- 2 (14oz) CANS OF COCONUT MILK
- 1 t LIME JUICE
- After you chop up about a cup of carrots and 2 cups of potatoes, you will start to make your sauce. You can make this all in one dish. You can cook your chicken in this dish or precook it and add it in before you simmer the curry.
- Start by heating 2 tablespoons of vegetable oil in a large pan over medium heat. Stir in 3 tablespoons of the curry paste and 1 teaspoon of minced ginger. Cook that for about 2 minutes, stirring the whole time. Put your carrots and potatoes in the pan. If you are cooking your chicken now, cubed it and mix it into the pan. Cook the chicken and vegetables for about 3-5 minutes.
- Once the chicken has turned mostly white- stir in 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, 3 tablespoons of tamarind paste, ⅓ cup of creamy peanut butter, and two 14oz. cans of coconut milk. Stir this together as you bring it to a boil. Boil for about 2 minutes, then turn down the heats to a simmer. Cover the pan and let it cook for an additional 20 minutes. Make sure that the chicken is cooked through and the vegetables are tender. Remove this from the heat and add 1 teaspoon of lime juice. Make sure to stir the lime juice in and then it is time to eat!!
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