Massaman Curry
Learn how to make Thai Massaman Curry with beef, chicken, or lamb — a rich, creamy coconut curry with potatoes, peanuts, and aromatic spices. Easy step-by-step recipe!
Ingredients
- 2 tbsp vegetable oil
- 2–3 tbsp Massaman curry paste (store-bought or homemade)
- 500 g (1 lb) beef, chicken, or lamb (cut into bite-sized pieces)
- 400 ml (1 can) coconut milk
- 1 cup water or beef/chicken stock
- 2 medium potatoes (peeled and cubed)
- 1 onion (cut into wedges)
- ½ cup roasted peanuts (unsalted)
- 2 tbsp tamarind paste (or 1 tbsp lime juice)
- 2 tbsp fish sauce
- 1–2 tbsp palm sugar or brown sugar
- 1 cinnamon stick
- 2–3 cardamom pods (optional)
- 1 bay leaf
Optional Garnishes:
- Fresh cilantro leaves
- Sliced red chili
- Steamed jasmine rice (for serving)
Instructions
Heat Oil:
- In a large pot or wok, heat the vegetable oil over medium heat.
Cook The Curry Paste:
- Add the Massaman curry paste and stir-fry for 1–2 minutes until fragrant and the oil separates slightly.
Add Meat:
- Add your choice of meat and cook for 3–5 minutes, stirring to coat it in the curry paste.
Add Coconut Milk & Simmer:
- Pour in the coconut milk and water or stock. Stir to combine. Bring to a gentle boil, then reduce heat to low.
Add Spices & Simmer:
- Add the cinnamon stick, cardamom pods, and bay leaf. Cover and simmer for about 30–40 minutes (or until the meat is tender).
Add Potatoes & Onion:
- Add the cubed potatoes and onion wedges. Continue to cook for another 15–20 minutes until the potatoes are soft.
Season:
- Stir in tamarind paste, fish sauce, sugar, and roasted peanuts. Adjust to taste — it should be a perfect balance of sweet, sour, salty, and nutty.
Serve:
- Remove the cinnamon stick and bay leaf. Serve hot with steamed jasmine rice and garnish with cilantro and chili slices if desired.