Thai Massaman Curry that’s creamy and dreamy with many Indian spice undertones, made with tender chicken and sweet potatoes. Gluten-Free and Dairy-Free too.
Massaman curry is a recipe I really wanted to share from my stay in Asia. After over 8 months in Asia we’ve only got a few days left here before heading to Europe. I can barely believe it. How have we been traveling for eight whole months already? And all the way on the other side of the globe in Asia of all places. We’ve seen some amazing things and met some incredible people. All the countries we’ve visited have been unique in their own ways.
As much as I feel like I’m ready to leave Asia and head to Europe, now that we only have 3 day left here it’s starting to feel a little bit sad. We’ve been here for so long it seem and have gotten so used to certain things, even the frustrating ones that it will be strange to leave this all behind to have to start over again in a new continent.
Don’t get me wrong – I am incredibly excited for Europe and have already started dreaming of freshly baked baguettes, cheeses and wine for lunch in Paris.
Until then though, I’ve got a few more Asian recipes to share.
Which bring me to this Thai Massaman curry with chicken. The Thais are pros when it comes to the curry pastes. There are so many different types and they are all delicious. They can be quite spicy though.
The massaman curry though I find to be the least spicy of the bunch and the closest to an India curry. What really makes the massaman curry stand apart from the others is the addition of fennel seeds, nutmeg cardamon, cinnamon, cloves and star anise. Are you starting to see how this one takes on more of an India flair?
Another way the massaman curry stands out? The addition of potatoes. If you ask me there aren’t enough potato dishes in Thailand, but the massaman curry does it right – since potatoes and chicken are the real stars here.
Use sweet potatoes if you like (which you know I do not) so I’ll be using regular potatoes in mine.
Potatoes + chicken + massaman curry + peanuts + Thai sauces = perfection
Serve with rice and or simply slurp the sauce straight from the bowl.
I will miss this when I’m in Europe.
Some of my other favorite Asian inspired recipes include:
- Penang Chicken Curry Stir Fry {GF, DF}
- Green Curry Paste Stir Fry {GF, DF, Vegan}
- Minced Meat and Herb Salad – Laap Recipe {GF, DF}
- Succulent Marinated Asian Pork Tenderloin Recipe {DF}
How to make massaman curry chicken
- 3 tablespoons oil
- 2-3 tablespoons massaman curry paste
- 2 chicken thighs and 1 chicken leg or use all thighs (use tofu for vegan version)
- 2 inch ginger peeled and julienned
- 1 1/2 cups coconut milk
- 3/4 cup stock
- 2 potatoes cut into 1 inch cubes or sweet potatoes
- 2 onions cut into 8 wedges
- 3 tablespoons fish sauce use gluten free tamari for vegan version
- 1/4 teaspoon salt
- 2 tablespoons palm sugar or 1 tablespoon white sugar
- 4 tablespoons home made tamarind paste made by rubbing fresh tamarind in water and then draining to remove the seeds and bits
- 4 tablespoons roasted peanuts
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Over medium heat add oil to a pot. Add curry paste and stir until aromatic.
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Add chicken and lightly sear, 2 minutes, until lightly browned.
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Add half the coconut milk and bring to a boil and let it simmer for 3-4 minutes or until it thickens.
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Add remaining coconut milk and simmer until it thickens.
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Add 3/4 of the stock, potatoes, onions and ginger. Let simmer 15 minutes, covered with a lid. Stir occasionally.
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Add fish sauce, sugar, salt, tamarind paste and peanuts. Simmer for 10 minutes. (Curry should be semi thick, so if it gets too thick/dry add some stock).
Recipe from Time For Lime Cooking School
I do heart curry. Je t’aime cheese and fresh baguettes too! Hope you have safe travel.
Thanks so much! France was simply amazing!!!
This might be a basic question but what kind of “stock” is used?
Really any kind — chicken or vegetable stock both work.
Vicky, where does the Tamarind sauce go? Is this pre-bought, or do you make your own?
I apologize – I forgot to add that into the instructions. It gets added when the fish sauce gets add – I have updated the recipe. You can make your own tamarind paste by buying this http://www.amazon.com/Thailand-Tamarind-14oz-Spicy-World/dp/B000JMDJ5M/ref=sr_1_4_a_it?ie=UTF8&qid=1459966227&sr=8-4&keywords=tamarind and following this http://www.saveur.com/article/techniques/how-to-make-tamarind-paste or this recipe: http://indianhealthyrecipes.com/tamarind-paste-recipe-make-tamarind-paste/ or you could buy the paste directly: http://www.amazon.com/Tamicon-Tamarind-Paste-8oz/dp/B000JSQKL6/ref=sr_1_3_a_it?ie=UTF8&qid=1459966189&sr=8-3&keywords=tamarind+sauce Hope that helps!
I made it yesterday and it was simply awesome….the entire pot was wiped out (literally ) in no time..thanks
So happy to hear that!!! Glad you liked it : ))
This did NOT work for me. I think your measurements on the Tamarind is way off, all I taste is the Tamarind paste.
So sorry to hear this recipe did not work out for you John. My only assumption is that you used tamarind paste from the jar, whereas in the recipe I use home made tamarind paste (where fresh tamarind is soaked in water and then drained). The tamarind paste sold in stores is highly concentrated and needs to be added in small quantities. I will clarify that in the recipe for future uses. Once again I am sorry to hear this did not work for you.
If I’m using tamarind concentrate instead of the paste bought at the store how much should I use?
If you’re using tamarind concentrate you’ll only want to use a less as it can be super strong (depending on the brand) – I would say no more than a tablespoon. You can always add more at the end, once you have tasted the dish.
Looks delicious! Want to make this.
I followed the recipe using bottled tamarind and it was way too much! I should have read the comments before making it. Next time I will use just a smidge of tamarind and it will be perfect.
Yea the bottled tamarind is very concentrated so that quantity should be significantly less than if using fresh.