Name: Massaman Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 600 g chicken thigh (boneless and skinless, cut into 4 cm pieces); 500 g baby potato (halved if large); 1 piece yellow onion (thinly sliced); 80 g Massaman curry paste (check the label for gluten-free certification if needed); 400 ml Coconut milk (well shaken); 250 ml chicken stock (unsalted or low-sodium); 1 tbsp tamarind concentrate (use unsweetened concentrate); 1 tbsp fish sauce (or use gluten-free fish sauce); 1 tbsp Brown sugar (packed lightly); 60 g roasted peanut (unsalted, divided); 1 tbsp vegetable oil (for cooking); 1 piece lime (wedges for serving)

How to prepare

Heat the vegetable oil in a wide, heavy saucepan over medium heat. Add the Massaman curry paste and cook for 2 minutes, stirring, until fragrant and slightly darkened.

Add the sliced onion and cook for 3 minutes, stirring often, until it begins to soften. Add the chicken and sear for 4 minutes, turning so the pieces are coated and lightly colored on the outside.

Pour in the coconut milk and chicken stock, then add the potatoes, tamarind concentrate, fish sauce, and brown sugar. Stir until the sugar dissolves and bring the liquid just to a simmer.

Chicken and potatoes simmering in coconut Massaman curry sauce

AI-generated image

Reduce the heat to low, cover partially, and simmer for 25 minutes, stirring twice, until the potatoes are fork-tender and the chicken reaches 74°C at the thickest piece.

Stir in 40 g of the roasted peanuts and simmer uncovered for 2 minutes. Taste and adjust with a little more fish sauce or tamarind if needed; the sauce should be creamy, savory, gently sweet, and tangy.

Remove the pan from the heat and rest the curry for 5 minutes. Serve with the remaining roasted peanuts and lime wedges.

Finished Massaman curry garnished with roasted peanuts and lime

AI-generated image

Why this recipe works

Massaman balances creamy coconut milk, aromatic curry paste, sweet onion, tangy tamarind, and salty fish sauce. Potatoes absorb the fragrant sauce while peanuts add a welcome toasted crunch.

Storage and reheating

How to store it

Cool within 2 hours, then refrigerate in an airtight container for up to 3 days. Keep rice separate from the curry when storing.

How to reheat it

Reheat the curry gently in a saucepan over medium-low heat until steaming throughout and the chicken reaches 74°C; add a splash of water if the sauce is too thick.