Here’s another delicious addition to the Thai food cuisine here on TBFS. Don’t miss my other favorites including Drunken Noodles, Thai Basil Beef, and Easy Pad Thai.
Massaman curry (also called matsaman or mussaman curry) is a dish found in many American Thai restaurants that while considered a Thai dish by most people has a heavy Persian and Indian influence. You’ll find it most often served with beef, chicken, or lamb over steamed white rice.
What I love about this recipe:
Customizable: Add your choice of protein, include a variety of veggies from your refrigerator, make it spicy with some sriracha, etc. 30 minute meal: Start to finish this meal will make you look like a pro chef with very little effort.
All these Thai Curries, what’s the difference? Curries are most easily differentiated by the color of curry paste and the type of chili used to make the curry. The main types of curry in Thai food are red, yellow, green, Massaman, and Panang. At a very general level
Ingredients needed for Massaman Curry:
Pantry Staples: oil, peanut butter, brown sugar, peanuts Produce: onion, potatoes, carrots, ginger, garlic, lime Protein: chicken, shrimp, or tofu For the sauce: massaman curry paste, coconut milk, fish sauce
If you make it to the Asian market, you might want to pick up some extra wide rice noodles for Drunken noodles, spring roll wrappers for Fresh Spring rolls, or green curry paste for Thai Green curry meatballs,
How to Make Massaman Curry:
Sauté vegetables. Heat oil in a large pot, add onion and sauté, add the carrots and potatoes. and cook for a minute or two.
Add chicken and curry paste, ginger and garlic.
Saute for a few minutes, and then stir in coconut milk.
Simmer the sauce until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar and lime juice and cook for 5 more minutes.
Serve with rice (white, brown, jasmine, or coconut rice) or over zoodles, spaghetti squash or quinoa. Fresh Spring Rolls make a great accompaniment or appetizer.
Variations and Adaptations:
Vegetarian Massaman Curry: Omit the chicken then either add extra vegetables, or substitute pan fried tofu or paneer (Indian cottage cheese). Vegan Massaman Curry: Omit the fish sauce and chicken and add extra vegetables, tofu or paneer. Add veggies: mini corn, broccoli, green beans, red bell peppers, zucchini, bamboo shoots, baby corn, cauliflower. Choose your favorite meat: shrimp, tofu, beef, lamb Storing Instructions: For best results, store yellow curry separately from the rice, in air-tight containers in the refrigerator for 3-4 days. Freezing Instructions: Massaman curry can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Serve with fresh cooked rice. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! RATE and COMMENT below! I would love to hear your experience. This post contains affiliate links.
