Massaman Curry is a favorite in my home and is always on the menu when we get a takeaway from a Thai restaurant. So, of course, I figured it was time to try and make it myself and I found this great recipe. It only ended up taking about 45 minutes to make and we had most of the ingredients already. It went down a hit and I’m sure I’ll be making it again soon. This recipe is very adaptable and you can add protein such as chicken, beef or tofu when you are simmering the curry. Making everything in one pot also makes everything easier, enjoy this massaman curry and let me know how it goes!
- 2 Tbsp coconut or avocado oil (I used coconut oil)
- 3 medium shallots, thinly sliced (or sub 1 small onion which I used because they were out of shallots)
- 1 tsp cumin powder (or whole cumin seeds if you have them)
- 1 tsp coriander powder (or coriander seeds)
- 5 Tbsp red curry paste
- 1 ½ cups baby potatoes cut into bite-size pieces
- 2 large carrots, peeled and diced 1/4-inch thick
- 2 14-oz. cans light fat coconut milk (I used one can of light fat and one regular)
- 1-1 ½ cups water
- 1/4 tsp ground cinnamon
- 1 dash each cardamom and nutmeg (if you don’t have, omit)
- 2-3 Tbsp coconut aminos (or sub tamari or soy sauce, but start with less as they’re saltier, I used a less sodium soy sauce)
- 1-2 Tbsp maple syrup or coconut sugar
- 2-3 Tbsp chunky peanut butter
- 1-2 Tbsp lime juice (or lemon)
Heat a large pot or dutch oven over medium heat. Once hot, add oil (or water) and shallots or onion. Sauté for 4 minutes, stirring frequently. Turn down heat if browning too quickly.
Add cumin and coriander and sauté for another 1-2 minutes, stirring frequently. Then add red curry paste and stir to combine. Cook for 1 minute more.
Add potatoes and carrots and stir to coat. Cook for 2 minutes. Then add coconut milk, water (starting with 1 cup), cinnamon, cardamom, nutmeg, so sauce or coconut aminos, maple syrup, and peanut butter.
The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat.
Once it reaches a low boil, reduce heat to a simmer (add protein at this time if using) and cook for 20-30 minutes uncovered.
Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed.
Stir and cook a few minutes more. Then turn off heat, cover and let stand for at least 5 minutes before serving.
I served the curry alongside brown rice and naan bread.
- As always, enjoy!