Masaman Thai Curry

AuthorGerald
RatingDifficultyBeginner

Masaman (also spelled Massaman or Matsaman) is a rich, relatively mild Thai curry. This is one of my two favorite Thai curries (the other being Panang!) and is identical in flavor to what I've ordered in my favorite Thai restaurants. While this curry isn't spicy at all to me, you can make it even less spicy (if you have kids for example!) by simply adding an additional can of coconut milk.

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Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Ingredients
 1 can 13.5 oz Coconut Milk
 ½ lb Chicken Breast (Boneless & Skinless) or other protein such as Shrimp, cut into 1/2" cubes
 3 Small Potatoes, Red or Russet, cut into 1/2" cubes
 2 tbsp Roasted Peanuts (Optional)

1

Add entire can of Masaman Curry Paste and 1/2 can Coconut milk to a medium sized pot (about 3qt) and cook on medium heat until mixture comes to a boil, stirring often.

2

Add chicken and continue to cook on medium for 5 minutes, stirring often.

3

Add the rest of the can of coconut milk to the pot and bring to a full boil, stirring occasionally.

4

Add cubed potatoes and lower the temperature to medium-low. Cover and cook curry until the potatoes are easily pierced with a fork.

Add roasted peanuts (optional) and serve with jasmine rice - Enjoy!

Vegetarian / Vegan Option:
5

Instead of adding chicken, add a few more potatoes and some other sort of fresh vegetables such as green beans.
Tip: If using fresh green beans, you may steam them quickly in the microwave until they're al dente before adding to the pot. This allows the dish to cook more quickly.

CategoryCuisineCooking Method

Ingredients

Ingredients
 1 can 13.5 oz Coconut Milk
 ½ lb Chicken Breast (Boneless & Skinless) or other protein such as Shrimp, cut into 1/2" cubes
 3 Small Potatoes, Red or Russet, cut into 1/2" cubes
 2 tbsp Roasted Peanuts (Optional)

Directions

1

Add entire can of Masaman Curry Paste and 1/2 can Coconut milk to a medium sized pot (about 3qt) and cook on medium heat until mixture comes to a boil, stirring often.

2

Add chicken and continue to cook on medium for 5 minutes, stirring often.

3

Add the rest of the can of coconut milk to the pot and bring to a full boil, stirring occasionally.

4

Add cubed potatoes and lower the temperature to medium-low. Cover and cook curry until the potatoes are easily pierced with a fork.

Add roasted peanuts (optional) and serve with jasmine rice - Enjoy!

Vegetarian / Vegan Option:
5

Instead of adding chicken, add a few more potatoes and some other sort of fresh vegetables such as green beans.
Tip: If using fresh green beans, you may steam them quickly in the microwave until they're al dente before adding to the pot. This allows the dish to cook more quickly.

Masaman Thai Curry

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