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Massaman Curry

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Published on April 29, 2020

Massaman curry will always hold a special place in my heart because it was the introduction to a whole world of curries outside Indian cuisine.


  • 2 tbsp neutral oil
  • 1 medium red onion
  • 1 tbsp ginger, grated
  • 2 tbsp Mae Ploy red curry paste
  • 1 stick cinnamon
  • 4 dashes nutmeg
  • 4 dashes allspice
  • 4 dashes cloves
  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1 tbsp tamarind paste
  • 0.25 cup peanut butter
  • 1 cans coconut milk
  • 1 chicken breast, cut into thin slices
  • 2 small russet potatoes, peeled, and chopped into 1 inch pieces
  • 1 medium carrot, peeeled and chopped into 0.5 inch coins
  • 0.25 cup peanuts, crushed
  • 1 lime


Servings: 6

Prep time: 20M

Cook time: 20M

Total time: 40M

  1. Set tamarind paste in a bowl of water (¼ cup) to rehydrate. Once rehydrated, strain out the seeds.

  2. Heat vegetable oil in a dutch oven over medium heat. Add onions and cook, moving frequently to avoid burning, until translucent. Add 3 tbsp water, curry paste, grated ginger, cinnamon, nutmeg, cloves and allspice; cook for 2 minutes. Stir in the chicken, and toss to combine.

  3. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, carrots, peanuts and coconut milk. Bring to a boil, then cover about ¾ using lid, reduce heat to medium-low, and simmer until the potatoes are tender, stirring every 5 minutes for about 20 minutes. Stir in fresh lime juice and serve with Jasmine Rice.

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