By Thai Massaman Curry is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Thai Massaman Curry captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Thai Massaman Curry becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 tablespoon vegetable oil
2 tablespoons Massaman curry paste
1 pound chicken thighs, cut into chunks
1 can (14 ounces) coconut milk
1 cup chicken broth
2 medium potatoes, peeled and diced
1 small onion, sliced
1/4 cup roasted peanuts
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar
PREPARATION STEPS
Cook the Curry Base: Heat oil in a large pot or skillet over medium heat. Add curry paste and stir until fragrant (about 1 minute).
Add Chicken: Stir in chicken and cook until browned on all sides.
Simmer the Curry: Add coconut milk, chicken broth, potatoes, and onions. Simmer for 20-25 minutes until potatoes are tender and chicken is cooked through.
Season and Serve: Stir in fish sauce, lime juice, brown sugar, and peanuts. Serve hot with steamed rice.
Pro Tips:
Substitute beef or tofu for chicken.
Garnish with fresh cilantro and lime wedges for added flavor.
Adjust the curry paste to control spice level.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 450 per serving | Servings: 4
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
