Massaman Curry with Chicken, Potatoes and Peanuts
Why this recipe works
- Layered curry base: Cooking the curry paste in oil and coconut milk helps release its spices before the chicken and potatoes simmer in the sauce.
- Balanced sweet-sour finish: Palm sugar, fish sauce, tamarind and lime create the characteristic balance of sweetness, saltiness and gentle tang.
- Rich, smooth sauce: Coconut milk gives the curry body, while waxy potatoes hold their shape and make the sauce feel hearty without becoming heavy.
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Authenticity notes
- Massaman character: Massaman is known for a milder, warmer spice profile than many Thai curries, often pairing coconut milk with potatoes, onions and nuts.
- Core seasoning balance: Fish sauce, palm sugar and tamarind are important to the curry’s savoury-sweet-sour profile; adjust them to taste rather than making the sauce only sweet or salty.
- How to serve it: Steamed jasmine rice is the natural pairing, soaking up the coconut sauce without competing with the curry’s warm spices.
Ingredient notes
- Choose waxy potatoes: New or other waxy potatoes keep their shape during simmering, giving the curry distinct tender pieces rather than a starchy, broken sauce.
- Use full-flavoured coconut milk: A good coconut milk gives the sauce richness and body; very thin versions can make the curry taste flatter.
- Adjust the tang at the end: Tamarind gives the curry depth, while lime adds freshness just before serving. Add the lime gradually so the sauce stays rounded.
Common mistakes
- Boiling the coconut milk: Keep the curry at a gentle simmer. A hard boil can make the coconut sauce look oily or rough rather than smooth.
- Rushing the potatoes: Check the potatoes before serving; they should be fully tender in the centre so the curry eats as a complete stew.
- Adding too much fish sauce early: Fish sauce becomes more pronounced as the curry reduces, so taste near the end before adding any extra seasoning.
Make-ahead tips
- Good for leftovers: The curry keeps well because the sauce and potatoes absorb flavour as they rest, making it a strong next-day meal.
- Reheat gently: Warm slowly in a saucepan until piping hot, loosening the sauce with a little water if it has thickened in the fridge.
- Freezer-friendly: Cool completely before freezing, then defrost overnight in the fridge and reheat gently to protect the texture of the sauce.
Equipment you'll need
Ingredients
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until softened and lightly golden.
- Stir in the massaman curry paste and cook for 1 to 2 minutes until fragrant and the oil starts to separate slightly. Pour in about a third of the coconut milk and simmer for 2 minutes, stirring to make a smooth sauce.
- Add the chicken and turn to coat in the curry sauce. Cook for 3 to 4 minutes, stirring occasionally, until the outside turns opaque.
- Add the potatoes, remaining coconut milk, palm sugar, fish sauce and tamarind paste. Bring to a gentle simmer, then cook for 25 to 30 minutes, stirring now and then, until the potatoes are tender and the chicken is cooked through.
- Stir in the roasted peanuts and simmer for 2 minutes. Squeeze in lime juice to taste, then serve hot.
Recipe notes
Tips
- Keep the curry at a gentle simmer rather than a rapid boil so the coconut milk stays rich and smooth.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, make sure the chicken is cooked until piping hot all the way through.
Substitutions
- Replace chicken thighs with chicken breast for a leaner curry; add it for the final 12 to 15 minutes so it stays juicy.
- Replace palm sugar with light brown sugar for a similar sweetness.
- Replace roasted peanuts with cashew nuts for a softer, creamier nuttiness.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat until piping hot, adding a splash of water if needed to loosen; freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (20min active)
- Difficulty: Medium
- Cuisine: Thai
-
Allergens:
Fish Peanuts
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