This massaman curry is deliciously comforting and simply simmers away in a single pot- it’s surprisingly simple but tastes unbelievably good.
I’m personally on the store-bought curry paste bandwagon- it’s convenient, quick and cuts the prep time in half. Of course, not all curry pastes are equal- my favourite by far is the Massaman paste from Maesri:
I will use this paste as a base, then add a few extras to add more depth of flavour- I find adding extra garlic, a stick of cinnamon, star anise and a couple of bay leaves really adds some extra oomph.
Massaman curry is traditionally made with cubed beef chuck; cut it into chunky cubes and either use a slow-cooker or simmer for up to 2 hours for meltingly tender meat. For this version, I’ve used chicken breast for ease of preparation and to cut down on some red-meat intake! Other proteins such as pork or lamb would be fine substitutes also.
I’ve used chopped carrots as my vegetables in this recipe as it was what was seasonally available, but potatoes, sweet potatoes, pumpkin or cauliflower also work really well.
Comforting Massaman Curry
- ½ tbsp coconut oil
- 1 large brown onion
- 2 cloves garlic- minced
- 150 g massaman curry paste my preferred brand is Maesri
- 1 kg chicken breast or beef chuck- diced
- 400 ml light coconut milk
- 3 cardamom pods- cracked with a mortar and pestle
- 1 cinnamon stick
- 1 star anise
- 2 bay leaves
- 500 ml vegetable or chicken stock
- 500 g carrots- cleaned and chopped or substitute with other vegetables such as potatoes, sweet potatoes, pumpkin or cauliflower
- 1 tbsp palm or brown sugar
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- steamed white rice or cauliflower rice
- roasted peanuts
- fried shallots
- red chilli- sliced
- Heat the coconut oil in a large skillet on high heat
- Add the brown onions and cook for 2-3 minutes or until translucent
- Add the garlic and curry paste, fry for a further 1-2 minutes or until the paste starts to spit
- Add the meat and quickly combine so that the meat is lightly coated in spices. Fry so that the meat is lightly browned, then add the coconut milk and the remaining spices.
- Lower the heat to medium and add the stock, carrots, sugar, tamarind paste and fish sauce. Stir to combine and bring to a light simmer
- Continue to simmer. If using chicken, simmer for 6-10 minutes or until the chicken is cooked through.
- If using beef, simmer for 1.5-2 hours until tender