Masaman Curry
Dive into the warm, aromatic flavors of Masaman Curry, a beloved Thai dish that beautifully blends mild spiciness with rich, creamy textures. This hearty recipe features tender chunks of beef, chicken, or tofu simmered to perfection in a luscious coconut milk base infused with Masaman curry paste, fragrant cinnamon, and cardamom. Complemented by soft potatoes, sweet onions, and the subtle tang of tamarind paste, this curry strikes a perfect balance of sweet, savory, and nutty notes. Optional roasted peanuts add a delightful crunch, while fish sauce (or soy sauce for a vegetarian twist) and palm sugar elevate the depth of flavor. Ready in under an hour and perfect for pairing with jasmine rice or roti, Masaman Curry is a comforting treasure that brings the taste of Thailand straight to your table!
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Recipe Information
Ingredients
- 500 grams Beef (or chicken or tofu for vegetarian option)
- 3 tablespoons Masaman curry paste
- 400 milliliters Coconut milk
- 2 medium Potatoes, peeled and cubed
- 1 medium Onion, sliced
- 50 grams Peanuts, roasted (optional)
- 2 tablespoons Fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon Tamarind paste
- 1 tablespoon Palm sugar (or brown sugar)
- 2 tablespoons Vegetable oil
- 250 milliliters Water
- 1 Cinnamon stick
- 4 Cardamom pods
- 2 Bay leaves
Instructions
Heat the vegetable oil in a large pot or skillet over medium heat.
Add the Masaman curry paste and cook for 2-3 minutes until fragrant, stirring frequently.
Pour in 200 milliliters of coconut milk and stir until the curry paste is fully mixed and begins to release oil.
Add the beef (or other protein of choice) and cook for about 5 minutes until the meat begins to brown on the outside.
Add the potatoes, onion, cinnamon stick, cardamom pods, bay leaves, and roasted peanuts.
Pour in the remaining coconut milk and the water, stirring to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Stir in the fish sauce (or soy sauce), tamarind paste, and palm sugar. Adjust seasoning based on taste preferences.
Simmer uncovered for 30-40 minutes, or until the meat is tender and the potatoes are cooked through. Stir occasionally to prevent sticking.
Remove from heat and discard the cinnamon stick, bay leaves, and cardamom pods.
Serve the Masaman Curry hot with steamed jasmine rice or roti.
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4176 mg | 182% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 65.5 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 358 mg | 28% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4668 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
