Massaman Potato Curry
Dive into the rich, aromatic flavors of Massaman Potato Curry, a comforting Thai-inspired dish that's both hearty and easy to prepare! This vegan-friendly recipe combines tender, bite-sized potatoes simmered in a luscious coconut milk base infused with bold Massaman curry paste, warm spices like cinnamon and star anise, and a hint of sweetness from brown sugar. A sprinkle of crunchy peanuts adds texture, while soy sauce and lime juice balance the dish with savory and tangy undertones. Perfect for weeknight dinners, this one-pot curry is ready in just under an hour and pairs beautifully with steamed rice to soak up all the deliciously spiced sauce. Whether you're seeking a cozy family meal or a crowd-pleasing vegan option, this Massaman Potato Curry is guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams potatoes
- 400 milliliters coconut milk
- 3 tablespoons Massaman curry paste
- 1 tablespoon vegetable oil
- 1 large onion
- 3 pieces garlic cloves
- 1 tablespoon ginger
- 50 grams peanuts
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 250 milliliters water
- 1 piece cinnamon stick
- 1 piece star anise
- 1 piece bay leaf
- 10 grams fresh cilantro
- 1 teaspoon salt
- optional steamed rice
Instructions
Peel the potatoes and cut them into bite-sized cubes. Set aside.
Finely chop the onion, garlic, and ginger.
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the onion to the pot and sauté until it becomes translucent, about 3-4 minutes.
Stir in the garlic and ginger, cooking for an additional minute until fragrant.
Add the Massaman curry paste, stirring frequently, and cook for 2-3 minutes to release its flavors.
Toss in the cinnamon stick, star anise, and bay leaf. Cook for 1 minute to infuse the spices.
Pour in the coconut milk and water, then bring the mixture to a gentle simmer.
Add the potatoes to the pot along with the soy sauce, lime juice, and brown sugar.
Cover and cook on medium heat for 15-20 minutes, or until the potatoes are tender.
Stir in the peanuts and season with salt, adjusting as needed to taste.
Remove the cinnamon stick, star anise, and bay leaf before serving.
Garnish the curry with fresh cilantro and serve hot over steamed rice, if desired.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4533 mg | 197% | |
| Total Carbohydrate | 252.6 g | 92% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 60.0 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4212 mg | 90% | |
*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.
