Royal Massaman Curry
A rich, relatively mild Thai curry characterized by its thick sauce, tender potatoes, and aromatic spices like cinnamon and star anise.
50 min
Easy
Tailandesa
4 servings
The story behind
CNN Travel once ranked Massaman curry as the #1 most delicious food in the world, and honestly, I can't argue with that. It's the ultimate comfort food—creamy, nutty, and just the right amount of sweet. I love making this on rainy evenings because the smell of the spices toasting fills the whole house with warmth. It’s a very forgiving recipe, and the longer it sits, the better the flavors meld together. If you want to elevate the meal, serve it with some fresh cucumber salad on the side to provide a crisp contrast to the rich sauce. A cold Singha beer or a chilled white wine also goes beautifully with this dish.
Instructions
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1Sauté the curry paste in a few tablespoons of coconut cream over medium heat until fragrant and the oil starts to separate.
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2Add the meat to the pot and stir-fry until it's browned on all sides.
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3Pour in the remaining coconut milk along with the potatoes and peanuts. Bring to a gentle simmer.
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4Stir in the sugar and fish sauce. Let it cook uncovered for about 20-25 minutes until the potatoes are tender and the sauce is rich.
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5Taste and adjust the balance of sweet and salty. Serve in deep bowls with a side of fluffy jasmine rice.
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