Chicken Massaman Curry
A Thai style chicken (or beef) massaman curry dish that is the perfect meal to get you out of a boring dinner rut. It's flavorful enough to delight the taste buds while still being mild enough for the whole family to enjoy.
Ingredients
- 3 tablespoon canola oil
- ½ cup massaman curry paste see note
- 2 13.5-ounce cans coconut milk see note
- ½ teaspoon minced fresh ginger
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons packed brown sugar
- 2 tablespoons fish sauce see note
- 1 tablespoon fresh lime juice
- 1 tablespoon worcestershire sauce
- 1 onion sliced thin
- 1 pound boneless chicken sliced VERY thin see note for beef variation
- 4-5 medium potatoes peeled, cubed into bite sized pieces
- 2 carrots peeled, sliced into bite sized pieces
- 1 teaspoon sriracha sauce + more to taste, see note
- 6 cups cooked rice see note
Instructions
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Heat oil in very large skillet or saucepan. Stir in massaman curry paste and cook, stirring occasionally for about 2 to 3 minutes until it starts to smell aromatic.
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Add 1 can coconut milk and stir until well blended. Stir in minced ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire and heat until it comes to a boil. Add thin sliced onion and meat and then reduce heat until it remains at a simmer.
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When meat is cooked through (about 5 minutes or so), stir in another can of coconut milk and bring back to a boil. Add potatoes, carrots and sriracha sauce and stir until everything is well mixed.
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Cover and simmer for 20-30 minutes or until the potatoes are tender. Serve hot over cooked brown or white rice (see note).
Recipe Notes
1. I usually buy these larger 14-oz. Mae Ploy cans of curry paste because we make this a lot, but you can find smaller cans too.
2. We've tried lots of brands of coconut milk and the Chaokoh brand is one of our favorites.
3. The only brand of fish sauce I have used is the Tiparos brand. One bottle lasts a really long time. When I was doing research for this post I noticed that it has not been sold in the US for a while so I don't know if you'll be able to find it. So I would look for a Thai style fish sauce, maybe something like this lucky brand sold on Amazon.
4. I use the Grand Mountain brand of sriracha sauce. When I first made this I was a little wary of this ingredient as it says it is very strong, but trust me on this, 1 teaspoon is not hot but adds a very important flavor. If you are looking for heat go ahead and add more. We usually stick with the 1 teaspoon in the recipe and then add more to our individual plates, as desired.
5. You can also make this a beef massaman curry by substituting 1 pound thinly sliced beef roast for the chicken. Everything else remains the same.
6. We like jasmine or basmati rice for this dish (either white or brown). I cook the rice in my electric pressure cooker with a 3:5 ratio of rice to water on high pressure for 21 minutes for brown rice and 6 minutes for white rice. About 3 cups of uncooked rice will yield 6 cups of cooked rice.