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Massaman Curry staged with yogurt and cinnamon sticks
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4.82 from 11 votes

Thai Massaman Curry

This rich and flavorful recipe is perfect for a weeknight "better than takeout" treat.
Course Main
Cuisine Thai
Keyword Massaman Curry, massaman curry paste, massaman curry recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4
Calories 479
Author Erren Hart

Ingredients

For the Massaman paste:

  • 1 large onion chopped
  • 2 tablespoon lemongrass paste
  • 1 tablespoon fresh ginger peeled, grated
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ¼ teaspoon ground cloves
  • 8 black peppercorns
  • 1 teaspoon anchovy paste
  • 1 teaspoon granulated sugar
  • 2 tablespoons vegetable oil

For the main dish:

  • 1 lb potatoes peeled and quartered
  • 8 baby onions peeled & left whole
  • 4 Lamb Shanks
  • leaves small bunch fresh cilantro/coriander stalks & finely chopped & separated
  • 2 tablespoons fresh ginger finely grated
  • 28 ounces coconut cream 2 14oz/425g cans
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 tablespoon fish sauce
  • 3 leaves dried kaffir lime
US Customary - Metric

Instructions

  • Preheat oven to 300 f/150 c

For the Massaman paste:

  • Fry the onion, garlic, lemongrass, ginger, cumin, coriander, ground cloves and peppercorns in a dry frying pan for until fragrant (4-5 minutes).
  • Remove the pan from the heat and set aside to cool.
  • Blend the spices in a food processor, then add the anchovy paste, sugar and oil and blend until smooth. Set aside.
  • For The Curry
  • Heat a large non-stick frying pan and brown the meat until golden brown set aside in a large oven safe dish with the potatoes & onions.
  • Add the massaman paste, cilantro/coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant.
  • Stir in the coconut milk and bring to a boil.
  • Season with the lime & lemon juice, and fish sauce, add the lime leaves, then pour the sauce over the meat, onion and potatoes, cover and bake for 2 hours.
  • Serve on rice sprinkled with the chopped cilantro/coriander leaves.

Notes

  • The secret cooking perfect Thai curries is to use plenty of aromatics, like onion, ginger, and garlic.
  • Choose full-fat coconut cream (thick if you can find it) for amazing richness.
  • Finishing with just a little bit of rice vinegar and sugar adds brightness and elevates the flavor.
  • Feel free to change up the meat to whatever braising meat you like best.

Nutrition

Calories: 479 | Carbohydrates: 43g | Protein: 46g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 128mg | Sodium: 580mg | Potassium: 1376mg | Fiber: 7g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 37.8mg | Calcium: 138mg | Iron: 9mg