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Massaman curry is one of my new favorite meals. I had it for the first time a couple years ago when I came to be an Artist in Residence at Instructables, and I knew right away I had to figure out how to make it. I just love the smell of massaman curry - the ginger and lemongrass - and how creamy but spicy it is. It's definitely a very intricately seasoned dish - the layers of flavor are unlike nothing else.

Over the past six months or so, I've been messing with it and now it tastes just like the massaman curry at the Thai place I order it from. :D

I've tried it with chicken, beef and tofu - I don't know that I can fully recommend the tofu in it, but chicken and beef were super tasty.

Step 1: Ingredients

  • one pound beef, chicken or pork (or tofu, if you insist)
  • one pound potatoes
  • 1 onion, diced
  • one 2 inch long piece of ginger, grated
  • 4-5 cloves garlic, grated or minced
  • 2 teaspoons+ chili garlic paste (I use 4-5)
  • one 14 oz can broth to match meat/tofu choice
  • one 14 oz can coconut milk
  • 1 stalk lemongrass, minced
  • 3 bay leaves
  • 1 1/2 teaspoons turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon whole cumin seed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cardamon
  • 1 teaspoon tamarind
  • 1/2 - 1 tablespoons fish sauce
  • 1/2 tablespoon brown sugar
I know this list is a little overwhelming, but many of these ingredients are great staples to have around. I've worked really hard to get it to taste just right, so I can't promise it will taste the same if you something out or substitute. This is one of the only times I stress actually using the recipe. ;)

Also, go easy on the fish sauce. I always use 1/2 tablespoon because I'm not fond of it and I feel like it overpowers the other flavors.

Depending on the meat you choose, your cooking times will vary. More on that in step 5.

Step 2: Prep

Cut your meat/tofu & potatoes into bite size chunks.

Mince you lemongrass (and save about a tablespoon to put in near the end of cooking!) and dice your onion. Peel the onion and garlic - you can either mince it or grate it directly into the pan. :)

You can also measure out your spices to make the next step quicker.

Step 3: Sautéing

Pop a bit of oil (use coconut if you've got it!) into the bottom of a large pot and heat over medium.

Add in the onion, lemongrass, ginger and garlic and stir it around until soft and fragrant. Then add in the turmeric, cardamom, cumin seeds, coriander, black pepper, bay leaves and tamarind paste. Stir this around until everything is smelling amazing and colored orange.

Step 4: Add the Meat, Potatoes and Liquids

Add in the stock and then your potatoes and chicken. Stir this around really well, and scrape all the yummy bits off the bottom of the pot.

Then add in the coconut milk and stir again.

At this point, you'll add the chili garlic paste, fish sauce and brown sugar, too.

Step 5: Simmering

This is a long simmering dish. You want to take it low and slow so the flavors develop, the potatoes cook, and your meats/tofu are well flavored and soft. Here are the approximate cook times for the various meats/tofu if you want them to be delicious and tender:
  • chicken - 1 hour
  • tofu - 1 hour
  • pork - 1-2 hours
  • beef - 2-3 hours (yeah, for real, it took that long)
You can definitely cut the time and say screw it if you don't mind chewy meat. 

My recommendation is to simmer with the lid slightly cracked - that way you're reducing the liquid little by little and intensifying the flavors. :D

In the last 15 minutes or so of cooking, I like to add in the reserved lemongrass to give it a extra kick of flavor. The lemongrass can get a little subtle after cooking for a long time.

Once it's thickened to your liking and the meat is nice and tender, pull it off the heat and serve with rice. I like jasmine, but I bet any type will be tasty with it!

<p>You left out the brown sugar, fish sauch, and chili garlic paste in the instructions. It ends up pretty disappointing if you don't realize that until you taste it.</p>
<p>Oh no! Sorry - I just added it. I put all those in right after the liquid goes in - it can still be saved by putting them in a simmering a few minutes more. Thankfully those are all super strong flavors and don't need much coddling.</p>
Great recipe! Except you're missing my favorite part of massaman curry: the peanuts! (or cashews, I suppose.) Otherwise, spot on!
It's true! I love cashews in mine too, but my boyfriend has nut allergies so I have to sacrifice it. :P
I love all kinds of curries, I will need to check out your recipe:D <br>Is the fish sauce a must? I have never come across it in Poland, not that I searched for it ;) I have an inexplicable problem with mixing meaty and fishy tastes;)
I always use soy sauce instead of fish sauce, because I make a vegan version. It's delicious.
That looks wonderful. I'm going to try it with cauliflower and peppers. Beautiful photos too! Thanks for working on the ingredient and spice mix. That's the tricky part.
You have too much energy:) Great instructable, like always! Yumm!
This looks delicious and gorgeous! Love the bright colors!
This is one of my favorite curries! Can't wait to try it. I think I have everything except the coconut milk and lemongrass :)
I am pretty sure curry is my Kryptonite. <br />For those with poultry in mind (bird brained?), thigh-meat is great when stewed in a dish like this.
Yay! We think alike then, I used boneless/skinless chicken thighs for this. :D
I like to use the bone in/skin on chicken thighs...that way I can separate the skin and bones from the meat, and use that to make the broth (boil skin and bones in water for about an hour with a little salt and other spices if you like).
Consider me your biggest fan!!!! This is FANTASTIC!

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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