What is massaman curry vs yellow curry?

Both of these curries originate from Southern Thailand, but they differ in ingredients and flavor. Massaman curry is a fusion of Thai, Malaysian, and Indian curries and uses warm spices, like cinnamon, coriander, and cumin seeds, whereas yellow curry is slightly milder with an emphasis on turmeric.

What is the flavor of Thai Massaman?

Massaman curry is rich and aromatic with mild heat, subtle sweetness, and mellow flavor. Warming spices of cinnamon, cumin and nutmeg infuse the dish.

Is Massaman Curry very spicy?

This curry is considered mild; however, you can adjust the heat based on your preference, adding as much or as little curry paste as you'd like.

Thai Massaman Curry Recipe

Name: Massaman Curry Thai
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 1/2 pounds Yukon gold potatoes (about 4 medium) or other thin-skinned (red potatoes) cut into 1 ½ -inch chunks.; 1-2 teaspoons coconut oil; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 medium shallot, cut into thin slices; 2 teaspoons ginger, freshly grated; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/8 teaspoon ground cloves; 1/8 teaspoon nutmeg; 2-6 tablespoons red curry paste, to heat preference (we used 4 tablespoons of Maesri brand for a medium spice); 2 cans of full-fat coconut milk, 14 ounces; 2 tablespoons fish sauce; 1-2 tablespoons light brown sugar; 1-2 tablespoons tamarind puree or paste *see notes; 2 tablespoons peanut butter (optional); 1 1/2 pounds chicken- breast, sliced into very thin strips (can also use chicken thighs- *see notes, shrimp or crispy tofu)

Description

This Thai massaman curry recipe is easy to make and full of rich, warm, mellow flavor. Make it with your choice of chicken or tofu and potatoes in a lovely spiced curry sauce.

Ingredients

Units

1 1/2 pounds Yukon gold potatoes (about 4 medium) or other thin-skinned (red potatoes) cut into 1 1/2 -inch chunks.
1–2 teaspoons coconut oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 medium shallot, cut into thin slices
2 teaspoons ginger, freshly grated
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
2–6 tablespoons red curry paste, to heat preference (we used 4 tablespoons of Maesri brand for a medium spice)
2 cans of full-fat coconut milk, 14 ounces
2 tablespoons fish sauce
1–2 tablespoons light brown sugar
1–2 tablespoons tamarind puree or paste *see notes
2 tablespoons peanut butter (optional)
1 1/2 pounds chicken- breast, sliced into very thin strips (can also use chicken thighs- *see notes, shrimp or crispy tofu)

Garnish suggestions: 1/2 cup roasted, crushed peanuts, a handful of fresh baby spinach, cilantro, finely sliced red chilies or Thai chili flakes, crispy shallots, peanut chili crunch.

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Instructions

Have everything prepped and ready to go beside the stove. Toss the chicken slices with about 1/2 teaspoon salt. Measure the spices, keeping the whole seeds separate from the ground spices.
Parboil the potatoes. Start with cold water just covering the potatoes. Bring to a boil and simmer for 5-7 minutes cooked to al dente. Drain the water and set aside.
Bloom the curry paste and spices. Heat coconut oil in a large pot or Dutch oven over medium heat. Saute the coriander seeds and cumin seeds for 2 minutes, stirring. Add the shallots and fresh ginger, stir 1-2 minutes and add the ground cinnamon, cardamom, cloves, and nutmeg along with the curry paste.
Add coconut milk and potatoes. Simmer together for 10 minutes or until potatoes are fork-tender but not overly soft.
Season. Add fish sauce, sugar, tamarind paste, and whisk in peanut butter.
Add the sliced chicken breast. Simmer for 5 minutes or until the chicken pieces are tender, cooked through and opaque.
Taste the curry and adjust sweetness (sugar), fish sauce (or salt) and acid (tamarind paste) to taste. Find your perfect balance.
Serve immediately with jasmine rice and toppings.

Notes

If using chicken thighs, add them in with the potatoes in step 4.

You can use Massaman store-bought curry paste if you prefer. But we actually like Red Curry paste, it is easier to find and when enhanced with a few spices it makes the perfect massaman curry paste. If using Massaman curry paste omit the cumin and coriander seeds, the cinnamon, cardamom, cloves, and nutmeg.

We like Maesri or Mae ploy curry paste brands. Start with less unless you know your spice tolerance with the brand you are using.

Tamarind paste is more concentrated so you may need less. We used 2 tablespoons of GloryBee brand tamarind puree.

To make vegan: use vegan fish sauce or lite soy sauce. Replace chicken with tofu or veggies like: carrots, winter squash, cauliflower, green beans, zucchini and peas.

Store leftovers in an airtight container in the fridge up to 3 days.

Nutrition

Serving Size: 1 ½ cups
Calories: 423
Sugar: 3.9 g
Sodium: 574.7 mg
Fat: 22.9 g
Saturated Fat: 16.1 g
Carbohydrates: 25.7 g
Fiber: 3.6 g
Protein: 30.9 g
Cholesterol: 82.7 mg