Fancy a trip to Thailand's bustling street markets, with the scent of warm spices in the air and a perfectly balanced curry in your bowl? Massaman is one of the best-loved and most distinctive dishes in Thai cooking. With roots in Persian and Indian food culture, it has a deep, rounded and slightly sweeter flavour than its fierier cousins. The secret is a top-quality curry paste, and that's exactly what you get with Mae Ploy Massaman Curry Paste.
This authentic paste is built on red chilli with a whole chorus of aromatics: lemongrass, galangal, coriander seeds and a pinch of cinnamon and nutmeg. The result is a rich, layered flavour that lets you conjure up restaurant-style curry in your own kitchen. Let's make an unforgettably creamy Massaman curry!
Ingredients for 4
- 500 g chicken breast fillet, cut into bite-sized pieces
- 2 tbsp Mae Ploy Massaman Curry Paste
- 400 ml full-fat coconut milk
- 2 medium potatoes, peeled and cubed
- 1 large onion, cut into wedges
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or soft brown sugar)
- 1 tbsp tamarind paste
- 50 g roasted unsalted peanuts
- 1 tbsp neutral oil, e.g. coconut oil
- To serve: jasmine rice and fresh coriander
Method – Step by Step
- Step 1: Prep
- Start by cooking the jasmine rice according to the packet instructions. Cut the chicken, potatoes and onion as described in the ingredients list so everything is ready to go.
- Step 2: Fry the curry paste
- Heat the oil in a wok or large pan over a medium-high heat. Add the Mae Ploy Massaman Curry Paste and fry for about a minute until fragrant. This step is key to releasing all those wonderful aromas.
- Step 3: Build the sauce
- Pour in roughly half the coconut milk and stir until the paste has completely dissolved and the oil starts to separate. This gives you a rich, flavourful base for your curry.
- Step 4: Add the chicken and potatoes
- Add the chicken and stir to coat it in the sauce. Let it cook for a couple of minutes, then add the potatoes and the rest of the coconut milk.
- Step 5: Simmer
- Bring to the boil, then lower the heat. Cover and simmer for about 15–20 minutes, or until the potatoes are tender and the chicken is cooked through.
- Step 6: Season and finish
- Stir in the onion wedges, fish sauce, palm sugar and tamarind paste. Simmer for another 5 minutes so the onion softens slightly but keeps a little bite. Taste and adjust the balance of salty, sweet and sour if needed. Finally, stir in the roasted peanuts.
- Step 7: Serve
- Serve your creamy Massaman curry piping hot with freshly cooked jasmine rice. Scatter generously with fresh coriander for a lovely fresh finish. Enjoy!
Ready for a Taste of Real Thai Cooking?
Making an authentic Massaman curry has never been easier. Mae Ploy Massaman Curry Paste gives you the perfect base, with lemongrass, galangal and shrimp paste doing the hard work for you. Its rich, rounded flavour, with balanced sweetness and heat, takes your Thai cooking to a whole new level. Stop dreaming about the perfect curry and start cooking it!
Treat your taste buds to something special. Buy Mae Ploy Massaman Curry Paste here at Etnomat and cook the best Thai curry you've ever tasted, right in your own kitchen!
