Thai massaman curry is a rich very flavorful yellow curry. Although the ingredient list is long it is a one-pot dish that is ready in about an hour and is quite simple to make. This is a fairly mild curry that is savory and slightly sweet and the flavor can be perfectly tailored to your taste.
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Massaman Chicken Curry – Easy and Authentic Massaman Recipe
A kind of fusion dish massaman curry originated in southern Thailand and has both Malaysian and Indian influences. Bird's eye chiles are a signature ingredient in Thai curries and turmeric gives it its yellow color. The use of whole spices (coriander cumin and cardamom) makes it more like Indian curries. This recipe includes chicken although beef and lamb are common in massaman and you can use other proteins such as tofu if you prefer.
Unlike many other versions you don’t need to find a ready-made massaman curry paste for this recipe. Instead the curry base contains lemongrass and nuts along with other key Thai ingredients for a fresher flavor. Coconut milk is always used in this curry and when combined with chicken stock it creates a lighter curry. Also instead of makrut lime leaves massaman curry uses bay leaves and there are good substitutes for some of the specialty ingredients making shopping easier.
This is a sumptuous dish to serve on a cold autumn or winter evening and leftovers are perfect for warm lunches during the week. Serve with plain jasmine rice or for special occasions with saffron rice or coconut rice.
