This is a delicious Thai curry that’s full of flavor! There are sweet flavors from star anise and cinnamon and savory flavors from lemongrass and curry paste. The spice level is pretty mild so don’t worry if you aren’t a lover of spice. Or if you want more spice, add as much sriracha as you want.

For the curry paste, I used Thai Kitchen red curry paste. There’s a lot of salt in some curry pastes and since this recipe uses a lot of curry paste I picked the one with the least sodium I could find so that it wouldn’t taste too salty. But I did end up adding a little salt to taste at the end so a curry paste with a little more salt should still taste fine.

Also, we prefer sweet potatoes in this curry but you can use regular potatoes instead. The curry will be a little less sweet with regular potatoes but you can always add some extra brown sugar if you want it a little sweeter.

We always serve this over rice. It’s so yummy! I hope you enjoy it as much as we do! It keeps well too so you can make it ahead and reheat it for a few meals throughout the week.

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Massaman Curry

A delicious Thai curry with sweet spices and just a touch of heat.

Servings: 10 cups

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• ¼ cup red curry paste
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• 3 whole star anise
• 1- 3 inch cinnamon stick
• 1 stalk lemongrass, bent to fit in pot
• 1- 14 ounce can coconut milk
• 2 cups water
• 2 pounds boneless, skinless chicken breasts, cut into 1 inch chunks
• 1 pound sweet potatoes, peeled and cut into bite size pieces
• ½ cup dry roasted, unsalted peanuts
• 1 tablespoon fish sauce
• Juice from ½ a lime
• 2 tablespoons brown sugar
• salt to taste

Instructions

1. Heat the oil in a large Dutch oven and then add the onion, garlic and ginger. Cook until aromatic and softened, about 5 minutes.

2. Add the curry paste, coriander and turmeric and stir well to coat the vegetables.

3. Stir in the coconut milk and water.
4. Add the star anise, cinnamon stick and lemongrass stalk and bring to a simmer.
5. Add the chicken and simmer uncovered for 20 minutes.
6. Add the sweet potatoes and peanuts and cook until the potatoes are tender, about 20 minutes.
7. Remove and discard the star anise, cinnamon stick and lemongrass stalk.
8. Stir in the fish sauce, lime juice and brown sugar.
9. Salt to taste.