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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.