Massaman Curry (Thai-Muslim Mild Chicken Potato Peanut Coconut Curry)
Massaman curry stands apart from other Thai curries with its mild, sweet-savory character and its roots in the Muslim communities of southern Thailand. The dish draws from Persian and Indian spice traditions - cinnamon sticks, cardamom pods, cloves, and star anise simmer alongside the coconut milk base, lending an aromatic warmth that has little to do with chili heat. Chicken thighs, whole shallots, potatoes, and roasted peanuts braise slowly until the potatoes begin to break down and thicken the sauce. Tamarind paste and palm sugar balance the richness with a gentle tang and sweetness. It is one of the most approachable Thai curries for those unaccustomed to spice, yet its layered aromatics make it anything but plain.
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Instructions
- 1
Stir-fry curry paste in coconut milk until fragrant.
- 2
Add chicken and cook.
- 3
Add remaining coconut milk, potatoes, onion.
- 4
Simmer 20 minutes until potatoes are tender.
- 5
Season with fish sauce, sugar, add peanuts.
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