Massaman curry

One of our favorite restaurants in Minneapolis is Amazing Thailand. So when a friend of ours posted a recipe on Facebook that he said was just like a curry there, I definitely wanted to try it. I had just made a veggie curry that I would classify as OK. But that got me thinking how easy it is to make a coconut milk-curry paste sauce that becomes dinner really quickly, and how I think I should do that more often.

This recipe not only turned out very similar to the restaurant version, but was far better than the curry I made before. I think it’s the creaminess from the peanut butter and the added flavor from the fish sauce that make all the difference.


Isn’t this the most amazing bottle design?

I made this with chicken, but I think next time I might try it with tofu. Really you could make it with any meat, and if you wanted a vegan version of the sauce just substitute vegan fish sauce. The other thing I would change is to either cut the potato cubes smaller or pre-cook them a little. It seemed like it took forever for them to cook through. I also added some broccoli for a little color.

So here is my version of the recipe.

Massaman curry a la Amazing Thailand

2 tablespoons olive oil
3 tablespoons red curry paste
3/4-inch thick cube of ginger, minced
1 pound or so boneless skinless chicken breast, cubed (or substitute tofu cubes)
3 tablespoons brown sugar
2 tablespoons fish sauce
3 tablespoons tamarind paste (I used tamarind chutney)
1/3 cup peanut butter
3 cups golden potatoes, peeled and cut into small cubes
1 13.5 ounce can of coconut milk
juice from one lime
3 cups cooked brown rice
2 cups steamed broccoli florets (optional)

Heat vegetable oil in a deep skillet over medium heat. Stir in the curry paste and ginger and cook for 2 minutes. Add the chicken and stir until it’s cooked through, 3-5 minutes.

Stir in the brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low. Cover and simmer until the potatoes are soft, about 20 minutes. Add the lime juice and cook for 5 more minutes.

Serve over brown rice with the broccoli, if you like.