Massaman Curry Thai
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and mellow Thai massaman curry with warm spices like cinnamon and cardamom, potatoes, and tender chicken or tofu in coconut milk. A comforting curry with complex flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 pounds Yukon gold potatoes (about 4 medium) or other thin-skinned (red potatoes) cut into 1 ½ -inch chunks.
- 1-2 teaspoons coconut oil
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 medium shallot, cut into thin slices
- 2 teaspoons ginger, freshly grated
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 2-6 tablespoons red curry paste, to heat preference (we used 4 tablespoons of Maesri brand for a medium spice)
- 2 cans of full-fat coconut milk, 27 ounces
- 2 tablespoons fish sauce
- 1-2 tablespoons light brown sugar
- 1-2 tablespoons tamarind puree or paste *see notes
- 2 tablespoons peanut butter (optional)
- 1 1/2 pounds chicken- breast, sliced into very thin strips (can also use chicken thighs- *see notes, shrimp or crispy tofu)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 945mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1576mg
- Calcium
- 90mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 945MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.