Discover the Rich Flavors of Thailand: 18 Creamy Massaman Curry Recipes with Coconut Milk
Massaman curry, a rich and creamy Thai dish, has won the hearts of many around the world. Its complex flavor profile, which combines sweet, sour, salty, and spicy notes, is deeply rooted in its history and cultural significance. For those who love cooking, the possibilities are endless when it comes to Massaman curry recipes. In this article, we will explore 18 delicious and creative ways to make Massaman curry with coconut milk, using a variety of proteins and vegetables. Whether you’re a seasoned chef or a novice cook, there’s something on this list for everyone.
Classic Thai Massaman Curry with Beef
This rich and flavorful curry is a beloved staple of Thai cuisine, made with tender beef, aromatic spices, and sweet potatoes. With its deep, slightly sweet flavor profile and satisfying bite, it’s sure to become a favorite.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
– 2 tsp Massaman curry paste
– 2 cups coconut milk
– 1 cup water
– 2 large sweet potatoes, peeled and cubed
– 1 tsp salt
– 1/4 tsp black pepper
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add beef; cook until browned, about 3-4 minutes. Remove from pan.
2. In the same pan, add onions and garlic; cook until softened, about 2-3 minutes.
3. Add curry paste; cook for 1 minute, stirring constantly.
4. Add coconut milk, water, sweet potatoes, salt, and pepper. Stir to combine.
5. Return beef to pan; simmer, covered, until beef is tender and sweet potatoes are cooked through, about 20-25 minutes.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Vegetarian Massaman Curry with Sweet Potatoes
A flavorful and aromatic curry that combines the natural sweetness of sweet potatoes with the rich spices of Massaman curry, perfect for a comforting vegetarian meal.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon Massaman curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 cups mixed vegetables (such as bell peppers, carrots, and potatoes)
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, ginger, cumin, curry powder, Massaman curry powder, salt, and pepper. Cook for 1 minute.
4. Add the sweet potatoes, mixed vegetables, and coconut milk. Stir well to combine.
5. Bring the mixture to a simmer and cook, covered, for 20-25 minutes or until the sweet potatoes are tender.
6. Taste and adjust the seasoning as needed.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 25-30 minutes
Chicken Massaman Curry with Peanuts
A rich and flavorful Thai curry made with tender chicken, peanuts, potatoes, and a blend of aromatic spices, perfect for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium-sized potatoes, peeled and diced
– 1/4 cup peanuts
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Massaman curry paste
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat.
2. In the same skillet, add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
3. Add potatoes, peanuts, coconut milk, salt, and pepper. Stir well to combine.
4. Return chicken to the skillet and simmer for 20-25 minutes or until potatoes are tender and chicken is cooked through.
5. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 30-40 minutes
Slow Cooker Massaman Lamb Curry
This rich and aromatic curry is a twist on the classic Thai dish, perfect for a comforting and flavorful meal. The slow cooker does all the work, tenderizing the lamb to fall-apart perfection.
Ingredients:
– 1 pound boneless lamb shoulder or shanks
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Massaman curry paste
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1/4 cup brown sugar
– 1/4 cup fish sauce (optional)
– 1/4 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. In the slow cooker, combine lamb, onions, garlic, ginger, curry paste, diced tomatoes, coconut milk, brown sugar, fish sauce (if using), and cumin.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Easy Vegan Massaman Curry with Tofu
A rich and flavorful Thai-inspired curry that’s quick to make and packed with protein-rich tofu, this recipe is perfect for a weeknight dinner or a special occasion. The combination of sweet potatoes, coconut milk, and fragrant spices creates a deliciously complex flavor profile.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium sweet potatoes, peeled and diced
– 2 tablespoons Massaman curry paste
– 2 tablespoons coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the coconut oil in a large skillet or Dutch oven over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, curry paste, and sweet potatoes. Cook for an additional 2 minutes.
4. Stir in the coconut milk and vegetable broth. Bring to a simmer.
5. Add the tofu and season with salt and pepper. Simmer for 10-12 minutes or until the flavors have melded together.
6. Taste and adjust the seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-22 minutes
Massaman Curry with Shrimp and Pineapple
This Thai-inspired curry combines the flavors of Massaman curry paste, succulent shrimp, sweet pineapple, and creamy coconut milk for a truly unforgettable dish.
Ingredients:
– 1 tablespoon Massaman curry paste
– 2 cups mixed vegetables (bell peppers, carrots, potatoes)
– 1 pound large shrimp, peeled and deveined
– 1 cup pineapple chunks
– 1/4 cup fish sauce
– 2 tablespoons coconut milk
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add curry paste and cook for 1 minute, stirring constantly.
3. Add mixed vegetables and cook until tender, about 5 minutes.
4. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
5. Add pineapple, fish sauce, and coconut milk. Stir to combine.
6. Reduce heat to low and simmer for an additional 2-3 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Instant Pot Massaman Curry with Chickpeas
This recipe combines the rich flavors of Massaman curry paste with the comforting texture of chickpeas, all cooked to perfection in an Instant Pot. The result is a deliciously aromatic and slightly sweet curry that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 tablespoon Massaman curry paste
– 2 cups cooked chickpeas (canned or cooked from scratch)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can coconut milk
– 1/4 cup water
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onion and garlic; cook until onion is translucent, about 3 minutes.
3. Add curry paste; cook, stirring constantly, for 30 seconds.
4. Stir in coconut milk, water, chickpeas, salt, and pepper.
5. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 10 minutes.
6. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with cilantro if desired.
Cooking Time: 15-20 minutes
Gluten-Free Massaman Curry with Duck
Experience the rich flavors of Southeast Asia with this creamy and aromatic curry, featuring tender duck breast and a hint of spices.
Ingredients:
– 1 lb duck breast, boneless and skinless
– 2 tbsp gluten-free vegetable oil
– 2 onions, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– 1 can (14 oz) coconut milk
– 1 cup gluten-free chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until caramelized, about 5 minutes.
2. Add garlic, cumin, curry powder, cinnamon, and cardamom. Cook for 1 minute, stirring constantly.
3. Add duck breast and cook until browned on all sides, about 5-6 minutes. Remove from heat and set aside.
4. In the same skillet, combine coconut milk and chicken broth. Bring to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Return duck breast to the curry sauce and season with salt and pepper. Simmer for an additional 5 minutes or until the duck is cooked through.
6. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 25-30 minutes
Spicy Massaman Curry with Pork Belly
Spicy Massaman Curry with Pork Belly: A flavorful and aromatic dish that combines the richness of pork belly with the bold spices of Massaman curry, perfect for a cozy evening meal.
Ingredients:
– 1 lb pork belly, sliced into thick strips
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Massaman curry paste
– 1 can (14 oz) coconut milk
– 1 cup beef broth
– 1/4 cup brown sugar
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook until fragrant, about 30 seconds.
3. Add pork belly; cook until browned, about 5 minutes.
4. Add Massaman curry paste; cook for 1 minute, stirring constantly.
5. Add coconut milk, beef broth, brown sugar, and fish sauce (if using); bring to a simmer.
6. Reduce heat to medium-low and let curry simmer for 20-25 minutes or until pork belly is tender.
7. Season with salt and pepper to taste; garnish with cilantro.
Cooking Time: 30-40 minutes
Massaman Curry Soup with Rice Noodles
Experience the bold flavors of Thailand with this comforting Massaman curry soup, served over chewy rice noodles. This spicy and slightly sweet soup is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Massaman curry paste
– 2 cups coconut milk
– 2 cups chicken broth
– 1/4 cup water
– 1/2 teaspoon fish sauce (optional)
– 8 oz rice noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Stir in curry paste; cook for 1 minute.
4. Add coconut milk, broth, water, and fish sauce (if using); bring to a simmer.
5. Cook for 10-12 minutes or until soup has thickened slightly.
6. Cook rice noodles according to package instructions.
7. Serve soup over cooked noodles, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Massaman Beef Curry with Cashews
A rich and aromatic Thai-inspired curry that combines the bold flavors of Massaman curry paste, tender beef, and crunchy cashews.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 tbsp Massaman curry paste
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 can coconut milk
– 1 cup beef broth
– 1 tsp ground cinnamon
– 1/2 tsp ground cardamom
– Salt and pepper, to taste
– 1/4 cup cashews
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from pan.
2. In the same pan, add onion and garlic; cook until onion is translucent, about 3-4 minutes.
3. Add curry paste and cook for 1 minute, stirring constantly.
4. Stir in coconut milk, beef broth, cinnamon, cardamom, salt, and pepper. Bring to a simmer.
5. Return beef to pan and stir to coat with sauce. Reduce heat to low and let simmer for 10-15 minutes or until beef is tender.
6. Stir in cashews and cook for an additional 2-3 minutes.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Pumpkin Massaman Curry for Fall
As the seasons change, warm up with a flavorful and aromatic Pumpkin Massaman Curry that combines the comfort of fall spices with the sweetness of roasted pumpkin. This Thai-inspired curry is perfect for a cozy night in or as a unique twist on traditional Thanksgiving dinner.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon Massaman curry paste
– 2 tablespoons vegetable oil
– 1 can coconut milk
– 1 cup chicken or vegetable broth
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin with 1 tablespoon oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pan, heat remaining 1 tablespoon oil over medium heat. Add onions and cook until softened, about 5 minutes.
4. Add garlic, curry paste, cinnamon, cardamom, and roasted pumpkin to the pan. Cook for an additional 2-3 minutes.
5. Stir in coconut milk and broth. Bring to a simmer and cook for 10-15 minutes or until thickened slightly. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 45-50 minutes
Massaman Curry with Butternut Squash
This Thai-inspired curry combines the natural sweetness of butternut squash with the warm, aromatic spices of Massaman curry paste. The result is a rich and comforting dish perfect for a chilly evening or as a flavorful side.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 2 tablespoons Massaman curry paste
– 2 cups coconut milk
– 1 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large pan over medium heat. Add the squash and cook until tender, about 10-12 minutes.
2. Stir in the curry paste and cook for 1 minute.
3. Add the coconut milk, water, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let the curry simmer for 15-20 minutes or until the squash is very tender.
5. Taste and adjust seasoning as needed.
6. Garnish with cilantro leaves if desired. Serve over rice or noodles.
Cooking Time: 35-40 minutes
Low-Carb Massaman Curry with Cauliflower Rice
A rich and flavorful Thai-inspired curry made with cauliflower “rice” instead of traditional rice, perfect for a low-carb diet. This dish is also gluten-free and packed with protein from the chicken or beef.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound chicken breast or beef strips, cut into bite-sized pieces
– 2 tablespoons Massaman curry paste
– 1 can (14 oz) coconut milk
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem. Pulse in a food processor until it resembles rice.
3. Heat coconut oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add chicken or beef and cook until browned, about 5-7 minutes.
5. Stir in curry paste and cook for 1 minute.
6. Add coconut milk, fish sauce (if using), salt, and pepper. Bring to a simmer.
7. Serve the curry over cauliflower “rice” garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Massaman Curry Stir-Fry with Bell Peppers
Experience the bold flavors of Thailand with this easy and quick stir-fry recipe, featuring tender chicken, crunchy bell peppers, and creamy Massaman curry.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 large bell peppers (any color), sliced
– 2 tbsp Massaman curry paste
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil, garlic, and ginger. Cook for 1 minute, until fragrant.
4. Add the sliced bell peppers and cook until tender, about 4-5 minutes.
5. Stir in the Massaman curry paste and water. Bring to a simmer.
6. Return the chicken to the pan and stir to combine with the curry sauce.
7. Season with salt and pepper to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Massaman Curry Burger with Peanut Sauce
Elevate your burger game with this creative fusion of flavors, combining the richness of Massaman curry with the creaminess of peanut sauce.
Ingredients:
– 4 hamburger buns
– 8 oz ground beef
– 2 tbsp Massaman curry paste
– 1/2 cup breadcrumbs
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Peanut sauce (see below for recipe)
– Lettuce, tomato, pickles, and cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, combine ground beef, Massaman curry paste, breadcrumbs, garlic, and cilantro. Form into 4 patties.
3. Grill burgers for 4-5 minutes per side, or until cooked to desired level of doneness.
4. Assemble burgers on buns with peanut sauce, lettuce, tomato, pickles, and cheese (if using).
Peanut Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup coconut milk
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– Salt to taste
Mix all ingredients until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: Approximately 15-20 minutes.
Massaman Curry Flatbread with Yogurt Drizzle
Experience the bold flavors of Thailand with this unique fusion of flatbread and curry. Our Massaman Curry Flatbread with Yogurt Drizzle combines the warmth of aromatic spices with a refreshing cooling touch.
Ingredients:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1/4 cup Massaman curry paste
– 1/2 cup plain Greek yogurt
– Chopped cilantro, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine flour, salt, and sugar.
3. Gradually add warm water and mix until a dough forms.
4. Knead for 5 minutes, then rest for 10.
5. Roll out the dough into a thin sheet and brush with olive oil.
6. Sprinkle Massaman curry paste evenly over the dough.
7. Bake for 15-20 minutes or until golden brown.
8. Meanwhile, mix yogurt with a pinch of salt.
9. Drizzle yogurt mixture over the flatbread and garnish with cilantro.
Cooking Time: 25-30 minutes
Massaman Curry Hummus with Pita
Experience the warm, aromatic flavors of Southeast Asia in this unique hummus recipe, infused with the rich spices of Massaman curry and served with crispy pita bread.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 1/4 cup Massaman curry paste
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
– 1 pita bread
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a blender or food processor, combine chickpeas, Massaman curry paste, lemon juice, tahini, garlic, and salt.
3. Blend until smooth, adding olive oil and water as needed to achieve desired consistency.
4. Transfer the hummus to a serving bowl and top with crispy pita bread.
5. Bake the pita for 10-12 minutes, or until lightly toasted.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the rich and creamy flavors of Massaman curry with coconut milk! This article presents 18 delicious recipes that offer a variety of twists on the classic Thai dish. From beef and lamb to vegetarian and vegan options, there’s something for everyone. Try making a Classic Thai Massaman Curry with Beef, or go for a Vegetarian Massaman Curry with Sweet Potatoes. Or why not try something new like an Instant Pot Massaman Curry with Chickpeas or a Low-Carb Massaman Curry with Cauliflower Rice? Whatever your taste, there’s a recipe here to satisfy.
