Massaman Curry – Erren’s Kitchen

Rich, creamy, and full of flavor – Homemade Massaman Curry. This dish is jam-packed with fragrant Asian flavors and succulent, tender meat.

An Amazing Massaman Curry Recipe

Made with a homemade Massaman curry paste, this Thai curry is jam-packed full of Thai aromatics with layers and layers of flavor that melt in your mouth, and tender Lamb.

What else can I say? This dish makes me want to dive headfirst into the bowl with my mouth wide open!

What is Massaman Curry?

Massaman curry is a rich, stew-like mild Thai curry. The base of the sauce is usually made using coconut cream, cumin, coriander, lemongrass, and other Thai aromatics.

Homemade Massaman Curry Paste

This recipe is made using a homemade curry paste so there’s no searching supermarkets or specialty stores for store-bought.

What Meat For Massaman Curry

For this recipe, I use Lamb Shanks, but you can use Beef Short Ribs, Chicken Thighs, or Whatever your favorite stewing meat is.

Alternatively, try my Beef Massaman recipe which uses beef stew meat.

How To Make Massaman Curry

1. Cook onion, garlic, lemongrass, ginger, cumin, coriander, and peppercorns in a dry frying pan until fragrant 
2. Remove the pan from the heat and set aside to cool.
3. Blend in a food processor, with anchovy paste, sugar, and oil, and blend until smooth to make the paste.
4. Brown the meat until golden brown set aside in a large oven-safe dish with potatoes & onions.
5. Add the massaman paste to a frying pan, then fry for a few minutes until fragrant. Stir in the coconut milk and bring to a boil.
6. Season with the lime & lemon juice, and fish sauce, add lime leaves, then pour the sauce over the meat, onion, and potatoes, cover and bake for 2 hours.
7. Serve on rice sprinkled with the chopped cilantro/coriander leaves.

I can’t stress enough how amazing this dish turned out to be – Slow-cooked, melt in your mouth, tender lamb, and a creamy sauce that is packed with flavor!  Thai Lamb Massaman is a fragrant and filling southern Thai dish. Try it and you will not be disappointed!

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Let’s Make
Thai Massaman Curry

This rich and flavorful recipe is perfect for a weeknight “better than takeout” treat.

Prep20 minutes minutes

Cook2 hours hours

Total2 hours hours 20 minutes minutes

Cook ModePrevent your screen from going dark

Instructions

For the Massaman paste:

• Fry the onion, garlic, lemongrass, ginger, cumin, coriander, ground cloves and peppercorns in a dry frying pan for until fragrant (4-5 minutes).

• Remove the pan from the heat and set aside to cool.

• Blend the spices in a food processor, then add the anchovy paste, sugar and oil and blend until smooth. Set aside.

• For The Curry

• Heat a large non-stick frying pan and brown the meat until golden brown set aside in a large oven safe dish with the potatoes & onions.

• Add the massaman paste, cilantro/coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant.

• Stir in the coconut milk and bring to a boil.

• Season with the lime & lemon juice, and fish sauce, add the lime leaves, then pour the sauce over the meat, onion and potatoes, cover and bake for 2 hours.

• Serve on rice sprinkled with the chopped cilantro/coriander leaves.

Tips + Notes

• The secret cooking perfect Thai curries is to use plenty of aromatics, like onion, ginger, and garlic.
• Choose full-fat coconut cream (thick if you can find it) for amazing richness.
• Finishing with just a little bit of rice vinegar and sugar adds brightness and elevates the flavor.
• Feel free to change up the meat to whatever braising meat you like best.

Nutrition Information:

Calories: 479 (24%)| Carbohydrates: 43g (14%)| Protein: 46g (92%)| Fat: 14g (22%)| Saturated Fat: 8g (50%)| Cholesterol: 128mg (43%)| Sodium: 580mg (25%)| Potassium: 1376mg (39%)| Fiber: 7g (29%)| Sugar: 12g (13%)| Vitamin A: 50IU (1%)| Vitamin C: 37.8mg (46%)| Calcium: 138mg (14%)| Iron: 9mg (50%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources.
To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Course:Main

Cuisine:Thai

Keyword:Massaman Curry, massaman curry paste, massaman curry recipe