Thailand

Massaman Curry, made with supermarket ingredients

Name: Massaman Curry
Total time: 30 min
Yield: 2
Cuisine: Thailand
Ingredients: 300 g chicken thighs; 1 potato; 1/2 yellow onion; 250 ml coconut milk; 2 tbsp Massaman curry paste; 1 tbsp tamarind paste; 1 tbsp fish sauce; 1 tbsp brown sugar; 2 tbsp roasted peanuts

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

30 min2 to wash

3 lazy steps

1
Sauté 2 tbsp curry paste in 120 ml coconut milk over medium heat for 3 minutes until oil separates.
2
Add 300 g cubed chicken, 1 diced potato, 1/2 sliced onion, 250 ml chicken broth, and remaining 120 ml coconut milk; simmer 15 minutes.
3
Stir in 1 tbsp tamarind paste, 1 tbsp fish sauce, 1 tbsp brown sugar, and 2 tbsp peanuts; simmer 5 minutes until tender.

How it's eaten in Thailand

In Thailand, Massaman curry is served with steamed jasmine rice and a quick pickled cucumber relish (Arjad).

Ingredients (serves 2)

chicken thighs300 g
potato1
yellow onion1/2
coconut milk250 ml
Massaman curry paste2 tbsp
Swap: 2 tbsp red curry paste + 1/4 tsp ground cinnamon（easy store staple）
tamarind paste1 tbsp
Swap: 1 tbsp lime juice + 1 tsp brown sugar（replaces sour taste）
fish sauce1 tbsp
brown sugar1 tbsp
roasted peanuts2 tbsp

Authentic ingredients in Thailand

beef chuck450 g
coconut milk400 g
Massaman curry paste3 tbsp
potatoes2
yellow onion1/2
tamarind paste2 tbsp
palm sugar2 tbsp
fish sauce2 tbsp
roasted peanuts60 ml
cardamom pods3
cinnamon stick1

Optional authentic touch
Traditional recipes use beef chuck slow-simmered for hours with whole cinnamon sticks and cardamom pods.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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