Gaeng Massaman (Southern Thai Roasted-Peanut, Potato, Cinnamon & Tamarind Coconut Curry) – Authentic Thailand Recipe
Often voted the world’s #1 curry: a rich, velvety coconut-and-peanut curry with warm spices and a gentle tamarind tang.
- Country of Origin
- 🇹🇭 Thailand (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender beef or chicken (or sweet potatoes & tofu), Waxy Yukon potatoes, Roasted peanuts and pearl onions, Cinnamon, Cardamom
Ingredients for Gaeng Massaman (Southern Thai Roasted-Peanut, Potato, Cinnamon & Tamarind Coconut Curry) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender beef or chicken (or sweet potatoes & tofu), prepped into bite-sized pieces
- 1.5 cups waxy Yukon potatoes, washed and trimmed
- 1 cup roasted peanuts and pearl onions
- 1 medium onion and 3 cloves garlic, finely minced with cinnamon
- 1.5 tbsp traditional Thailand seasoning (cardamom, star anise, massaman curry paste, thick coconut cream, tamarind juice, palm sugar)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender beef or chicken (or sweet potatoes & tofu) for 5 minutes.
- Add minced onion, garlic, cinnamon, and cardamom, star anise, massaman curry paste, thick coconut cream, tamarind juice, palm sugar, stirring for 2 minutes until deeply aromatic.
- Add waxy Yukon potatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in roasted peanuts and pearl onions right before serving warm.