This is by far the best Thai Massaman Curry recipe out there!
This is a crowd pleaser. This recipe can adapt for a week night family dinner or amazing enough to impress a crowd! You can make this recipe vegan, vegetarian or for the meat eaters in your family!
Ingredients
Protein Options
- 1 pound shrimp
- 1 pound chicken, cubed
Curry
- 3 tablespoons coconut oil
- 4 shallots, diced finely
- 2 tablespoons garlic, finely grated
- 2 teaspoons ground cumin
- 2 teaspoons coriander
- 1⁄2 teaspoon cinnamon
- 1⁄4 fresh nutmeg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 ounces red curry paste
- 2 tablespoons roasted red chili paste
- 3 tablespoons soy sauce
- 1 - 3 tablespoons brown sugar, to taste
- 3 tablespoons peanut butter
- 4 13.5 oz cans full fat coconut milk
- fresh cilantro, to garnish (optional)
Directions
- Add 2 tablespoons coconut oil and cook diced chicken or shrimp and cook through, remove chicken from dutch oven and set aside.
- Add 1 tablespoon coconut oil and shallot to a dutch oven and cook shallots until caramelized.
- Then add garlic and ginger, cook until fragrant.
- Add all the spices, stir constantly for 2-4 minutes or until spices are fully toasted, be sure not to burn spices.
- Add remaining ingredients, and simmer for 1-2 hours, add water if it thickens too much.
- Once reduced, add protein back into curry.
- Enjoy over rice and topped with cilantro, lime wedges, chopped roasted peanuts (optional).