Massaman Curry of Root Vegetables
แกงมัสมั่น
The gentlest of the great Thai curries — warm with cardamom and cinnamon, thickened with potato and peanut, and made for spooning slowly over jasmine rice.
- Preparation
- 15 min
- Cooking
- 40 min
- Serves
- 4
Ingredients
- 3 tbsp massaman curry paste
- 400 ml coconut milk
- 400 g waxy potatoes, in large pieces
- 200 g sweet potato or pumpkin
- 1 small onion, in petals
- 3 tbsp roasted peanuts
- 1 tbsp tamarind water · 1 tbsp palm sugar · light soy to season
- 1 cinnamon stick, 2 bay leaves
- Steamed Siamora Hom Mali rice, to serve
Rice Collection
Thai Hom Mali Jasmine Rice
Cooked with
Siamora Thai Hom Mali Jasmine Rice
Method
- 01
Split the coconut cream in a heavy pot and fry the paste until fragrant.
- 02
Add the remaining coconut milk, cinnamon, bay, and a cup of water. Bring to a simmer.
- 03
Add the vegetables and onion. Simmer gently, uncovered, for 30–35 minutes until fork-tender and the sauce has body.
- 04
Balance with tamarind, palm sugar and soy — massaman should be rounder and quieter than other curries.
- 05
Stir in the peanuts and rest for ten minutes before serving over jasmine rice.
Chef’s Tip
Large vegetable pieces matter — massaman is a curry of soft, generous spoonfuls, not cubes.
To Serve
Better on the second day, when the spices have settled into each other.
Nutrition
- Energy≈ 480 kcal / serving
- Protein10 g
- Carbohydrate64 g
- Fat20 g
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