60 minutes
A rich and flavorful Massaman curry made with chicken, potatoes, and a twist of Belgian-style wheat beer.
tablespoons
Red Onions, cut into wedges
each
Massaman Curry Paste
0 oz
Belgian-style Wheat Beer
0 oz
Chicken Stock, homemade or low-sodium store-bought
cups
tablespoons
tablespoons
Star Anise Pods
each
each
Chicken Thighs, boneless, skinless, cut into large pieces
each
Yukon Gold Potatoes, cut into large chunks
0 lb
Roasted, Unsalted Peanuts
cups
Lime Juice, fresh
tablespoons
to taste
Steamed Rice
cups
Cilantro Leaves, lightly packed, tender stems
cups
Fried Shallots, optional
to taste
1. Cook onions
Start by heating a tablespoon of vegetable oil in a Dutch oven over medium heat until it shimmers. Add the red onion wedges and cook them for about five minutes until they begin to soften and develop a bit of color. Once done, transfer the onions to a plate and set them aside.
2. Cook curry paste and beer
In the same Dutch oven, add the massaman curry paste and stir it around for about two minutes to let the flavors bloom. Pour in the Belgian-style wheat beer and bring it to a boil. Then, reduce the heat and let it simmer for about five minutes until the liquid has reduced by half.
3. Add liquids and spices
Add the coconut milk, chicken stock, fish sauce, palm sugar, star anise pods, and the cinnamon stick to the pot. Stir everything together well.
4. Add chicken and potatoes
Add the chicken pieces and potato chunks, then bring the mixture back to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 20 minutes.
5. Add onions and simmer
After 20 minutes, return the cooked onions to the Dutch oven. Continue to simmer the curry uncovered for an additional 15 to 20 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Remove the pot from the heat, and discard the star anise pods and cinnamon stick.
6. Finish and season
If there is any excess fat on the surface, spoon it off. Stir in the roasted unsalted peanuts and fresh lime juice, then taste and season with kosher salt as needed.
7. Serve and garnish
Serve the massaman curry hot over steamed rice. Garnish with cilantro leaves, lime wedges, and fried shallots if desired.
Opt for firm tofu, a diverse range of vegetables, vegetable broth instead of beer, and lemon juice for the citrus element.
Use beef, swap citrus wheat beer for beef broth, and add star anise for aromatic depth.
Use eggplant as the main ingredient with kaffir lime leaves for citrusy aroma.
Replace chicken with lamb, peanuts with cashews, and consider adding cinnamon for simmering.
Substitute chicken with duck for richer flavor, or tofu for a vegetarian option.
Use freshly made Massaman curry paste from a reputable Asian market or make your own for a substantial flavor difference compared to commercial brands.
After simmering, adjust seasoning with palm sugar, tamarind paste, fish sauce, and additional curry paste to achieve a balance of sweet, sour, salty, and spicy.
Cook the curry on a low simmer to avoid coconut milk curdling and chicken toughening.
Use full-fat coconut milk and scoop out the cream to fry the curry paste, which deepens flavor without shaking the can.
Sauté the curry paste in coconut cream until fragrant before adding other ingredients, to intensify the paste's flavor.
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