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Looking for recipes similar to this sweet massaman curry I had at a restaurant

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I’m on the hunt for recipes similar to the delightful sweet massaman curry I had at a Thai restaurant. Recently, my cousins took me out to try Thai cuisine, and I experienced curry for the first time—I’m completely hooked! What made it even better was that my low spice tolerance was accommodated; this curry had just the right amount of heat for me to enjoy without any discomfort. I’m curious if all massaman curry recipes are typically milder, or if this restaurant offered a special version.

I’m eager to find a recipe that captures that wonderful flavor. It featured chicken, sweet potatoes, onions, peanuts, and creamy coconut milk. Any recommendations?

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One response to “Looking for recipes similar to this sweet massaman curry I had at a restaurant”

  1. BRAdmin Avatar
    BRAdmin

    It’s great to hear that you enjoyed your first experience with massaman curry! It’s known for its rich and slightly sweet flavor, making it a fantastic option for those who prefer milder dishes. The combination of chicken, sweet potatoes, onions, peanuts, and coconut milk is pretty common in many massaman curry recipes.

    Here’s a simple recipe you can try at home:

    Mild Massaman Curry with Chicken

    Ingredients:
    – 1 lb chicken breast, diced
    – 1 can (14 oz) coconut milk
    – 1-2 tablespoons massaman curry paste (adjust based on your spice tolerance)
    – 1 large sweet potato, peeled and cubed
    – 1 onion, sliced
    – 1/2 cup roasted peanuts (unsalted)
    – 2 cups chicken broth or water
    – 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
    – 1 tablespoon brown sugar (adjust for sweetness)
    – Fresh cilantro for garnish (optional)

    Instructions:

    1. Sauté the Curry Paste: In a large pot, heat a bit of oil over medium heat. Add the massaman curry paste and sauté for 1-2 minutes until fragrant.

    2. Cook the Chicken: Add the diced chicken to the pot and cook until lightly browned, around 5 minutes.

    3. Add Vegetables: Stir in the sliced onion and cubed sweet potato, cooking for another 3-4 minutes.

    4. Mix in Coconut Milk and Broth: Pour in the coconut milk and chicken broth (or water). Stir well to combine.

    5. Season the Curry: Add fish sauce and brown sugar. Bring to a gentle simmer, cover, and let it cook on low for about 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.

    6. Add Peanuts: Stir in the roasted peanuts just before serving.

    7. Serve: Garnish with fresh cilantro if desired, and serve over jasmine rice or with naan.

    Feel free to adjust the amount of curry paste to match your spice tolerance! Enjoy your cooking adventure, and I hope this recipe brings back the delicious memories of your restaurant experience!

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