Thai Masaman Curry Kang Masaman Recipe

Indulge in the rich and aromatic flavors of authentic Thai Masaman Curry! This unusual Thai curry, famed for its unique blend of peanuts, tamarind, and a symphony of spices, is a culinary masterpiece. King Rama V himself praised its allure, and for good reason. Whether you prefer tender beef or succulent chicken, this recipe boasts incredible depth and complexity. Prepare to be amazed by this incredibly flavorful and historically significant dish!

Prep Time 30 mins

Cook Time 120 mins

Calories 785.7 kcal

Protein 85g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Thai Masaman Curry Kang Masaman

Chuck Steaks
1 cup beef broth (or chicken broth)
Coconut Milk
Roasted Peanuts
Additional fish sauce (nam pla) to taste
Tamarind Juice
1/4 cup coconut sugar (or brown sugar)
Dried Chilies
Fresh Ground Black Pepper
Coriander Seeds
Cumin Seeds
Lemongrass
Cinnamon Stick
Cardamom Seeds
Fresh Nutmeg
1 tsp salt
Shallots
Garlic Cloves
Shrimp Paste

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How to Make Thai Masaman Curry Kang Masaman

In a large pot or Dutch oven, brown 1.5 lbs beef stew meat (or 1.5 lbs boneless, skinless chicken thighs) over medium-high heat. Remove meat and set aside.
Add 1 large onion, chopped, to the pot and sauté until softened (about 5 minutes).
Add 4 cloves garlic, minced, and 1 inch ginger, minced, and sauté for 1 minute more.
In a separate bowl, prepare the curry paste: Combine 8-10 Thai red chilies, 1 tbsp coriander seeds, 1 tbsp cumin seeds, 2 stalks lemongrass (finely chopped white parts only), 1 cinnamon stick, 3 green cardamom pods, 1/2 tsp ground nutmeg, 1/2 tsp ground black pepper, 2 tbsp peanut oil, and 1 tbsp fish sauce (nam pla) in a food processor or mortar and pestle until a smooth paste forms.
Add the curry paste to the pot with the onions and garlic, stirring constantly until fragrant (about 2 minutes).
Stir in 1 (13.5 oz) can full-fat coconut milk, 1 cup beef broth (or chicken broth), 1/2 cup roasted peanuts, 1/4 cup tamarind water (see note below for preparation), 1/4 cup coconut sugar (or brown sugar), 1 tbsp fish sauce (nam pla), and 1 tsp salt. Bring to a simmer.
Return the meat to the pot. Reduce heat to low, cover, and simmer for at least 1 hour, or until the meat is incredibly tender. For chicken, reduce simmer time to 45 minutes.
Taste and adjust seasoning with additional fish sauce, coconut sugar, or tamarind water to your preference.
Garnish with fresh cilantro and serve hot with rice. Serves 6.

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

19g

Fat

119g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes Beef & Red Meat Asian Thai Gluten Free One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Asian Thai Meat 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Thai Masaman Curry Kang Masaman?

Thai Masaman Curry Kang Masaman takes about 150 minutes from start to finish — roughly 30 minutes to prepare and 120 minutes to cook.

How many calories are in Thai Masaman Curry Kang Masaman?

Thai Masaman Curry Kang Masaman has approximately 785.7 calories per serving, with about 85 g protein, 6 g carbohydrates and 94 g fat.

What ingredients do I need for Thai Masaman Curry Kang Masaman?

The key ingredients for Thai Masaman Curry Kang Masaman are Chuck Steaks, Water, Coconut Milk, Roasted Peanuts, Nam Pla, Tamarind Juice. See the full list with measurements above.