This chicken curry and squash pumpkin butter is spicy, sweet, sour, creamy and so delicious. That’s all you want Curry to be, and its complexity of flavors works. Massaman curry is one of my favorite Thai dishes and one I have prepared many times where people were amazed by its flavors. This curry uses coconut milk but it does not feel heavy. Replacing potatoes with butter pumpkin makes this Masman curry healthier and the perfect warming dish to have this fall. Finish it with some chopped fresh coriander and serve with a bowl of steamed rice.
What is Carrie Masman?
Probably one of the most popular Thai curries, the Masman curry is a combination of Thai flavors like lemongrass, glengal and coconut milk, and Indian spices like cumin, cinnamon and cardamom. These ingredients along with others are ground together to form a curry paste which is then fried dry to release its flavors during cooking. I came across this popular curry while working in London. My office was right next to a Thai restaurant and the smell of Thai food was everywhere. One evening after work I decided to visit a restaurant and opted for something other than the classic red or green Thai curry. That evening the curry from Saman just ticked all the boxes so it came right at the top of my favorite curry list! Now let’s make Curry Masman!
Ingredients you will need for Curry Masman
- Curry ointment from Saman – I buy the curry paste from Saman from the Chinese store. I have always used the Mae Flea brand because it has the right balance of ingredients.
- coconut milk: Use canned coconut milk. It brings richness to the curry sauce.
- Glengel / Ginger: Glengal is a stronger version of ginger and has sharper notes. If you can not find Glengel add a little more ginger than you are used to.
- Chicken thighs: I prefer to use chicken on the bone in making curry because it is tastier than chicken breast and it does not dry out in cooking.
- squash: This is my alternative to potatoes. It makes the curry lighter and healthier, and its sweetness and texture make it a treat!
- onions: Use a white onion, with a strong flavor.
- Roasted peanuts: Adding peanuts to curry masman brings an extra level of texture and nuts.
- Tamarind Ointment: The tamarind helps balance the sweet flavors of the curry. It brings a sour note to Curry.
- Bay leaves: Bay leaves add a herbaceous aroma to the curry. Alternatively use curry leaves.
- Coconut / palm sugar: Traditional palm sugar is used in curry masman, however coconut sugar works as well.
- Fish sauce: Adds an umami punch to the dish.
- coriander: Serves as a garnish and brings out the scent of curry.
Let’s connect this dish
The use of chicken thighs for this curry only adds flavor, if you do not like chicken on the bone use the boneless thighs that are available in most supermarkets. Before cooking, wash the chicken with chopped onion and garlic, salt and pepper. To add flavor to a dry roast stew the curry paste smears in a pan for a few minutes before adding a little coconut milk to release it.
Now add the chicken and increase the heat to burn it for a few minutes. After browning, pour in the rest of the coconut milk and add a few sweet and sour flavors of coconut sugar and tamarind. Bay leaves add a herbaceous scent to the curry. You also want some crunch for your dish – coarsely chop the roasted peanuts and add them inside.
Don’t forget the butter pumpkin that adds sweetness to the masman curry. Balance it with a little fish sauce and cook it all together until the butter pumpkin is soft and your kitchen smells like Thailand. Chicken pumpkin and butter are light ingredients that do not take long to cook. You can bring a hot Thai curry to the table in just under 45 minutes.
Now with what should you serve Carrie Masman? I always opt for steamed rice, but you can eat it with flatbread, rice noodles or even a bowl of stir-fried vegetables. Before serving, sprinkle a little roasted peanuts on the rice and a little fresh coriander and slices of thinly sliced chili on the curry from Saman. You will love this curry so much, and I hope it will be a perfect dinner time, whether it is with friends or family. have fun!
If you are looking for other curry recipes, try this delicious fish curry ready in less than 30 minutes.
It really makes my day to see pictures of half coconut recipes that you have tried, enjoyed and shared with me. If you’re making this massman curry, do not forget to add a comment below and share a photo on Instagram, tag me.
750 grams of chicken on the bone
300 grams of diced butter pumpkin
1 large onion, chopped
2 cloves garlic, chopped
1 thumb ginger or gargle, ground
400 ml coconut milk
A handful of roasted peanuts
400 ml of water
1 tablespoon tamarind paste
2 bay leaves
1 tablespoon coconut sugar
1 tablespoon fish sauce
Chopped coriander for garnish
- Add onion, garlic, ginger to the chicken pieces and mix well.
- Fry the curry paste from Saman for 2 minutes until it releases its flavor, then add 2 tablespoons of coconut milk. Cook the milk, and allow the fat to cook the curry paste.
- Add the chicken pieces and brown for about 5 minutes. Add the rest of the coconut milk and mix well. Coarsely chop the roasted peanuts and add to the pan with about 400 ml of water.
- Mix the tamarind paste and add the bay leaves and coconut sugar.
- Add the butter pumpkin and mix well. Add the fish sauce and lower the heat before covering the pan and leave to cook for 30 minutes until the sauce thickens and the butter pumpkin softens.
- Sprinkle a little chopped coriander on top and serve with steamed basmati rice.
Quantity per serving: