Chicken Massaman Curry With Wheat Beer and Potatoes Recipe (2024)

Why It Works

  • Thai massaman curry uses mostly Middle Eastern spices, which create warmth instead of a fiery burn.
  • Adding peanuts at the end helps them retain their crunch.

There's a kind of masoch*stic pride in determinedly finishing off a violently fiery curry, dropping the fork into the cleaned-out bowl with tears streaming down your face, nose running, and sweat dripping off your brow. But you don't need to climb way up on the Scoville scale just to get wonderfully complex curry flavor.Massamanis a perfect example of that.

Although it's now considered a Thai dish, massaman came to that country from the Middle East via trade routes and migration. As a result, it doesn't share the intense chile heat of many of the red and green Thai curries you may be familiar with. Instead, it's sweeter, thanks to the addition of palm sugar (though you can substitute brown), and relies on spices that are more warm than hot, like star anise and cinnamon. Chicken is the most traditional protein added to the massaman pot, although you'll often find beef renditions as well. Potatoes are pretty typical, too.

Massaman curry paste is easy enough to find in your local specialty store or aisle, so there's no need to make it from scratch (you certainly can—here's a recipe forhomemade massaman curry paste), though we do add a few extra spices of our own to boost the flavor of the store-bought stuff. We often use the Maesri brand, which comes in a small yellow can (you'll need two for this recipe). Its ingredients include the usual suspects—lots of cardamom, garlic, lemongrass, galangal, and, of course, chile. We add some star anise pods and a cinnamon stick on top of that, balancing it all out with a good amount of palm sugar.

Chicken Massaman Curry With Wheat Beer and Potatoes Recipe (1)

Fish sauce, a Thai staple, gives the dish a distinct piquancy and savory depth. The whole thing is then made creamy with coconut milk. We also spike the curry with a Belgian-style wheat beer—that might seem like an odd ingredient here, but we find that its citrusy note and slight bitterness play really well with these flavors.

Skin-on, bone-in chicken is the common choice for this type of curry, but we chose boneless, skinless thighs, as they're more readily cut into large chunks for easy eating. This cuts down on the cooking time quite a bit, which makes this suitable for a weeknight dinner. Thighs also have fantastic flavor and remain juicy and tender even after prolonged cooking, so they're a great choice for this kind of long-simmered dish.

For the potatoes, we prefer the waxy, red-skinned variety, which hold their shape and turn silky when simmered, though Yukon Golds also work very well. You'll want to cut the potatoes into large bite-size pieces, a little smaller than the chicken pieces, to encourage everything to cook through at the same time.

Depending on how fatty your chicken is, the curry may end up with a layer of bright red oil on top of the sauce. You can stir it back in before serving (it's damned tasty), or spoon some off if it's excessive.

Chicken Massaman Curry With Wheat Beer and Potatoes Recipe (2)

We finish the curry with peanuts and fresh lime juice; adding them right at the end keeps the nuts crunchy and the lime juice sharp and bright.

Serve the dish with plenty of limes and cilantro on the side, along with some steamed rice. If you're feeling ambitious, make someThai-style crispy fried shallotsto sprinkle on top.

And there you have it: a spicy, sweet, and flavorful curry that doesn't require a damage waiver. Your spice-loving friends will need to find another way to exercise their taste for masochism. May we suggest parkour?

April 2017

Recipe Details

Chicken Massaman Curry With Wheat Beer and Potatoes Recipe

Active60 mins

Total60 mins

Serves6to 8 servings

Ingredients

  • 1 tablespoon (15ml)vegetable oil

  • 2 medium red onions(about 3/4 pound), cut pole to pole into 8 wedges each

  • 8 ounces massaman store-bought curry paste (about 1/2 cup; 300g)

  • 1 (12-ounce; 355ml) bottle Belgian-style wheat beer

  • 1 (14-ounce) canunsweetened coconut milk

  • 3/4 cup (175ml)homemade chicken stockor store-bought low-sodium chicken stock

  • 3 tablespoons (45ml) Asian fish sauce

  • 2 1/2 tablespoons (30g) palm or light brown sugar

  • 2 star anisepods

  • 1 cinnamon stick

  • 8 to 10 boneless, skinless chicken thighs (about 3 pounds; 1.5kg), cut into large pieces

  • 1 1/2 pounds (700g) red or Yukon Gold potatoes, cut into large chunks

  • 1/2 cup (75g)roasted unsalted peanuts

  • 3 tablespoons (45ml) fresh juice from about 2 limes, plus lime wedges for garnish

  • Kosher salt, to taste

  • Steamed or boiled rice, for serving

  • 1 cup (30g) lightly packed cilantro leaves and tender stems, for garnish

  • Fried shallots, for garnish (optional)

Directions

  1. In a Dutch oven, heat oil over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until softened slightly and golden brown in spots, about 5 minutes. Transfer to a plate.

  2. Add curry paste and cook, stirring, for 2 minutes. Stir in beer and bring to a boil, then reduce to a simmer. Cook until reduced by half, about 5 minutes. Add coconut milk, chicken stock, fish sauce, sugar, star anise, cinnamon stick, chicken, and potatoes. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.

  3. Add onions back to pot and continue simmering, uncovered, until potatoes are tender and chicken is cooked through, 15 to 20 minutes longer. Remove from heat. Discard star anise pods and cinnamon stick. Spoon off any excess fat on the surface, if necessary. Stir in peanuts and lime juice and season to taste with salt, if needed.

  4. Serve with rice, garnishing with cilantro, lime wedges, and fried shallots (if using).

Special Equipment

Dutch oven

Read More

  • Gaeng Massaman Neua (Thai Massaman Curry with Beef)
  • Chicken Massaman Curry (Kaeng Matsaman Kai)
  • Kaeng Kari Kai (Thai Chicken Yellow Curry)
  • A Guide to Thai Curry Pastes
  • A Guide to Thai Curry Varieties
  • Chicken Mains
  • Thai
  • Chicken Thighs
Chicken Massaman Curry With Wheat Beer and Potatoes Recipe (2024)

FAQs

What beer is good for Massaman curry? ›

Umami-rich Dishes: An intriguing alternative is pairing umami-rich Thai dishes with darker beers. A Stout or Porter can match dishes like Massaman curry, their deep malt complexity resonating with the hearty flavours of the curry.

Can you add beer to curry? ›

Add curry paste and cook, stirring, for 2 minutes. Stir in beer and bring to a boil, then reduce to a simmer. Cook until reduced by half, about 5 minutes. Add coconut milk, chicken stock, fish sauce, sugar, star anise, cinnamon stick, chicken, and potatoes.

What's the difference between massaman and panang curry? ›

Massaman has much more complex in flavour and includes ingredients like mace (outer covering of nutmeg), cinnamon, clove and cardamon. These additional ingredients make this dish towards Malaysian and Indian flavours. Panang Thai curry is basically Red Thai curry's sister, just a sweeter and milder version!

How do you thicken Massaman Curry? ›

How to Thicken Curry
  1. Add dairy. Many curry sauces have a creamy texture, so try adding more dairy—like Greek yogurt, heavy cream, or a thick non-dairy ingredient like coconut cream—to thicken a watery curry sauce.
  2. Add ground nuts. ...
  3. Add lentils. ...
  4. Add peanut butter. ...
  5. Add a tomato product. ...
  6. Start with a roux. ...
  7. Use a slurry.
Jan 20, 2022

What makes Massaman curry different? ›

Massaman curry differs from Panang curry in its use of warm spices, like cinnamon and coriander (Panang curry is more thick and nutty). Massaman curry is the sweetest Thai curry; it is not spicy, though you can add red pepper flakes or Sriracha to taste.

What is the difference between Massaman curry and Thai curry? ›

Different from the usual style of Thai curry, Massaman curry is thick and mild, with a sweeter flavour. Unlike many Thai dishes, it uses whole spices, such as cinnamon, cloves and star anise, which gives it a distinctive flavour.

What foods don't mix with beer? ›

Here are some foods experts believe should be avoided:
  • Bread. Feeling bloated after enjoying that glass of beer and trying to soak it all up with bread? ...
  • Chocolates. ...
  • Beans Or Lentils. ...
  • Caffeine. ...
  • Salty Foods.
Jun 23, 2021

Why does beer go with curry? ›

If we ask Cuuks, a food combination search engine, beer ticks all the boxes as a food match for cumin, garlic and chilis – some of the key spices in a curry – and has a similar food profile to many other main ingredients, such as chicken and tomatoes.

What alcohol goes best with curry? ›

Dry, rich whites with mild creamy curries: Fruity, unoaked, or lightly oaked Chardonnay, like those from Australia or cooler parts of California, have enough body to pair with creamier curries. If you don't mind exceptionally floral, fragrant wines, try Gewürztraminer, which smells like rose petals and tropical fruit.

Why is massaman curry so good? ›

The richness comes from the coconut milk and cream used as a base, as for many Thai curries. In 2011, CNNGo ranked massaman curry as the number one most delicious food in an article titled "World's 50 most delicious foods".

Is Massaman Thai or Indian? ›

Massaman curry is a fusion of Thai- and Indian-style curries, utilizing both a red-style curry paste (Thai influence) and dry whole spices like cumin, coriander, cinnamon, and nutmeg (Indian influence). Another essential ingredient is roasted peanuts, which add an extra layer of richness and texture to the curry.

What curry is most similar to Massaman? ›

Massaman and Panang are confused sometimes because both use peanuts, writes Let's Foodie. Peanuts and occasionally coconut milk make Massaman thick and rich, just like Panang, but with the added flavors of the spices, more fragrant and a little tangy, according to Chefd.

Why is my Massaman curry so watery? ›

Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce. Low-heat cooking: you need medium-high to high heat to cook off excess liquid. Cooking the curry with the lid: all the evaporated water will collect in the lid and get added back into the curry.

Is Massaman Curry meant to be runny? ›

In the context of Thai cuisine, massaman curry is unique in that it is thicker and richer than others like green curry or red curry.

How long should a curry simmer for? ›

Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

What beer goes with Thai curry? ›

Light beers such as lagers or pilsners are perfect for this. If you want something with a milder flavor, go for sake. Sake is ideal for pairing with spicy Thai food. If you are looking for a stronger beer, then go for a pale ale or porter.

What alcohol goes well with Thai curry? ›

If you've gone for sweeter curries, a sour dry gin works well for example. Gin and ginger beer would be fantastic with warming spice and refreshing bubbles working hand-in-hand, or a premium original tonic will do the job.

What kind of beer goes with Indian food? ›

Beer: Lagers are a good bet, according to Higgins. They're smooth and bready, with maltiness to cut through richness. A Pilsner or a Munich-style pale helles also works.

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