Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."-
Anthony Burgess, Author

The refrigerator light goes on...

I love this curry and my neighborhood Thai restaurant serves it. I have had this a lot of ways – some more of a red curry and others more yellow. Some have potatoes and some don't. I've even had this with pineapple in the dish. All are good, and the aromas of the cinnamon and cardamom will warm you up while the dish is cooking.

The star anise and tamarind paste are optional. The former is pretty easy to find, but tamarind paste you will have to look for - and it's a bit expensive given that you may not use it very often. Both are worth including for a truly aromatic and exotic dish.


Massaman Curry

Servings: 4 | Serving size: about 2 cups

Cooking Time: 120 Minutes

This recipe can easily be multiplied and keeps well in the refrigerator for 2-3 days. Reheat gently.

Massaman Curry recipe from Dr. Gourmet


  • 2 Tbsp. fresh ginger (minced)
  • 4 tsp. massaman or red Thai curry paste
  • 1 lb. chicken thighs (cut into 1/2 inch dice)
  • 2 tsp. olive oil
  • 1 tsp. ground cardamom
  • 2 star anise (optional; remove after cooking)
  • 1/2 tsp. ground cinnamon
  • fresh ground black pepper to taste
  • 2 medium onions (sliced)
  • 2 tsp. fish sauce
  • 1 cup light coconut milk
  • 1 cup water
  • 2 cups vegetable stock
  • 1 lb. potato (cut into 1 inch cubes)
  • 1 tsp. tamarind paste (optional)
  • 2 tsp. brown sugar
  • 1/2 cup roasted unsalted peanuts
  • 16 leaves basil (preferably Thai basil)(chiffonade)
  • 2 1/2 cups water
  • 1/2 cup brown rice

Place the ginger, curry paste and chicken thighs in a bowl.

Mix well and let marinate in the refrigerator for about an hour (overnight is OK too).

Place the oil in a large sauce pan over medium heat.

Add the cardamom, anise, and cinnamon.

Cook for about 3 minutes, stirring continuously.

Add the onion and cook for about 5 minutes, stirring occasionally.

Add the marinated chicken and cook, stirring frequently, for about 5 minutes.

Add the fish sauce, coconut milk, water, and vegetable stock.

Stir and cook over low heat for 30 minutes.

Add the potato, tamarind paste, brown sugar, and peanuts.

Cook for 30 to 40 minutes, stirring occasionally.

While the curry is cooking, place a medium sauce pan over high heat. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 30-40 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

When the potatoes are tender, serve the curry over rice, with the basil sprinkled over the top.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 500 Calories from Fat 180
% Daily Value
Total Fat 20g 26%
    Saturated Fat 6g 28%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 105mg 36%
Sodium 510mg 22%
Total Carbohydrates 49g 18%
    Dietary Fiber 6g 20%
    Sugars 8g
Protein 33g
Vitamin A 0% Vitamin C 16%
Calcium 5% Iron 21%
Vitamin K 20mcg Potassium 1100mg