Massaman Pork Curry
Rich, warm Thai curry with tender pork, potatoes, and peanuts simmered in massaman paste. Ready in under 45 minutes with just a handful of ingredients.
- Total time
- 40 min
- Servings
- 4
- Calories
- 580
- Protein
- 42g
Ingredients
- 1.5 lbs pork shoulder, boneless, cut into 1-inch chunks
- 3 tbsp massaman curry paste
- 1 can (13.5 oz) coconut milk, full-fat
- 1 lb potatoes, cut into 1-inch chunks
- ½ cup roasted peanuts (unsalted or lightly salted)
- 1 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 2 tbsp lime juice
- 2 tbsp vegetable oil
Instructions
- 1
Heat oil in a large pot or Dutch oven over medium-high heat until shimmering.
- 2
Add pork chunks in a single layer. Sear without moving for 2 minutes per side until browned.
- 3
Add massaman curry paste and stir to coat pork. Cook until fragrant, about 1 minute.
- 4
Pour in coconut milk and stir well, scraping up any browned bits from the bottom.
- 5
Add potato chunks and bring to a simmer. Cover and cook for 15 minutes until potatoes soften.
- 6
Stir in peanuts, fish sauce, and sugar. Simmer uncovered for 5 minutes until pork is tender.
- 7
Remove from heat. Stir in lime juice. Taste and adjust salt or fish sauce if needed.
- 8
Serve over jasmine rice with fresh cilantro and lime wedges on the side.
Tools you’ll need
- large pot or 5-quart Dutch oven with lid
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
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