Quick Massaman Pork Curry
A fragrant Thai curry built on a shortcut massaman paste, ready in under 30 minutes. Tender pork, potatoes, and peanuts make this comfort food taste like you spent hours in the kitchen.
- Total time
- 25 min
- Servings
- 2
- Calories
- 542
- Protein
- 48g
Ingredients
- 1 lb pork shoulder or pork butt, boneless
- 3 tablespoons massaman curry paste
- 1 can (13.5 oz) coconut milk (full-fat)
- ½ lb waxy potatoes (e.g., Yukon Gold)
- ¼ cup roasted peanuts, unsalted
- 1 tablespoon fish sauce
Instructions
- 1
Cut the pork into 1.5-inch cubes by first slicing the meat lengthwise into 1.5-inch-wide strips, then rotating and slicing crosswise into cubes; aim for roughly equal pieces so they cook evenly.
- 2
Cut each potato in half lengthwise, then slice each half crosswise into half-moons roughly 0.5 inches thick; keep the skin on for texture and nutrients.
- 3
Heat a large skillet (12-inch) over medium-high heat until the bottom feels hot when you hold your hand 2 inches above it, about 1 minute.
- 4
Add the massaman curry paste and stir it continuously over the heat for 30 seconds, stirring constantly until you smell a sharp, aromatic fragrance and the paste darkens slightly; this releases the spices' flavor.
- 5
Pour in the entire can of coconut milk and use a wooden spoon to scrape any stuck paste from the bottom of the pan while stirring until the mixture is evenly blended.
- 6
Add the pork cubes and stir until every piece is coated with the curry mixture, ensuring nothing sticks to the bottom; it should smell aromatic and rich after 30 seconds.
- 7
Add the potato slices and stir until all vegetables are submerged in the liquid; the curry should look thick and contain visible chunks of pork and potatoes.
- 8
Turn the heat down to medium-low and let the curry simmer gently for 12 minutes, stirring once every 3 minutes; the pork should break apart easily when nudged with a spoon, and the potatoes should feel soft when pierced with a fork.
- 9
Stir in the peanuts and fish sauce until evenly mixed; the curry will look darker and smell savory with a nutty undertone.
- 10
Simmer for 2 more minutes, stirring once halfway through, until the peanuts soften slightly and the sauce coats the back of a spoon.
- 11
Taste the curry and add a pinch of salt or a few drops of fish sauce if it tastes too bland; it should taste savory, slightly spicy, and rich from the peanuts.
- 12
Divide the curry into two bowls and serve immediately, spooning the sauce over the pork and potatoes; serve with jasmine rice if desired.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- knife
- cutting board
- fork for testing doneness
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