DIY Easy Massaman Curry Bar

Massaman CurryMassaman is my favorite curry by far. I often crave its salty, sweet, slightly hot, nutty flavor. So, I thought it might be difficult to make. I was wrong.

If you use massaman curry paste, this is the easiest curry dish you will ever make. For the curry, all you do is mix one 4 ounce jar of curry with one 12 ounce can of regular coconut milk, and you’re done with the curry gravy. Really. It’s that easy. Sure, you can add a few aromatics like ginger and garlic, but these are optional if you’re in a time pinch.

I decided to go one step even easier – and just set out bowls of ingredients and let everyone make their own curry: rotisserie chicken, unsweetened coconut, roasted cashews, blanched carrots and red potatoes. Then, let everyone fill up their bowls and have the curry gravy simmering on the stove – ready to ladle into each bowl. Whining about ingredients averted! So fun! This may just become your family’s new favorite way to eat curry – like it has mine!

DIY Easy Massaman Curry Bar
Prep time
Cook time
Total time
Easy enough for a weeknight. Impressive enough for company.
Recipe type: Entree
Cuisine: Thai
Serves: 4 servings
  • 1 tablespoon vegetable oil
  • 1 teaspoon grated ginger
  • 1 tablespoon minced garlic
  • 4 ounces massaman curry paste
  • 12 ounces regular coconut milk
  • Ingredients of choice for diners;
  • Chopped cooked chicken
  • Sliced cooked carrots
  • Chunks of cooked potatoes
  • Unsweetened coconut
  • Roasted cashews
  • Other favorite curry ingredients
  • Serve with cooked rice
  1. Heat a saucepan to medium high heat and add oil. Add ginger and garlic and cook for a few minutes, until fragrant. Add in curry paste and stir and cook for a few minutes. Whisk in coconut milk.
  2. Keep the curry simmering on the stove while diners fill bowls with ingredients of choice.


How to make Sous Vide Chicken in a Home Kitchen – and Massaman Curry Recipe

Massaman curry

Sous Vide Chicken in Massaman Curry

I have always been curious about those sous vide machines, but alas – they are pricey.

Then, I saw a chicken salad recipe in Cook’s Illustrated that used a home version of sous vide – with no fancy equipment at all. Their method is interesting- they just put the chicken right into water, so it is a mild poaching.

I modified their method to keep the chicken in zip top bags, thus keeping the flavor in the chicken and not leaching out into the water.

This method is super easy and quick and results in moist, tender, flavorful chicken. Perfect for my first ever try at Massaman Curry at Home! I followed the lead of the Starving Chef and was not disappointed – but, of course, tweaked a bit.. Massaman is my favorite Thai curry – and I am thrilled to say this beats any restaurant version I have had!

Here are easy instructions and step-by-step Sous Vide photos (AND a bonus Massaman Recipe!):

— posted by Donna

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