There’s just something magical about the scent of curry simmering on the stove—it has the power to transport you straight to a sun-drenched street in Thailand, even if you’re still in your pajamas at home.
While camping in the Flat Tops in Colorado, our dear friend Betsy made her amazing Massaman Curry! It was absolutely delicious! No serious heat, simply bold flavor that warmed our bellies and tantalized our tastebuds! It was beyond good, I dreamed of leftovers for breakfast with eggs! Whether you pour it over roasted sweet potatoes and rice, slow-cooked veggies, chicken or shrimp, this sauce is a total game changer for cozy weeknight dinners or elevated weekend meals.
The real stars here? The Massaman Curry Paste, Kajang Thai Spice by Roaring Fork Spice Company and the Tajin Lime Spice Seasoning. They bring an that extra-special touch of depth, sweetness, and gentle heat that we adore. And because we keep things plant-forward and gluten-free, we used Imagine’s No-Chicken Broth for a savory, meat-free base.
This recipe is simple, quick, and can be made ahead—just store it in a jar in your fridge and pull it out when you need to add a little magic to your meal.
Let’s cook!
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Massaman Curry
- Total Time: 30 minutes
Ingredients
Massaman Sauce Ingredients:
- 1/2 cup Massaman Curry Paste
- 2 Tbsp. Fish Sauce
- 3 Cloves Garlic
- 2 heaping Tbsp. Kajang Thai spice by Roaring Fork Spice Company
- 2 C No-Chicken Broth (imagines)
- 2 C Coconut Milk
- 3 Tbsp. coconut or avocado oil
Vegetables and Proteins for Curry Rice Bowl
Ingredients:
- 1 lb uncooked chicken thighs or breasts, cut into chunks ( or shrimp)
- 2–3 Tbsp count or avocado oil.
- 1–2 rough chopped Onions
- 2–3 medium Carrots, chunks OR 1-2 medium yam, chunks
- 8 baby red Potatoes, halved and or
- 2 medium zucchini, chunked
- 1 bunch Broccoli cut into medium florets
- Tajin Seasoning and Cilantro to garnish
Instructions
Method for sauce
- In a pot, add oil once pot is hot, not too hot…
- add in Massaman Curry paste, fish sauce, garlic and Thai spices. Cook on low heat for 1 minute until fragrant.
- Add broth and coconut milk, bring to boil and simmer for 20 minutes.
Curry Method:
- In a large deep skillet, Sauté Chicken chunks in oil until done. About 2 minutes, turning them on all sides. Remove, and Set aside.
- In chicken juices or oil, sauté onions, potatoes, yams or carrots, zucchini and broccoli until fork tender.
- Once vegetables are tender, add back chicken, juices, and curry sauce in skillet and let simmer 15 minutes.
- Prepare turmeric Rice
- Serve in bowl. Rice, veggies, chicken or shrimp, or veggies only. Ladle curry sauce over it all.
- Garnish with fresh lime wedges, cilantro leaves and Tajin spice
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Frequently Asked Questions
1. Can I make this sauce vegan?
Yes! Just swap the fish sauce with gluten-free tamari, coconut aminos, or your favorite vegan fish sauce alternative. You’ll still get that delicious umami flavor.
2. How long will this sauce last in the fridge?
This sauce keeps beautifully in a sealed glass jar or container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge and reheat gently on the stove.
3. What can I use instead of Kajang Thai Spice?
If you don’t have Kajang Thai Spice on hand, you can use a homemade blend of coriander, cinnamon, cumin, star anise, and a pinch of clove. But trust us—Kajang really takes it to the next level!
4. Is this sauce spicy?
It’s more warm and flavorful than spicy! The Massaman curry paste and Thai spices bring gentle heat. If you prefer more kick, add a pinch of chili flakes or a dash of sriracha to your taste.