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Massaman Pork Curry
with potatoes / carrots / rice

Active: 45 Total: 45

Massaman curry is a common dish in Thailand. Mild curry paste, coconut milk, and homey vegetables like potatoes and carrots make it an accessible introduction to the world of curries!
Smarts: Massaman curry paste can be found in better-stocked groceries, specialty stores, or online. It's quite mild, so if substituting the more common (and hotter) red curry paste, be sure to taste and adjust to your spice preference.



Massaman Curry Base:
  • Peanuts, roasted and unsalted - 1/4 cup , chopped
  • Garlic - 2 cloves , chopped
  • Shallots - 2 cloves , diced
  • Ginger, fresh - 1 inch , grated
  • Curry paste, Massaman - 2 Tbsp (sub red curry paste)
  • Coriander, ground - 1 tsp
  • Cumin - 1/2 tsp
  • Cinnamon - 1/2 tsp
White or Brown Rice (for 2 nights):
  • Rice, uncooked white or brown - 2 cups
Massaman Pork Curry:
  • Carrots - 8 oz , chopped
  • Onions, medium and red - 1/2 , chopped
  • Potatoes, russet - 8 oz , peeled and cubed
  • Limes - 1 , wedges
  • Cilantro, fresh (opt) - 2 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Pork, ground - 1 lb
  • Stock, any type - 1 cup
  • Coconut milk - 1 cup
  • Brown sugar - 1 Tbsp
  • Fish sauce - 1 Tbsp (sub soy sauce)
  • Lime juice - 1 Tbsp
  • Peanut butter - 1 Tbsp


  1. Rice (This makes enough for 2 nights) - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Peanuts / Garlic / Shallots / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Make curry base - Combine peanuts, garlic, shallots, ginger, curry paste, coriander, cumin, and cinnamon. (Can be done up to 5 days ahead)

  4. Carrots / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)

  5. Potatoes / Limes / Cilantro - Prep as directed.

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  1. Heat a Dutch oven with oil over medium-high heat. Add pork and saute until nearly cooked through, 4 to 5 minutes.

  2. Add carrots, onions, and curry base and saute until the vegetables begin to soften, 3 to 4 minutes.

  3. Add potatoes, stock, and coconut milk. Bring to a low simmer and cover with the lid.

  4. Simmer, covered, until vegetables are tender, 12 to 15 minutes.

  5. If rice was made ahead, reheat in the microwave.

  6. In a small bowl, stir together brown sugar, fish sauce, lime juice, and peanut butter (don’t worry if it isn’t completely smooth). Stir mixture into the curry and simmer, uncovered, for 1 minute more.

  7. Remove curry from heat and season to taste with some salt, more lime juice, or more fish sauce, if desired.

  8. Serve curry over rice with cilantro on top (if using) and lime wedges for squeezing over the curry. Enjoy!



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