Red Curry “Masaman” (Curry from Thailand)

We usually make a tomato based curry.  Our friend, Kristi Sellers, gave us this recipe in 2009 after introducing us to a different type of curry.  This is different, but just as good as the curries we are used to.

The recipe originated from a Ywam missionary friend from Thailand.

Red Curry "Masaman" (Curry from Thailand)
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Red Curry "Masaman" (Curry from Thailand)
Print Recipe
  1. Melt curry paste in coconut oil. Melt down well and add chicken broth.
  2. Add chicken and potatoes and carrots.
  3. Simmer on medium low until cooked. Add coconut milk. Simmer but do not boil.
  4. Squirt fish sauce over to taste (omit if desired).
  5. Garnish with fresh basil.
  6. Serve over rice.
Recipe Notes

Red curry paste is mild, green is hot. We used red and it was good.

The ingredient amounts are rough guides.  Adjust to your liking.

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