Massaman curry paste originates from central Thailand and is one of the few curry pastes that doesn’t actually include any curry leaves. Traditionally it’s made from a blend of flavors including galangal, lemongrass, cumin, and tamarind. While there’s nothing that compares to making homemade curry paste from scratch, we are fortunate that canned massaman curry pastes are available in most supermarkets or asian markets in the US.
This Recipe Can Be Made:
- Gluten Free
- Dairy Free
- Corn Free
- Peanut Free
- Tree Nut Free
- Soy Free
Why I Love This Recipe:
- Quick + Easy
- One Pot Meal
- Family Friendly
- Good For Leftovers
Weeknight Shortcut: Microwaveable Rice
Stove-top jasmine rice can be substituted for microwavable rice packets. Simply prepare as labeled on the package.
Celiac-Safe Tip: Look for Gluten Free Curry Brands
The best place to find gluten free Thai curry paste is at your local Asian market (My favorite are Maesri or Mae Ploy, and I recommend grabbing a few when you can find them). You can surely find them online, but you’ll probably end up spending about twice as much! Good news is that all of the ingredients you’ll need for this recipe can be found at the Asian market as well.
Brands can change their ingredient formulas at any time, so always be sure to read the ingredient label prior to using any product!
One Pot Gluten Free Massaman Curry
Equipment
- Rice Cooker or 2 qt Saucepot w/ Lid
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Measuring Cups
- Citrus Juicer (optional)
- 4+ Quart Stock Pot or Dutch Oven
- Wooden Spoon
Ingredients
Jasmine Rice (Yields 2-3 cups cooked)
- 1 cup uncooked long-grain rice (jasmine, white or brown (I don't recommend short grain or sticky rice for this recipe))
- 1-¼ cup water
Massaman Curry
- 1 lb protein (firm tofu, chicken, beef, or shrimp, cut into bite-size cubes (~1”))
- neutral-flavored oil (olive, vegetable, avocado)
- 1 medium onion (thinly sliced)
- 2 medium potatoes (yellow, red, russet, cut into bite-size cubes (~1”))
- 2 medium carrots (peeled and cut into 1/4-inch thick disks)
- 1 teaspoon massaman curry paste (gluten free)
- 1 tablespoon fish sauce (optional)
- 1 tablespoon GF soy sauce (sub GF tamari or coconut aminos)
- 1 tablespoons brown sugar (sub maple syrup or white sugar)
- 2 14 oz can coconut milk (full-fat)
- ¼ cup water (+ more as needed)
- 1-2 Tbsp lime juice (~ 1 lime)
Toppings:
- ½ cup chopped peanuts or cashews (omit for nut/legume allergy)
- lime wedges
- cilantro (optional)
Instructions
Cook the Rice
- In a bowl, add ½ cup jasmine rice and fill the bowl with water. Wash the rice by gently using your hand to “mix” the rice in the water. Drain the water out of the bowl. Repeat this process 2 – 3 more times until the water runs clear
- Add the rice and water to a medium saucepan with a lid. Place the pot over medium heat, cover the saucepan, and bring the water to a boil.
- Once the water is boiling, reduce the heat to the lowest setting and cook for 9-10 minutes until all the water has been absorbed.
- Turn off the heat and allow the rice to sit for another 10 minutes. Fluff the rice with a wooden or plastic spoon (avoid using metal as it can scratch the bottom of the pan!).
Cook the Protein
- In a large stock pot, add 2-3 tbsp neutral oil (just enough to cover the bottom of the pot) over medium high heat. When the oil begins to shimmer, add your protein of choice into the pot and brown the pieces on 2-3 sides.
- Remove the protein from the pot and set aside on a plate.
Prepare Curry
- Add 2 tbsp of oil to the pot and return to medium heat. When the oil begins to shimmer, add sliced onions and saute for 1-2 minutes. Reduce the heat if the onions are browning too quickly.
- Add the curry paste to the pot and stir to combine. Cook for an additional minute.
- Add the potatoes and carrots and stir to combine. Cook for an additional minute.
- Add the fish sauce, soy sauce, brown sugar, coconut milk, and water and stir to combine. Bring the mixture to a boil over medium-high heat. Occasionally stir the mixture to ensure that the bottom doesn't burn!
- Once the pot comes to a boil, reduce the heat to a simmer (a rapid boil will destroy those beautiful vegetables!). Add the protein back into the pot and cook uncovered for 5 minutes.
- Remove the pot from the heat once the vegetables are about 80% cooked. Add the lime juice and let the mixture stand for about 5 minutes to allow for the flavors to combine. Taste and adjust for flavor as necessary.*
- Serve over jasmine rice and top with chopped peanuts, cilantro, and lime wedges.
Note: Adjusting for flavor
- Too salty or sweet? → Add a squeeze of lime
- Too tart or vinegary? → Add a ½ tsp of sugar and a ½ tsp of salt
- Want more curry flavor / spice? → Add more massaman curry paste, sriracha, or sambal oelek