January 26, 2015
(updated April 21, 2021)
Massaman curry is one of my favorite thai dishes ever. Nay, one of my favorite dishes ever. Living in NYC and in Queens especially, I am lucky enough to be surrounded by international food options… and thai is one of the best. This dish is so comforting and flavorful, I really can’t get enough. This is often served with a choice of protein, I normally get crispy tofu but I wanted to try it with roasted butternut squash for the same type of crisp exterior and it worked out pretty nicely. The coconut milk combined with the curry tones down the slight spiciness and creates this creaminess that is JUST… so freakin’ good. I told you it was my favorite, did I not? And best of all is it’s homemade. If you can’t find the curry paste at a store near you, grab it on Amazon here.
I am serving this over brown rice for the ultimate combo, feel free to throw some peanuts on top (I had every intention of doing that, but got distracted with housing the whole plate by the time I realized). Perfect for dinner, I had leftovers for lunch so this was pretty much the gift that kept on giving.
Hope you enjoy!
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I don’t know if it’s just my computer, but it doesn’t actually say how many minutes to approximately cook the potatoes etc for…
Sorry about that! For 15 minutes 🙂
And I’m pinning this 🙂 Looks perfect for a snowy day when you need something warm and hearty!
It’s perfect for that!!