How to Make Authentic Thai Pork Massaman Curry with Star Anise

Simple Summary

This aromatic Thai Pork Massaman with Star Anise is a rich, comforting curry that combines tender pork with a complex blend of spices, coconut milk, and potatoes for a truly satisfying meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs pork shoulder, cut into 1.5-inch cubes
• 2 cans (14 oz each) coconut milk
• 3 tbsp massaman curry paste
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 3 medium potatoes, peeled and cut into large chunks
• 1/2 cup roasted peanuts
• 3 whole star anise
• 2 cinnamon sticks
• 4 cardamom pods, lightly crushed
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 2 tbsp tamarind paste
• 2 cups beef broth
• 2 bay leaves
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and brown on all sides, about 5-7 minutes. Remove pork and set aside.

2. In the same pot, reduce heat to medium and add the massaman curry paste. Fry for 1-2 minutes until fragrant.

3. Pour in 1 can of coconut milk and stir to combine with the curry paste. Simmer for 5 minutes, stirring occasionally.

4. Return the pork to the pot. Add star anise, cinnamon sticks, cardamom pods, and bay leaves. Stir to coat the pork with the curry mixture.

5. Add the beef broth, remaining can of coconut milk, fish sauce, palm sugar, and tamarind paste. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, stirring occasionally.

6. Add the potatoes and onions to the pot. Continue cooking for another 30-40 minutes, or until the pork is tender and the potatoes are cooked through.

7. Stir in the roasted peanuts and cook for an additional 5 minutes.

8. Taste and adjust seasoning with salt if needed.

9. Remove the star anise, cinnamon sticks, and bay leaves before serving.

10. Serve hot, garnished with fresh cilantro, over steamed jasmine rice.

Chef's Notes

• For a spicier curry, add 1-2 Thai chili peppers or increase the amount of curry paste.
• You can substitute pork with beef chuck or chicken thighs, adjusting cooking times accordingly.
• To make ahead, prepare the curry up to step 6 and refrigerate. Reheat gently and add peanuts before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
• For a vegetarian version, use firm tofu or mixed vegetables instead of pork and vegetable broth instead of beef broth.

Nutritional Info

Per serving (approximate):

• Calories: 650
• Protein: 35g
• Fat: 45g (mostly from healthy coconut milk)
• Carbohydrates: 30g
• Fiber: 5g
• Rich in vitamins A and C from the vegetables
• Good source of iron and potassium

Serving Suggestions

• Serve over steamed jasmine rice or with roti bread for dipping.
• Pair with a crisp Asian slaw or a simple cucumber salad for contrast.
• Garnish with additional crushed peanuts and a lime wedge for extra flavor.
• For a complete Thai meal, serve alongside tom yum soup as a starter and mango sticky rice for dessert.
• A cold Thai iced tea or a light lager beer complements the rich flavors of the curry perfectly.