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 balances sweet, savory, and tangy flavors with tender pork and a hint of exotic spice.

Recipe Details

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

Ingredients

• 2 lbs boneless 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 chunks
• 1/2 cup roasted peanuts
• 3 whole star anise
• 2 cinnamon sticks
• 4 cardamom pods
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 2 tbsp tamarind paste
• 1 cup chicken 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.

2. Add the pork cubes and brown on all sides, about 5-7 minutes. Remove and set aside.

3. In the same pot, add the onions and cook until softened, about 3-4 minutes.

4. Add the massaman curry paste and stir for 1-2 minutes until fragrant.

5. Pour in one can of coconut milk and stir to combine with the curry paste.

6. Add the browned pork back to the pot along with the star anise, cinnamon sticks, cardamom pods, and bay leaves.

7. Pour in the chicken broth and bring to a simmer. Cover and cook on low heat for 1 hour.

8. Add the potatoes, peanuts, fish sauce, palm sugar, and tamarind paste. Stir to combine.

9. Pour in the second can of coconut milk and simmer uncovered for another 30-40 minutes, or until the pork is tender and the potatoes are cooked through.

10. Taste and adjust seasoning with salt if needed.

11. Remove the star anise, cinnamon sticks, cardamom pods, and bay leaves before serving.

12. Garnish with fresh cilantro and serve hot with steamed jasmine rice.

Chef's Notes

• For a richer flavor, toast the whole spices (star anise, cinnamon, cardamom) in a dry pan before adding them to the curry.
• If you can't find massaman curry paste, you can use red curry paste as a substitute, though the flavor profile will be slightly different.
• This curry tastes even better the next day, so consider making it in advance and reheating before serving.
• For a thicker sauce, you can mash some of the potatoes against the side of the pot towards the end of cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutritional Info

Per serving (approximate):

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

Serving Suggestions

• Serve over steamed jasmine rice or with roti bread for dipping.
• Pair with a crisp Asian slaw or a cucumber salad to balance the rich flavors.
• Garnish with extra roasted peanuts and a sprinkle of fresh Thai basil for added texture and aroma.
• For a complete Thai-inspired meal, start with Tom Yum soup and finish with mango sticky rice for dessert.
• A cold Thai beer or a slightly sweet Riesling complements this curry beautifully.