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
• Total Time: 2 hours 20 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
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 2 tbsp tamarind paste
• 2 bay leaves
• 1 cup beef broth
• 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 the pork and set aside.

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

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

5. 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.

6. Pour in the beef broth and the remaining can of coconut milk. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.

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

8. Stir in the fish sauce, palm sugar, and tamarind paste. Simmer for an additional 10 minutes to allow flavors to meld.

9. Taste and adjust seasoning with salt if needed.

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

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

Chef's Notes

• For best results, make this curry a day ahead and reheat before serving. The flavors will deepen overnight.
• If you can't find massaman curry paste, you can use red curry paste and add additional ground coriander, cumin, and cinnamon.
• For a milder version, reduce the amount of curry paste or add more coconut milk.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Info

Per serving (excluding rice): Approximately 650 calories, 45g fat (30g saturated), 35g protein, 30g carbohydrates, 5g fiber. This dish is rich in healthy fats from coconut milk and provides a good source of protein. It also contains vitamins and minerals from the vegetables and spices, including potassium, vitamin C, and iron.

Serving Suggestions

Serve this Thai Pork Massaman Curry over steamed jasmine rice to soak up the delicious sauce. For a complete meal, pair with a side of stir-fried green vegetables like bok choy or Chinese broccoli. A cold Thai beer or a glass of off-dry Riesling complements the rich flavors beautifully. Garnish with extra crushed peanuts and a sprinkle of fresh Thai basil for added texture and aroma.