Reviewed: May 12, 2012

I'm not totally disapointed but if I make it again, I won't do the peanut butter. I felt like the taste of the peanut butter was too much and it also made the curry too thick for me. Overall it was so, so. The only change I made was using Tofu instead of chicken

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Reviewer:

Shari

Cooking Level: Beginning

Living In: Buffalo, New York, USA

Reviewed: Mar. 1, 2012

My husband LOVES Thai and Indian food and almost always orders Chicken Massaman Curry. We live in a small community with limited ethnic food options so I have been trying to recreate our favorites at home. I followed the recipe and just made minor adjustments as noted by others (less peanut butter, tamarind paste substitution, red pepper flakes, chopped onions and carrots, 1/2 can water and a handful of peanuts). It was AWESOME. My whole family loved it, especially my husband who ate the leftovers for lunch TWICE!! This is a huge compliment as I can rarely entice him to leftovers for lunch. Thank you, thank you, thank you!!!

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Reviewer:

JGrant

Reviewed: Jan. 15, 2012

DELISH! Sweet potatoes make all the difference!

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Reviewer:

MUIRZ1

Cooking Level: Intermediate

Home Town: Saint John, New Brunswick, Canada

Living In: Riverview, New Brunswick, Canada

Reviewed: Jan. 9, 2012

My husband and I just loved the combination of sweet, sour, salty, spicy. Amazing depth of flavor in under an hour!

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Reviewer:

Renee

Reviewed: Nov. 27, 2011

FANTASTIC! I created an account just to praise this recipe!! I made it exactly as indicated, and it tasted exactly the same (and had the same consistency) as our favorite Thai place. It is well worth your while to hunt down the correct ingredients. Use MASSAMAN curry paste - it's out there!

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Reviewer:

ppithecus

Reviewed: Nov. 20, 2011

Tasted like melted peanut butter with some potatoes thrown in.

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Reviewer:

Jill Pickle

Cooking Level: Intermediate

Home Town: Laguna Niguel, California, USA

Reviewed: Nov. 19, 2011

Unlike most of the previous reviews, I was terribly disappointed by this recipe. I followed the directions but omitted the fish sauce and I thought it was terrible. My husband commented that it was, "too sweet." My curry looked much darker than the file photo. :(

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Reviewer:

bienmange

Reviewed: Sep. 18, 2011

Excellent recipe: here are some changes I made due to lack of ingredients & what I read in reviews. Used Mae Ploy Panang curry mix b/c could not find Mae Ploy Massaman curry mix. Substituted 3 tbsp of minced prunes + lime juice for tamarind paste. Used 3 tbsp of peanut butter. Added 1/2 c. water to thin out sauce at start of step 2 before adding 1.5 c. cubed potatoes, 1 sliced green pepper, 1 sliced med onion & 3/4 c. frozen green peas. Tasty!!

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Reviewer:

gvwu

Reviewed: Sep. 2, 2011

I made this and subbed tofu for chicken, and skipped the fish sauce (I'm a vegetarian). I also felt that tamarind paste sounded like it would be too much so I reduced it to 1 TBSP. The recipe was sooooo sour! Extremely sour, and left a sour after-taste in my mouth. I attempted to salvage it with extra brown sugar and additional salt. It helped, and the curry is edible, but not that great. Definitely not a traditional Massaman Curry :(

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Reviewer:

Master of Her Romaine

Reviewed: Aug. 29, 2011

This recipe was awesome! Massaman curry is my husband's favorite meal, and I decided to try to make it at home. I also used Worcestershire instead of tamarind paste, as the other reviews said. I would recommend less peanut butter though. Next time, I will probably only use 1/4 cup. Still great recipe though!

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