Reviewed: Nov. 2, 2009

Very flavorfull. A great dish! I went heavy on the spice and loved it

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Reviewed: Oct. 8, 2009

Good basic recipe, although you really want to start off frying the paste first with the oil for a couple minutes and then add the creamy part of the coconut milk. Let the two mix better. I also didn't add peanut butter, because I think that's cheating kind of and another user complained about the thickness of the curry (I like mine soupy, too). I would just use peanuts, throwing them in with the potatoes or at the end, and maybe peanut oil to fry it all up with.

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allmonde

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Reviewed: Oct. 3, 2009

I couldn't find massaman curry paste anywhere, so I had to use red curry paste. I also used sweet potato instead of white and added onions and carrots as per another reviewer's suggestion. The texture of the sauce was perfect, but I found it almost needed to be a little sweeter. I might add a little more brown sugar next time. Overall, we liked it quite a bit and plan to make it again.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

My husband and I eat Thai food on a regular basis--from restaurants as well as from our own kitchen. Massaman curry is one of our absolute favorite dishes, but this recipe failed to live up to our expectations. Three Tbs of lime is definitely way too much, but the biggest problem is with the consistency of the sauce. The Massaman we're used to has more of a soup-like consistency, whereas this recipe caused it to be much, much thicker. It was almost the consistency of something like ketchup! Overall, I was pretty disappointed.

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cindy & sam

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Reviewed: Jul. 22, 2009

Outstanding! Just as good as what you'd find in a restaurant. I used sweet potatoes instead of white ones and added chunks of bell pepper to add some color. Also, swapped Worcestershire sauce for the tamarind paste as my grocery store didn't carry it. One of my new favorite recipes!

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LOLA7272

Cooking Level: Intermediate

Living In: Longmont, Colorado, USA

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Reviewed: Jul. 12, 2009

This has an excellent flavor and is just like our favorite Thai restaurant. I didn't have fresh ginger and used powdered. I'm sure fresh would have been better. I used Mae Ploy brand massaman curry paste, which was great. I also didn't have any tamarind paste, so I just left it out and I forgot to add the lime juice, even though I had the limes. I served it over brown rice because I like the texture better. Even with these changes, I loved this dish and will make it again without hesitation. I'll make it by the book next time.

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CParry

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Reviewed: Jun. 22, 2009

This was a delicious recipe! It was a little bit too limey for my taste when we first ate it, but when we heated up the leftovers the lime flavor cooked out. Perhaps I just didn't cook it long enough in the first place. I added carrots and onions to the recipe and will add even more of those next time, as well as peanuts!

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Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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Reviewed: May 18, 2009

We recently moved from NYC to NC and I was really missing this great Thai dish. I made this recipe for my husband last week and it was awesome!! The only thing I substituted was equal parts Worcestershire sauce for the Tamarind paste. I also added onions, sw potatoes and a few strips of bell pepper. It was fantastic, can't wait to make it again!

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Katie

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Reviewed: Apr. 19, 2009

Really really good, didn't seem to take that long to make either.

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donnaread

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Reviewed: Mar. 22, 2009

We loved this recipe!! It was delicious!!

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sgibbs

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Reviewed: Jan. 27, 2009

Fabulous! I didn't have the tamarind, and I had to use lemon juice instead of limes, but it still turned out great. I added peas and used red curry paste for color, though 2 tablespoon of the red curry paste made it way too spicy for my family. Also, I cooked it almost an hour longer than the recipe stated and the potatoes were still crunchy.

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Matthew Perrett

Cooking Level: Intermediate

Living In: Pacifica, California, USA

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Reviewed: Aug. 26, 2008

We love this dish... We have it sometimes with sweet potatoes

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Blossombug

Home Town: Federal Way, Washington, USA

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Reviewed: Jul. 8, 2008

This was fabulous! I didn't have the fish sauce or tamarind paste, but it still turned out great! I added a bit of chopped onion which was nice. My husband is a very picky eater and rarely tries new things, and even he enjoyed it! Thanks! Will definately make it again!

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Serena-Marie

Cooking Level: Intermediate

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Reviewed: May 19, 2008

This was FABULOUS!! I always order this dish at my favorite Thai restaurant -- I made this for dinner tonight and it was just as good, if not better! I used lite coconut milk and I added some carrots, basil and unsalted cashews. I didn't have tamarind paste, but here's a good substitute: I processed equal parts dried apricots, prunes, raisins and lemon juice. IT WAS TO DIE FOR!!! I served it over brown rice and both my husband and I loved it. THANKS!!!

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rollergirrrl

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Reviewed: Mar. 25, 2008

Absolutely DELICIOUS! I made it for dinner with friends and they all just LOVED it! I would definately make this one again. The only thing I added was whole Basel leaves on top, but next time I'll chop them in advance. Thanks for this wonderful dish.

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naama

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Reviewed: Dec. 15, 2007

White chicken, white potatoes, white coconut milk, white rice... too many white foods. Flavor was good, but the dish was bland in color and texture. I'll make this recipe again, but next time, I'll include colorful veggies and crunchy textures.

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takeoutgirl

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Reviewed: Nov. 14, 2007

this was absolutely amazing! i cut the fish sauce and the lime in half, but that is just personal preference. i also added a sliced up onion (big slices) on step two which adds a little something and whole salted peanuts on top as a garnish. all in all an incredible recipe. delicious!

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