Easy Massaman Curry

Easy Massaman Curry from Bear & Bug EatsI remember being so surprised when I learned that curry is the national food, more or less, of England. I read a newspaper article from a few months ago that was about political parties, but mentioned in passing the party’s upcoming pre-Christmas Curry Night, like that’s a thing that happens all the time. I guess that’s what happens with a country’s original cuisine is things like blood sausage.

Easy Massaman Curry Notes

Wikipedia says that “curry” is any number of a mix of spices and/or herbs, originating in India and the surrounding areas. The British brought it back after they, um, colonized India (great times in history…). There are zillions of types of curry, from regional preferences to family recipes. I have a jar of McCormick’s generic yellow curry powder that’s good on chicken; there are also recipes to make your own more authentic stuff, like this awesome Thai curry. My favorite right now is Massaman curry, and it’s easy to find in a paste. (I discovered in doing research for this post that it probably originated in Islamic culture, and thus is not usually made with pork…which is what I’ve done here. Whoops.)

Easy Massaman Curry from Bear & Bug EatsBut! You can make this with any sort of protein; I’ve used chicken, beef, and pork with great results. It’s super easy with quick prep and a hands-off cook time. I’m also reasonably sure that this cooking technique would work with any curry paste that you purchase or make! I recommend serving with coconut rice (1 cup rice + 1 can coconut milk + 15 minutes). Regular rice is good; coconut rice makes this date-night worthy.

I like to double this recipe and have leftovers for days! Recipe adapted from The Cooking Jar.


Easy Massaman Curry

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 1 can (4 oz.) Massaman curry paste
  • 1/2 pound pork, sliced into thin strips
  • 1 small/medium onion, sliced
  • 2 medium potatoes, diced
  • 2 cans coconut milk
  • Optional: 1 tablespoon brown sugar
  • Optional: 1/4 roasted peanuts, chopped
  • Vegetable oil for cooking


  1. Heat a couple of tablespoons of oil over medium-high heat. Add curry paste, smushing a bit to break up. Add pork and onions. Cook for a couple of minutes, stirring periodically. You’re not trying to thoroughly cook them, just get them started.
  2. Add coconut milk, potatoes, brown sugar, and peanuts (if using). Bring to a boil, then reduce heat. Simmer for about 20 minutes, or until potatoes are tender.
  3. Serve over coconut rice!


The Burroughs

Katie and Robby Burroughs, writers, photographers, and curators of Bear and Bug Eats.

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