Chicken Massaman Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
10
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Calories
235 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Chicken Massaman Curry
Description
Chicken Massaman Curry features massaman curry paste cooked with coconut milk, ginger, and cilantro to create a flavorful base. Thinly sliced chicken and onion are simmered in this sauce until tender, followed by the addition of diced potatoes and carrots that cook until soft. Peanut butter and peanuts introduce an earthy, hearty component, while seasonings like brown sugar, fish sauce, lime juice, and Worcestershire sauce provide depth and balance. The cooking method involves simmering all ingredients together to meld the flavors and tenderize the meat and vegetables.
This curry is typically served hot over jasmine rice, making it a filling and satisfying dish. Garnishing with fresh cilantro or lime can brighten the flavors. Adjusting spice levels with sriracha or red pepper flakes allows customization of heat.
Boiling potatoes briefly before adding them can speed up the cooking process. For extra vegetables, pre-softening them enhances their integration into the dish. Shaking the coconut milk can well before use prevents clumps, and opening the can from the bottom also helps. Substituting soy sauce for salt can deepen flavor without excess saltiness. Adding fresh lime juice before serving is recommended to tie the flavors together.
Ingredients
- 4 ounces massaman curry paste (see notes above)
- 3 tablespoons vegetable oil
- 2 cans (14 oz each) coconut milk unsweetened, full fat
- 1/2 teaspoon ginger
- 2 tablespoons cilantro chopped
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon Worcestershire sauce
- 1 onion
- 1 pound chicken
- 4 potato medium
- 2 carrot
- 1 tablespoon peanut butter (creamy or crunchy)
- 1/2 cup peanuts
- Sriracha sauce to taste
- red pepper flakes to taste
- jasmine rice (cooked)
Instructions
- Heat vegetable oil in an extra large skillet or Dutch oven over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes. This is strong, make sure your windows are open and a fan is blowing.
- Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.
- Thinly slice the onion and chicken, then add them to the sauce. Reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.
- Peel and dice potatoes. Peel and slice carrots. Add the potatoes, carrots, and remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes or until potatoes are no longer crunchy in the middle. Serve hot over Jasmine rice and garnish with extra cilantro and/or limes if desired.
Notes
- Boil potatoes for 3-4 minutes before adding to shorten cooking time.
- Pre-soften any extra vegetables by stir-frying or simmering before adding for better flavor integration.
- Shake coconut milk cans well before opening to prevent clumping; opening from the bottom can also help.
- Customize spice by adding sriracha during cooking or serving it on the side.
- Use soy sauce instead of salt to add salty flavor and depth.
- Squeeze fresh lime just before serving to brighten and unify the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 16mg | 5% |
| Sodium | 399mg | 17% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3860IU | 77% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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