Easy Massaman Chicken Curry (With Sweet Potato And Peanuts)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
497 kcal
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Course
Main Course
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Cuisine
Thai
Easy Massaman Chicken Curry (With Sweet Potato And Peanuts)
Description
This curry begins by sautéing chopped onions in vegetable oil before adding chicken and garlic to start browning and developing flavor. Cubed sweet potatoes and potatoes join, providing a hearty base. Coconut milk and Massaman curry paste create the sauce, enriched further by chicken stock and fish sauce for savory depth. Bell peppers and baby corn are added, and the dish is covered and brought to a boil before simmering for about 30 minutes until vegetables soften and chicken is cooked through.
A cornstarch slurry helps thicken the sauce during the final cooking stage when the lid is removed. Seasonings of salt and black pepper are adjusted to taste. The curry offers tender chicken and vegetables within a thick, mildly spiced sauce characteristic of Massaman curry. It is commonly garnished with fresh coriander and roasted peanuts, providing fresh herbaceous notes and crunch.
Typically served with rice or flatbreads to soak up the sauce, the dish is flexible, allowing substitutions of vegetables like carrots, squash, or frozen peas if desired. Cooling before freezing is recommended if making in advance, with reheating advised at lower microwave power to maintain chicken tenderness.
Ingredients
- 1 onion chopped, large
- 1 pound chicken thigh chopped, skinless, boneless
- 2 garlic crushed, large cloves
- 7 ounces sweet potato I used 1 smallish, peeled and cubed (about 1cm)
- 9 ounces potato I used 2 smallish, peeled and cubed (about 1cm)
- 14 ounces coconut milk 1 can, mixed; 3 tablespoons curry paste
- 14 ounces massaman curry paste 1 can, mixed; 3 tablespoons curry paste
- 1 cup chicken stock
- 2 tablespoons fish sauce Thai
- 2 pepper Australia - capsicum) I used one green one red
- 3.5 ounces baby corn
- 1 tablespoon corn starch mixed with a little water.
- salt to taste
- black pepper to taste
To Serve
- peanut one handful per person
- Coriander fresh, handful
- lime wedges
- rice we used flatbreads instead which are cheaper, or you can even make your own!, and / or
- naan bread we used flatbreads instead which are cheaper, or you can even make your own!, and / or
Instructions
- Pan fry the onion for a few minutes in a little vegetable oil in a heavy-bottomed pan with a lid.
- Add the chicken and stir until starting to cook. Add the garlic and stir for a minute, then add the sweet potato and potato cubes.
- Add the coconut milk and curry paste, stock and fish sauce.
- Stir in the bell peppers and baby corn and push everything down so that it’s covered by the liquid.
- Bring to the boil with the lid on, then reduce to a medium heat and simmer for about 30 minutes. Add the corn starch mixture and cook for 5 to 10 minutes longer with the lid off until the curry sauce has thickened a little and the vegetables are cooked through.
- Grind in salt and pepper to taste, then serve garnished with coriander and peanuts over rice (and with naan or flatbread if you like).
Notes
- Cooking time is approximate; check for soft sweet potatoes as done indicator.
- Vegetables can be substituted; carrots, squash, and peas work well.
- Leftover curry freezes well for up to 3 months in glass containers.
- Reheat in saucepan or microwave at reduced power to avoid drying the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 109mg | 36% |
| Sodium | 944mg | 39% |
| Potassium | 1235mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 8995IU | 180% |
| Vitamin C | 89.3mg | 99% |
| Calcium | 79mg | 8% |
| Iron | 7.2mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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