5.0 from 18 votes
Massaman Chicken Curry Recipe
Skip the takeout and make the best Massaman Curry at home that's also easy and healthy. A red curry paste is used to make the base of the coconut milk sauce, then chicken and veggies round it out.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 682 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 2 Tbsp. oil olive or avocado
- 1 small sweet onion finely diced
- 4 cloves garlic finely minced
- 2 tsp. ginger paste
- 1 tsp. cumin
- 1 tsp. Coriander
- ½ tsp. cinnamon or nutmeg
- 2 cups Yukon gold potatoes cut into ½-inch pieces
- 1 cup carrots peeled and cut into ¼-½-inch slices
- 1 ¼ -1 ½ lbs. chicken thighs or breasts, cut into bite-sized pieces
- 2 cans coconut milk full-fat
- 4 oz. jar red curry paste mild or medium
- 1 tsp. salt to taste
- ¼ tsp. black pepper
- 2 Tbsp. peanut butter creamy
- 2 Tbsp. soy sauce or Tamari
- 1 Tbsp. lime juice freshly squeezed
- 1 Tbsp. sugar or brown sugar
- ½ cup peanuts roasted, salted, coarsely chopped
- cilantro finely chopped, for serving
- basmati rice for serving
Instructions
- Add the oil to a large skillet or Dutch oven over medium heat. Saute the onion for 2-3 minutes. Mix in the garlic, ginger, cumin, coriander, and cinnamon. Cook for another 1-2 minutes or until fragrant.
- Add the carrots, potatoes, chicken thighs and saute another 3 minutes. Pour in the coconut milk, and add the curry paste, salt, and black pepper. Bring everything to a boil and then reduce the heat to medium-low. Simmer, uncovered, for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Stir in the peanut butter, soy sauce, lime juice, sugar and peanuts. Serve over basmati rice with a sprinkle of finely chopped cilantro.
Cup of Yum
Notes
- How to prep ahead: You can chop the veggies and leave in the fridge for up to 2 days.
- How to store: After the curry is at room temperature, store it in an airtight container in the refrigerator for up to 3-4 days.
- How to freeze: You can freeze your leftover curry for up to 3-4 months. Let it come to room temperature, and then place it in an airtight container in the refrigerator for at least 4 hours before transferring to the freezer.
- How to reheat: If refrigerated, you can reheat the curry on the stovetop (this is the recommended method) or quickly reheat it in the microwave. If stored in the freezer, let it thaw in the refrigerator and then reheat on the stove or in the microwave.
Nutrition Information
Calories
682kcal
(34%)
Carbohydrates
33g
(11%)
Protein
29g
(58%)
Fat
52g
(80%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.04g
Cholesterol
90mg
(30%)
Sodium
747mg
(31%)
Potassium
1227mg
(35%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
3651IU
(73%)
Vitamin C
28mg
(31%)
Calcium
95mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 682
% Daily Value*
| Calories | 682kcal | 34% |
| Carbohydrates | 33g | 11% |
| Protein | 29g | 58% |
| Fat | 52g | 80% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 90mg | 30% |
| Sodium | 747mg | 31% |
| Potassium | 1227mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 3651IU | 73% |
| Vitamin C | 28mg | 31% |
| Calcium | 95mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.