Massaman Chicken Curry Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Calories
682 kcal
-
Course
Main Course
-
Cuisine
Thai
Massaman Chicken Curry Recipe
Description
This recipe begins by sautéing onion, garlic, and ginger with ground spices to build a fragrant base. Chicken pieces, potatoes, and carrots join the pot to cook briefly before adding coconut milk and red curry paste. The curry simmers uncovered, allowing flavors to meld while tenderizing the chicken and vegetables.
Finishing touches include peanut butter, soy sauce, lime juice, sugar, and chopped roasted peanuts, adding creaminess, umami, acidity, and crunch. The dish balances heat and aroma from the curry paste with sweetness and earthiness from the spices, offering a satisfying and comforting texture.
Serve the Massaman curry hot over basmati rice, sprinkled with fresh cilantro. The robust sauce complements the neutral rice, making the dish suitable for lunch or dinner. The curry can be prepared ahead for convenience.
Chopping vegetables up to two days in advance saves prep time. The curry stores well refrigerated for 3-4 days or can be frozen for several months. Reheating gently on the stove preserves texture and flavor. Allow frozen curry to thaw in the refrigerator before reheating.
Ingredients
- 2 Tbsp. neutral cooking oil olive or avocado, generic cooking oil
- 1 sweet onion finely diced, small
- 4 cloves garlic finely minced
- 2 tsp. ginger paste
- 1 tsp. cumin
- 1 tsp. Coriander
- ½ tsp. cinnamon or nutmeg
- 2 cups potato cut into ½-inch pieces, Yukon gold variety
- 1 cup carrot peeled and cut into ¼-½-inch slices
- 1 ¼ -1 ½ lbs. chicken thighs or breasts, cut into bite-sized pieces
- 2 coconut milk full-fat, from cans
- 4 oz. red curry paste mild or medium, jar
- 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.
Notes
- For convenience, chop vegetables up to two days ahead and refrigerate.
- Store leftover curry in an airtight container in the fridge for up to 3-4 days.
- Freeze curry for up to 3-4 months; thaw in the refrigerator before reheating.
- Reheat on the stovetop for best results, or use the microwave for quicker warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 682 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
