0 from 576 votes
Massaman curry
This Thai inspired Massaman Curry recipe includes onions, carrots, potatoes, and chicken simmered in massaman curry sauce and served over steamed rice.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 5
Calories: 402 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 2 Tbsp. olive oil , coconut oil or vegetable oil
- ½ onion , chopped
- 1 lb. chicken breasts , chopped, or substitute shrimp or tofu
- 2 medium medium gold potatoes (or russet potatoes), peeled and chopped into small pieces
- 2 carrots , peeled and sliced into 1/8-inch thick slices
- 2 teaspoons freshly grated ginger
- 2 cloves garlic
- 1 4 oz can massaman curry paste or homemade
- 2 cans (13.5 oz) coconut milk
- 1 Tbsp. peanut butter , smooth or crunchy
- 2 Tbsp. brown sugar
- juice from 1 lime
- 2 teaspoons fish sauce (optional)
- 1/2 c. chopped roasted peanuts , for garnish
- cilantro , garnish
Instructions
- Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened. Add the carrots and potatoes and cook for a minute or two. Add chicken, ginger, garlic and curry paste and sauté for 3 minutes.
- Add coconut milk. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar, peanut butter and lime juice. Simmer 5 more minutes.
- Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.
Cup of Yum
Notes
- Add veggies: mini corn, broccoli, green beans, red bell peppers, zucchini, bamboo shoots, baby corn, cauliflower.
- Choose your favorite meat: shrimp, tofu, beef, lamb
- Vegetarian Massaman Curry: Omit the chicken then either add extra vegetables, or substitute pan fried tofu or paneer (Indian cottage cheese).
- Vegan Massaman Curry: Omit the fish sauce and chicken and add extra vegetables, tofu or paneer.
- Storing Instructions: For best results, store yellow curry separately from the rice, in air-tight containers in the refrigerator for 3-4 days.
- Freezing Instructions: Massaman curry can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Serve with fresh cooked rice.
Nutrition Information
Calories
402kcal
(20%)
Carbohydrates
27g
(9%)
Protein
29g
(58%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Cholesterol
58mg
(19%)
Sodium
436mg
(18%)
Potassium
927mg
(26%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
4135IU
(83%)
Vitamin C
17mg
(19%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 402
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 436mg | 18% |
| Potassium | 927mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 4135IU | 83% |
| Vitamin C | 17mg | 19% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.