Massaman Curry
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
731 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Massaman Curry
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Massaman curry is mild, sweet, and tangy! An easy Thai curry that isn't too spicy, made with chicken, vegetables, and spiced coconut milk broth.
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Ingredients
- 1 tablespoon canola oil grapeseed oil, or similar neutral cooking oil
- 1 (4-ounce) jar Thai red curry paste
- 1 small onion chopped
- 3 cloves garlic minced (about 1 tablespoon)
- 2 tablespoons minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 (13.5-ounce) can full-fat coconut milk do not use light or your broth will be too thin
- 1 (13.5-ounce) can light coconut milk or full-fat for a richer curry
- 1 pound Yukon Gold or baby yellow potatoes scrubbed and cut into ¾-inch chunks
- 3 medium carrots scrubbed and cut into ¼-inch coins
- 1 tablespoon fish sauce
- 1 tablespoon peanut butter creamy or crunchy
- ½ teaspoon kosher salt
- 1 ¼ pound boneless, skinless chicken thighs or breasts trimmed and cut into 1-inch pieces
- 1 small lime zest and juice (about 1 ½ tablespoons juice)
- ⅓ cup dry roasted peanuts roughly chopped
- ¼ cup chopped fresh cilantro
- Prepared brown rice for serving (see Instant Pot Brown Rice for an easy method)
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Instructions
- Measure and prep all of your ingredients and keep them near the stove (measure the spices into a bowl, open the coconut milk, chop the veggies, etc). In a Dutch oven or similar large, deep skillet, heat the oil over medium heat. Once it is hot and shimmering, add curry paste, onion, garlic, ginger, cumin, coriander, and cinnamon. Cook, stirring constantly, until the paste darkens and the spices smell ultra fragrant, 2 to 3 minutes.
- Stir in the full-fat and light coconut milk, potatoes, carrots, fish sauce, peanut butter, and salt. If needed, use a whisk to blend everything together until smooth.
- Bring to simmer. Cook until potatoes and carrots are barely tender, stirring periodically, about 12 minutes.
- Stir in the chicken. Continue simmering, stirring periodically, until chicken is cooked through, about 10 to 12 minutes more.
- Remove from the heat. Zest the lime directly into the pot, then squeeze in the juice. Serve over cooked rice with a generous sprinkle of chopped peanuts and cilantro.
Notes
- TO STORE: Refrigerate curry in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze curry in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4), without rice
Calories
731kcal
(37%)
Carbohydrates
43g
(14%)
Protein
37g
(74%)
Fat
47g
(72%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.04g
Cholesterol
135mg
(45%)
Potassium
1398mg
(40%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
12228IU
(245%)
Vitamin C
37mg
(41%)
Calcium
136mg
(14%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 731 kcal
% Daily Value*
| Serving | 1(of 4), without rice | |
| Calories | 731kcal | 37% |
| Carbohydrates | 43g | 14% |
| Protein | 37g | 74% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 135mg | 45% |
| Potassium | 1398mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 12228IU | 245% |
| Vitamin C | 37mg | 41% |
| Calcium | 136mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
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