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Massaman Curry

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 731 kcal
Course: Main Course , Dinner
Cuisine: Thai

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Bring to simmer. Cook until potatoes and carrots are barely tender, stirring periodically, about 12 minutes.
  4. Stir in the chicken. Continue simmering, stirring periodically, until chicken is cooked through, about 10 to 12 minutes more.
  5. 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

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

% 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.