Massaman curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
5
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Calories
402 kcal
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Course
Main Course
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Cuisine
Thai
Massaman curry
Description
This Massaman curry begins by sautéing onions, carrots, and peeled diced potatoes in oil to develop a softened base. Chicken pieces are added along with freshly grated ginger, garlic cloves, and Massaman curry paste to build a depth of flavor. Coconut milk is then poured in, and the mixture is brought to a boil before simmering to tenderize the chicken and vegetables.
The curry is enriched with a tablespoon of peanut butter, which adds creaminess and a subtle nutty taste, balanced by brown sugar’s sweetness and lime juice’s acidity. Optional fish sauce enhances umami and seasoning. The result is a smooth, fragrant curry with tender meat and vegetables, characteristic of Massaman’s blend of sweet, sour, and savory notes.
This curry is ideal served over rice or low-carb alternatives like zoodles or quinoa, providing a complete meal. Garnishes like chopped roasted peanuts and fresh cilantro add texture contrast and fresh flavor at serving.
The recipe encourages adding other vegetables such as broccoli or bell peppers and substituting protein choices like shrimp, tofu, or beef. Vegetarian and vegan versions omit chicken and fish sauce, replacing them with tofu or paneer and extra vegetables. The curry keeps well refrigerated for several days and freezes for up to three months. It’s best reheated gently to preserve texture and flavor.
Ingredients
- 2 Tbsp. olive oil , coconut oil or vegetable oil
- ½ onion , chopped
- 1 lb. chicken breast chopped, or substitute shrimp or tofu
- 2 medium potato or russet potatoes), peeled and chopped into small pieces, medium gold variety
- 2 carrot peeled and sliced into 1/8-inch thick slices
- 2 teaspoons ginger freshly grated
- 2 cloves garlic
- 1 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
- lime juice from 1
- 2 teaspoons fish sauce optional
- 1/2 c. peanuts for garnish, chopped; roasted
- 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.
Notes
- Additional vegetables such as broccoli, bell peppers, and green beans can be added for variety.
- To make vegetarian or vegan, omit chicken and fish sauce and use tofu or paneer instead.
- Massaman curry stores well refrigerated for up to 3-4 days; freeze for up to 3 months.
- Reheat gently on stove or microwave to preserve texture and flavor.
- Serve with rice or low-carb alternatives like zoodles or quinoa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 402 kcal
% 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.
User Reviews
Overall Rating
5
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