Description
Fragrant Massaman curry whisks diners straight to Thailand’s culinary landscapes, blending tender meat, creamy coconut, and warm spices in a soul-satisfying dish. Bold flavors and rich textures invite you to savor an authentic journey through southern Thai cuisine.
Ingredients
Scale
Proteins:
- 1 pound chicken breasts, chopped
- 2 cloves garlic
- 2 teaspoons freshly grated ginger
Vegetables and Starches:
- 1/2 onion, chopped
- 2 medium gold potatoes, peeled and chopped
- 2 carrots, peeled and sliced
- 1 4-ounce can massaman curry paste
Liquids and Seasonings:
- 2 tablespoons olive oil, coconut oil, or vegetable oil
- 2 cans (13.5 ounces) coconut milk
- 1 tablespoon peanut butter, smooth or crunchy
- 2 tablespoons brown sugar
- Juice from 1 lime
- 2 teaspoons fish sauce
- 1/2 cup chopped roasted peanuts
- Cilantro, for garnish
Instructions
- Warm oil in a large saucepan over gentle heat, gently sweating onions until translucent and fragrant, approximately 1-2 minutes.
- Add diced potatoes and carrots to the pan, allowing them to slightly soften for 2-3 minutes.
- Introduce chicken pieces and aromatics including ginger, garlic, and curry paste, stirring continuously to ensure even coating and cooking for about 3-4 minutes.
- Pour coconut milk into the pan, bringing the mixture to a gentle boil, then reduce heat and simmer for 12-15 minutes until chicken is thoroughly cooked and vegetables are tender.
- Incorporate peanut butter, fresh lime juice, brown sugar, and fish sauce, stirring to create a harmonious, rich sauce.
- Continue simmering for an additional 4-5 minutes to meld flavors and slightly thicken the curry.
- Remove from heat and let rest for 2-3 minutes to allow flavors to settle.
- Serve piping hot over steamed white or brown rice, garnishing with optional fresh herbs or chopped peanuts if desired.
Notes
- Choose bone-in chicken thighs for extra flavor and juiciness, as they resist overcooking better than chicken breasts.
- Toast the curry paste in oil before adding other ingredients to enhance its aromatic spices and develop deeper, richer flavor profiles.
- If you’re avoiding dairy or want a lighter version, substitute coconut milk with low-sodium chicken broth and a splash of almond milk for creaminess.
- Prepare vegetables in uniform sizes to ensure even cooking, preventing some pieces from becoming mushy while others remain undercooked.
- Prep Time: 6 minutes
- Cook Time: 23 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 12 g
- Sodium: 470 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 70 mg