Description
This rich and flavorful Chicken Massaman Curry combines tender chicken, creamy coconut milk, potatoes, and warm spices for a comforting Thai-inspired meal. Served over jasmine rice, it’s hearty, mildly spicy, and perfect for family dinners.
Ingredients
- 4 ounces Massaman curry paste
- 3 tablespoons vegetable oil
- 2 cans (14 oz each) unsweetened coconut milk, full fat
- 1/2 teaspoon ginger
- 2 tablespoons chopped cilantro
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon peanut butter (creamy or crunchy)
- 1 tablespoon Worcestershire sauce
- 1 onion, thinly sliced
- 1 pound chicken, sliced
- 4 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1/2 cup peanuts
- Sriracha sauce, to taste
- Red pepper flakes, to taste
- Cooked jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the Massaman curry paste and cook, stirring frequently, for 2-3 minutes until fragrant.
- Pour in 1 can of coconut milk and stir until smooth and well combined.
- Add the ginger, cilantro, brown sugar, fish sauce, lime juice, peanut butter, and Worcestershire sauce. Stir well and bring the mixture to a gentle boil.
- Add the sliced onion and chicken to the sauce. Reduce the heat to a simmer and cook until the chicken is cooked through and no longer pink.
- Pour in the remaining can of coconut milk and return the curry to a gentle boil.
- Add the diced potatoes, sliced carrots, peanuts, sriracha sauce, and red pepper flakes. Stir until evenly combined.
- Cover and simmer for about 15 minutes, or until the potatoes and carrots are tender.
- Serve the curry hot over cooked jasmine rice and garnish with extra cilantro or lime wedges if desired.
Notes
- Adjust the amount of sriracha and red pepper flakes to control the spice level.
- Full-fat coconut milk gives the curry its rich and creamy texture.
- Leftovers can be refrigerated in an airtight container for up to 4 days.
- This curry tastes even better the next day as the flavors continue to develop.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 45 mg
