Description
A rich and flavorful Chicken Massaman Curry featuring tender chicken, potatoes, and carrots simmered in a creamy coconut curry sauce with a perfect balance of sweet, salty, and spicy notes. Served over jasmine rice, this classic Thai dish is a hearty meal that’s sure to satisfy.
Ingredients
Units
Scale
Curry Paste & Sauce
- 4 ounces Massaman curry paste
- 3 tablespoons vegetable oil
- 2 cans (14 oz each) unsweetened full-fat coconut milk
- 1/2 teaspoon ginger
- 2 tablespoons chopped cilantro
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon peanut butter (creamy or crunchy)
- 1/2 cup peanuts
Proteins & Vegetables
- 1 pound chicken, thinly sliced
- 1 onion, thinly sliced
- 4 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
Additional
- Sriracha sauce to taste
- Red pepper flakes to taste
- Jasmine rice, cooked (for serving)
Instructions
- Prepare the Curry Paste: Heat the vegetable oil in an extra large skillet or Dutch oven over medium heat. Stir in the Massaman curry paste and cook, stirring continuously for about 2-3 minutes. The paste is strong-smelling, so ensure good ventilation with windows open and a fan running.
- Add Coconut Milk & Flavorings: Add one can of coconut milk and stir until well combined. Add ginger, chopped cilantro, brown sugar, fish sauce, lime juice, and Worcestershire sauce. Bring the mixture to a boil.
- Cook Chicken and Onions: Thinly slice the onion and chicken, then add them to the curry sauce. Reduce the heat to a simmer and cook until the chicken is white and cooked through, about 5 minutes. Then, add the second can of coconut milk and bring the curry back to a boil.
- Add Vegetables and Simmer: Peel and dice the potatoes, peel and slice the carrots. Add these to the curry along with the peanut butter and peanuts. Stir everything thoroughly, cover, and let it simmer for about 15 minutes, or until the potatoes are tender and no longer crunchy in the center.
- Serve: Serve the hot Chicken Massaman Curry over cooked jasmine rice. Garnish with extra chopped cilantro and lime wedges if desired. Adjust spice level by adding sriracha or red pepper flakes according to taste.
Notes
- Boil potatoes for 3–4 minutes before adding to the curry to reduce simmering time.
- For extra veggies, either simmer them in the sauce or stir-fry separately if short on time.
- Shake or stir canned coconut milk well before opening to prevent separation; opening from the bottom can also help.
- Adjust spice level with sriracha by mixing it in or serving on the side.
- Use soy sauce instead of salt to deepen the curry’s flavor.
- Don’t skip fresh lime juice as it brightens the entire dish.
- For slow cooker: sauté curry paste first, then add all ingredients and cook on low for 6–7 hours or high for 3–4 hours.
- For Instant Pot: sauté curry paste, add ingredients, pressure cook for 8 minutes, natural release for 5 minutes, then quick release.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 390
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
