Description
Chicken Massaman Curry is a rich and flavorful Thai stew combining tender chicken, potatoes, carrots, and a creamy coconut milk base infused with aromatic Massaman curry paste. This dish balances savory, sweet, and tangy notes, enhanced by peanuts and lime juice, and is perfect served over fragrant jasmine rice for a comforting meal.
Ingredients
Units
Scale
Curry Base
- 4 ounces Massaman curry paste
- 3 tablespoons vegetable oil
- 2 cans (14 oz each) unsweetened full-fat coconut milk
- 1/2 teaspoon fresh ginger
- 2 tablespoons chopped cilantro
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon Worcestershire sauce
Protein and Vegetables
- 1 onion, thinly sliced
- 1 pound chicken, thinly sliced
- 4 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
Additional Flavor and Garnishes
- 1 tablespoon peanut butter (creamy or crunchy)
- 1/2 cup peanuts
- Sriracha sauce, to taste
- Red pepper flakes, to taste
- Cooked jasmine rice, for serving
Instructions
- Prepare the curry paste: Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the Massaman curry paste and cook, stirring continuously for 2-3 minutes to release its fragrances. Make sure your kitchen is well-ventilated as the aroma is strong.
- Add coconut milk and seasonings: Pour in one can of the coconut milk and stir well to combine. Add ginger, chopped cilantro, brown sugar, fish sauce, lime juice, and Worcestershire sauce. Bring the mixture to a gentle boil.
- Add chicken and onion: Add the thinly sliced chicken and onion to the curry sauce. Reduce 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 back to a boil.
- Add vegetables and other ingredients: Incorporate diced potatoes, sliced carrots, peanut butter, and peanuts. Stir until everything is evenly mixed. Cover the pot and continue to simmer for about 15 minutes, or until the potatoes are tender when tested with a fork.
- Serve: Serve the hot curry over cooked jasmine rice and garnish with additional cilantro or lime wedges if desired. Adjust spice levels with sriracha sauce or red pepper flakes according to personal taste.
Notes
- Boil potatoes for 3–4 minutes before adding to curry to speed up cooking time.
- For extra vegetables, either simmer them in the sauce or stir-fry separately if short on time.
- Shake or stir coconut milk well before opening, or open from the bottom to avoid separation.
- Adjust the spiciness by adding sriracha sauce directly into the curry or serving it on the side.
- Use soy sauce instead of salt to deepen the flavor profile.
- Don’t skip fresh lime juice—it brightens and balances the richness of the dish.
- Slow Cooker option: Sauté curry paste first, then add all ingredients and cook on low for 6–7 hours or on high for 3–4 hours.
- Instant Pot option: Sauté curry paste, add all ingredients, pressure cook for 8 minutes. Natural release for 5 minutes, then quick release the remaining pressure.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg
