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Massaman Thai Curry

Irresistible Massaman Thai Curry That'll Delight Your Senses

This Massaman Thai Curry is nutty and creamy, featuring tender chicken and fresh vegetables in a rich, coconut-based sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 3 tablespoons Massaman Curry Paste Mae Ploy or Maesri are popular choices
  • 1 can full-fat Coconut Milk provides richness
  • 2 tablespoons Fish Sauce Red Boat is recommended
  • 2 tablespoons Soy Sauce consider low-sodium options
  • 2 tablespoons Lime Juice freshly squeezed preferred
For the Sweetness and Creaminess
  • 2 tablespoons Peanut Butter smooth or crunchy
  • 2 tablespoons Palm Sugar light brown sugar can substitute
For the Protein and Vegetables
  • 1 pound Chicken Thighs cut into bite-sized pieces
  • 2 medium Carrots thinly sliced
  • 2 medium Yukon Gold Potatoes cut into even cubes
  • 1 medium Bell Pepper cut into large pieces
  • 1 medium Onion julienned
  • 3 cloves Garlic minced
For Aromatic Enhancements
  • 1 stick Cinnamon Stick
  • 2 pieces Star Anise
  • 1 leaf Bay Leaf
  • 1/4 cup Roasted Salted Peanuts optional for garnish

Equipment

  • Dutch oven
  • Microwave-safe bowl
  • lid or plastic wrap

Method
 

Step-by-Step Instructions for Massaman Curry
  1. Peel and chop Yukon Gold potatoes into even cubes. Microwave with a splash of water for about 5 minutes until just tender.
  2. Heat vegetable oil in a Dutch oven and sauté the Massaman curry paste and onions for about 2 minutes.
  3. Add chicken, garlic, and ginger. Cook for about 1 minute until chicken starts to turn white.
  4. Add coconut milk, fish sauce, soy sauce, lime juice, and remaining ingredients except peanut butter and cilantro. Stir to coat.
  5. Bring to a boil, then reduce heat and simmer for 10-15 minutes until chicken is cooked and potatoes are tender.
  6. Remove from heat, stir in peanut butter and cilantro, adjust seasoning if necessary.
  7. Serve in bowls, garnish with cilantro and peanuts, enjoy with rice or noodles.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 7gVitamin A: 1200IUVitamin C: 12mgCalcium: 50mgIron: 2mg

Notes

Allow the curry to rest for a few minutes after cooking to meld the flavors. It tastes even better the next day.

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