Massaman Curry

Name: Massaman Curry (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6 servings
Cuisine: Thai
Ingredients: 2 lbs Boneless, skinless chicken thighs-cut into 1-inch pieces; 1 lb Yukon Gold potatoes-peeled and cubed; 1 Large onion-chopped; 2 Carrots-peeled and chopped; 4 tbsp Massaman curry paste-store-bought; 2 cans Coconut milk; 2 tbsp Fish sauce; 1 tbsp Tamarind paste; 2 tbsp Brown sugar; 1/2 cup Chicken broth; 1/4 cup Roasted peanuts-chopped; 2 tbsp Fresh cilantro-chopped; 1 tsp Ground cumin; 1/2 tsp Ground coriander; 1 Cinnamon stick; 2 Bay leaves; 2 tbsp Vegetable oil

⏱1h

👥6 servings

🔥550 cal

Easy

🍽️Thai

🥗Gluten-Free

A simplified version of Massaman curry, perfect for weeknight dinners.

2 lbs Boneless, skinless chicken thighs-cut into 1-inch pieces

1 lb Yukon Gold potatoes-peeled and cubed

1 Large onion-chopped

2 Carrots-peeled and chopped

4 tbsp Massaman curry paste-store-bought

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⏱1h

👥6 servings

🔥550 cal

Easy

🍽️Thai

🥗Gluten-Free

A simplified version of Massaman curry, perfect for weeknight dinners.

#curry #chicken #massaman #thai #easy #weeknight

Instructions

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the Massaman curry paste to the pot and cook for 2-3 minutes, stirring constantly, until fragrant.
Add the chicken pieces to the pot and cook until browned on all sides.
Add the potatoes, carrots, ground cumin, ground coriander, cinnamon stick, and bay leaves to the pot. Stir to combine.
Pour in the coconut milk, fish sauce, tamarind paste, brown sugar, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken and vegetables are tender.
Remove the cinnamon stick and bay leaves before serving. Ladle the curry into bowls and garnish with chopped roasted peanuts and fresh cilantro. Serve hot with jasmine rice.

Ingredients

Chicken
2 lbs 900 g Boneless, skinless chicken thighs-cut into 1-inch pieces
Potatoes and Vegetables
1 lb 450 g Yukon Gold potatoes-peeled and cubed
1 1 Large onion-chopped
2 2 Carrots-peeled and chopped
Massaman Curry Paste
4 tbsp 60 mL Massaman curry paste-store-bought
Sauce
2 cans 800 mL Coconut milk
2 tbsp 30 mL Fish sauce
1 tbsp 15 mL Tamarind paste
2 tbsp 30 g Brown sugar
1/2 cup 120 mL Chicken broth
Garnish
1/4 cup 30 g Roasted peanuts-chopped
2 tbsp 3 g Fresh cilantro-chopped
Spices
1 tsp 5 mL Ground cumin
1/2 tsp 2.5 mL Ground coriander
1 1 Cinnamon stick
2 2 Bay leaves
Oil
2 tbsp 30 mL Vegetable oil

Equipment

Large pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons

Instructions

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the Massaman curry paste to the pot and cook for 2-3 minutes, stirring constantly, until fragrant.
Add the chicken pieces to the pot and cook until browned on all sides.
Add the potatoes, carrots, ground cumin, ground coriander, cinnamon stick, and bay leaves to the pot. Stir to combine.
Pour in the coconut milk, fish sauce, tamarind paste, brown sugar, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken and vegetables are tender.
Remove the cinnamon stick and bay leaves before serving. Ladle the curry into bowls and garnish with chopped roasted peanuts and fresh cilantro. Serve hot with jasmine rice.

Nutrition per serving

Calories 550