High Protein Massaman Curry
Elevate your comfort food game with our High Protein Massaman Curry, a bold and satisfying dish that combines savory flavors with a nutrient-packed twist. Featuring tender chicken breast, firm tofu, and hearty chickpeas immersed in a creamy coconut milk base infused with authentic Massaman curry paste, this recipe is a powerhouse of flavor and protein. Sweet potatoes add a delightful touch of sweetness, while a splash of lime juice and a sprinkle of fresh cilantro brighten the dish. Perfectly balanced with fish sauce, brown sugar, and crunchy peanuts, this curry is ideal for anyone seeking a wholesome yet indulgent meal. Ready in just over an hour and best served over jasmine rice or quinoa, this high-protein dish offers a taste of Thailand that’s both nourishing and unforgettable.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 200 grams Firm tofu
- 4 tablespoons Massaman curry paste
- 400 milliliters Coconut milk
- 200 milliliters Chicken broth
- 2 medium Sweet potatoes, peeled and cubed
- 1 large Onion, sliced
- 1 can Chickpeas, drained and rinsed
- 50 grams Peanuts, unsalted
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Red chilies, sliced (optional for heat)
Instructions
Cut the chicken breast into bite-sized pieces and dice the firm tofu into 1-inch cubes.
In a large pot or a deep skillet, heat the vegetable oil over medium heat. Add the onion slices and sauté until translucent, about 5 minutes.
Add the curry paste to the onions and stir, cooking for another 2 minutes until the paste is fragrant.
Add the chicken pieces to the pot and stir to coat them well with the curry paste and onions. Cook until the chicken is no longer pink on the outside, about 5 minutes.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the sweet potato cubes, chickpeas, and tofu to the pot. Stir in the fish sauce, brown sugar, salt, and black pepper.
Cover the pot and let the curry simmer on low heat until the sweet potatoes are soft and the chicken is fully cooked, about 30 minutes.
Taste for seasoning and adjust with more fish sauce or sugar if needed. Stir in the lime juice and peanuts.
Garnish with fresh cilantro and, if desired, sliced red chilies for extra heat.
Serve hot over steamed jasmine rice or quinoa for an extra protein boost.
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 8737 mg | 380% | |
| Total Carbohydrate | 273.9 g | 100% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 91.2 g | ||
| Protein | 241.5 g | 483% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 830 mg | 64% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 5378 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
