Masaman Curry Chicken
Indulge in the rich, aromatic flavors of Masaman Curry Chicken, a Thai-inspired dish that perfectly balances sweet, savory, and mildly spicy notes. This comforting curry features tender chunks of chicken thighs, buttery potatoes, and a fragrant blend of Masaman curry paste, creamy coconut milk, and warm spices like cinnamon and cardamom. Simmered to perfection, the dish is finished with a touch of lime juice, fish sauce, and roasted peanuts for a delightful mix of tangy, salty, and nutty flavors. Serve it over fluffy jasmine rice and garnish with fresh cilantro for a complete and satisfying meal that's as visually appealing as it is delicious. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or impressing guests with a taste of Thailand!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 lb chicken thighs (boneless, skinless)
- 2 medium potatoes (peeled and cubed)
- 1 large onion (sliced)
- 3 tbsp Masaman curry paste
- 14 oz coconut milk
- 1 cup chicken stock
- 0.25 cup roasted peanuts
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 tbsp lime juice
- 1 piece cinnamon stick
- 4 pieces cardamom pods
- 1 piece bay leaf
- 2 tbsp fresh cilantro (for garnish)
- 2 cups jasmine rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces. Peel and cube the potatoes and slice the onion.
Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the Masaman curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
Add the chicken pieces to the pan and stir to coat them evenly with the curry paste. Cook for 3-4 minutes until the chicken is lightly browned.
Pour in the coconut milk and chicken stock, and stir well to dissolve the curry paste. Bring to a gentle simmer.
Add the potatoes, onion, cinnamon stick, cardamom pods, and bay leaf to the pot. Stir to combine. Cover and simmer for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if needed.
Add the roasted peanuts and give everything a final stir. Cook for another 5 minutes to let the flavors meld together.
Remove the cinnamon stick, cardamom pods, and bay leaf before serving.
Serve hot over jasmine rice and garnish with fresh cilantro.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 14.1 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 835 mg | 18% | |
*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.
