Massaman Chicken Curry
Immerse yourself in the rich and aromatic flavors of Thailand with this Massaman Chicken Curry, a comforting dish that combines tender chicken thighs, creamy coconut milk, and an irresistible blend of spices. This easy-to-make recipe features soft chunks of potato, sweet onions, and crunchy roasted peanuts, all simmered in a fragrant Massaman curry paste infused with cardamom, cinnamon, and bay leaves. A touch of tamarind paste, fish sauce, and brown sugar balances the sweet, tangy, and savory flavors perfectly, making it a true crowd-pleaser. Serve this luscious curry over fluffy jasmine rice and garnish with fresh lime slices for a vibrant, restaurant-quality meal at home. Perfect for weeknight dinners or a special occasion, this Massaman Chicken Curry is a delightful fusion of rich textures and bold, authentic flavors.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 medium Potatoes (peeled and cubed)
- 1 large Onion (sliced)
- 3 tablespoons Massaman curry paste
- 400 ml Coconut milk
- 200 ml Chicken stock
- 50 grams Peanuts (unsalted, roasted)
- 2 teaspoons Tamarind paste
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Vegetable oil
- 1 piece Cinnamon stick
- 3 pods Cardamom pods
- 2 leaves Bay leaves
- 1 piece Lime (sliced, for garnish)
- 4 servings Jasmine rice (cooked, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the Massaman curry paste and sauté for 1-2 minutes until fragrant.
Add the cinnamon stick, cardamom pods, and bay leaves, stirring to coat with the curry paste.
Pour in the coconut milk and chicken stock, stirring to combine.
Add the chicken pieces to the pot, ensuring they are submerged in the liquid. Bring to a gentle simmer.
Add the cubed potatoes and sliced onion to the pot. Stir to combine.
Cover and let simmer on low heat for about 20-25 minutes or until the chicken is cooked through and the potatoes are tender.
Stir in the tamarind paste, fish sauce, and brown sugar. Taste and adjust seasoning as needed.
Add the roasted peanuts and simmer for another 5 minutes to allow the flavors to meld.
Remove the curry from heat, discard the cinnamon stick and bay leaves, and let it rest for 5 minutes.
Garnish with lime slices and serve hot with jasmine rice.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 15.9 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 922 mg | 20% | |
*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.
