Nut-Free Massaman Curry
Dive into the bold, aromatic flavors of this Nut-Free Massaman Curry, a stunning twist on the traditional Thai favorite that’s safe for those with nut allergies. This recipe delivers all the rich, creamy goodness you love, thanks to velvety coconut milk and a medley of warm spices like cardamom, cinnamon, and cumin. Tender chicken thighs, hearty potatoes, and sweet carrots immerse themselves in the fragrant sauce, balanced beautifully with tangy tamarind paste, lime juice, and a touch of fish sauce. Ready in just an hour, this allergy-friendly massaman curry is perfect for a comforting dinner or an impressive crowd-pleaser. Serve it steaming hot, garnished with fresh cilantro and lime wedges for a vibrant finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, sliced
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 4 pods Cardamom pods
- 1 stick Cinnamon stick
- 4 pieces Cloves
- 1 teaspoon Coriander seeds, crushed
- 1 teaspoon Cumin seeds, crushed
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 400 ml Coconut milk
- 500 grams Chicken thighs, boneless and skinless, cut into cubes
- 2 medium Potatoes, peeled and diced
- 2 medium Carrots, peeled and sliced
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Tamarind paste
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 4 wedges Lime wedges, for serving
Instructions
Heat vegetable oil in a large pot over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.
Add minced garlic and grated ginger to the pot and sauté for another 2 minutes until fragrant.
Add cardamom pods, cinnamon stick, cloves, crushed coriander seeds, crushed cumin seeds, turmeric powder, and red chili powder. Stir well to coat the onion mixture with spices.
Pour in the coconut milk, scraping the bottom of the pot to release any browned bits.
Add the chicken cubes to the pot and stir to combine with the coconut milk and spices.
Add the diced potatoes and sliced carrots into the pot. Ensure they are submerged in the coconut milk.
Add fish sauce, brown sugar, tamarind paste, and salt. Stir to mix everything well.
Bring the mixture to a gentle simmer. Cover the pot and cook for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in lime juice and adjust seasoning with additional salt or fish sauce if necessary.
Ladle the curry into bowls, garnish with fresh chopped cilantro, and serve with lime wedges on the side.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5466 mg | 238% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 62.3 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 390 mg | 30% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4355 mg | 93% | |
*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.
