Whole30 Massaman Curry
Dive into a comforting bowl of Whole30 Massaman Curry, a rich and aromatic twist on the classic Thai dish, designed to be both flavorful and healthy. This recipe is brimming with warm spices like coriander, cumin, and cinnamon, paired with a creamy coconut milk base and nourishing ingredients such as tender chicken thighs, hearty potatoes, and vibrant carrots. Enhanced with tangy lime juice, Whole30-compliant red curry paste, and creamy almond butter, this curry achieves a perfect balance of savory and indulgent. It’s a one-pot wonder that’s gluten-free, dairy-free, and paleo-friendly, making it ideal for meal preppers and health-conscious eaters. Serve it piping hot, topped with fresh cilantro, for a satisfying meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large, chopped onion
- 4 cloves, minced garlic
- 1 tablespoon, minced ginger
- 2 stalks, finely chopped lemongrass
- 2 tablespoons, Whole30-compliant red curry paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 cinnamon stick
- 1 pound, cut into chunks boneless, skinless chicken thighs
- 2 medium, peeled and diced potatoes
- 2 large, sliced carrots
- 1 can (13.5 ounces), full fat coconut milk
- 1 cup chicken broth
- 2 tablespoons, creamy and unsweetened almond butter
- 1 tablespoon, Whole30-compliant fish sauce
- 2 tablespoons, freshly squeezed lime juice
- 0.5 cup, chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, ginger, and lemongrass. Cook for an additional 2 minutes until fragrant.
Add the Whole30-compliant red curry paste, ground coriander, ground cumin, and cinnamon stick. Stir well and cook for another 2 minutes to release the spices' flavors.
Add the chicken chunks to the pot and stir to coat them with the spice mixture. Cook until the chicken is browned on all sides, about 5 minutes.
Toss in the diced potatoes and sliced carrots. Stir to combine with the chicken and spices.
Pour in the coconut milk and chicken broth, stirring to combine everything evenly. Bring the mixture to a simmer.
After reaching a simmer, add the almond butter, and fish sauce, stirring until the almond butter is fully incorporated.
Cover the pot and let the curry simmer for 20 to 25 minutes, or until the potatoes and carrots are tender.
Remove the lid, stir in the lime juice, and season with salt and black pepper to taste.
Serve the Massaman curry hot, garnished with fresh cilantro on top.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4218 mg | 183% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 53.5 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 548 mg | 42% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 6169 mg | 131% | |
*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.
