Description
Massaman Curry is a rich and flavorful Thai curry featuring tender chicken, creamy coconut milk, and a perfect balance of sweet, savory, and spicy notes. Loaded with vegetables like potatoes and carrots, and finished with a sprinkle of roasted peanuts, this dish is a comforting and satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil (or coconut oil/vegetable oil)
- 1/2 yellow onion, diced
- 3 russet potatoes, peeled and cut into 1/2-inch cubes
- 3 carrots, peeled and sliced into 1/8-inch thick slices
- 2 (13.5 oz) cans of coconut milk
- 1 1/2 cups low-sodium chicken broth (or vegetable broth for vegan version)
- 3 tablespoons smooth peanut butter (or almond butter if allergic to peanuts)
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce (or soy sauce for a vegan version)
- 1 tablespoon red curry paste
- 1 (4 oz.) can of massaman curry paste (or homemade curry paste)
- 1 lb chicken breasts, thinly sliced (or tofu for a vegetarian option)
- 1/2 cup chopped roasted peanuts
Instructions
- Heat the olive oil (or coconut oil) in a large pot or Dutch oven over medium heat.
- Add the diced yellow onion and sauté for 3-4 minutes until softened.
- Stir in the russet potatoes and carrots, cooking for an additional 5 minutes.
- Add the coconut milk, chicken broth, peanut butter, brown sugar, lime juice, fish sauce (or soy sauce), red curry paste, and massaman curry paste. Stir to combine.
- Bring the mixture to a simmer and cook for 20-25 minutes, or until the potatoes and carrots are tender.
- Add the thinly sliced chicken breasts (or tofu) and cook for another 5-7 minutes, or until the chicken is fully cooked.
- Stir in the chopped roasted peanuts and cook for an additional 2 minutes.
- Remove from heat and serve the curry hot. Garnish with additional roasted peanuts if desired.
Notes
- For a vegetarian version, replace the chicken with tofu, and use vegetable broth and soy sauce instead of chicken broth and fish sauce.
- If you have a peanut allergy, you can swap the peanut butter for almond butter.
- If you like extra heat, add more red curry paste or a pinch of cayenne pepper.
- For a creamier texture, use full-fat coconut milk.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering, Sautéing
- Cuisine: Thai
Keywords: Massaman curry, Thai curry, coconut milk, peanut butter, chicken curry, potatoes, carrots, spicy curry, roasted peanuts, comfort food