Description
Dive into the comforting flavors of Thailand with this Massaman curry recipe. A harmonious blend of warm spices, tender chicken, creamy coconut milk, and hearty vegetables makes this dish the ultimate comfort food. Perfect for cozy weeknight dinners or special gatherings, this curry is simple to make yet bursting with authentic flavors.
Ingredients
- 1 tablespoon canola oil (or grapeseed oil)
- 1 (4-ounce) jar Thai red curry paste
- 1 small onion, chopped
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 (13.5-ounce) can full-fat coconut milk
- 1 (13.5-ounce) can light coconut milk (or another full-fat can for a richer curry)
- 1 pound Yukon Gold or baby yellow potatoes, scrubbed and cut into ¾-inch chunks
- 3 medium carrots, scrubbed and cut into ¼-inch coins
- 1 tablespoon fish sauce (or vegan fish sauce for a vegetarian option)
- 1 tablespoon peanut butter (creamy or crunchy)
- ½ teaspoon kosher salt
- 1 ¼ pounds boneless, skinless chicken thighs or breasts, trimmed and cut into 1-inch pieces
- Zest and juice of 1 small lime (about 1 ½ tablespoons juice)
- ⅓ cup dry roasted peanuts, roughly chopped
- ¼ cup chopped fresh cilantro
- Prepared brown rice, for serving
Instructions
Step 1: Prepare the Aromatics
- Heat the canola oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 3 minutes until soft.
- Stir in the garlic, ginger, cumin, coriander, and cinnamon. Cook for 1–2 minutes until fragrant.
- Add the Thai red curry paste and stir until it coats the aromatics evenly.
Step 2: Add the Coconut Milk and Vegetables
- Pour in the full-fat and light coconut milk. Stir well to combine.
- Bring the mixture to a gentle simmer.
- Add the potatoes and carrots, then cook for 10–12 minutes, until the vegetables start to soften.
Step 3: Incorporate the Seasonings and Chicken
- Stir in the fish sauce, peanut butter, and kosher salt. Mix until well combined.
- Add the chicken pieces, ensuring they are fully submerged in the curry sauce.
- Cover the pot and let it simmer for 15 minutes, or until the chicken is cooked through and the vegetables are tender.
Step 4: Finish the Curry
- Remove the pot from heat and stir in the lime zest and juice.
- Taste and adjust seasoning with additional salt or fish sauce, if needed.
Step 5: Garnish and Serve
- Serve the curry over a bed of prepared brown rice.
- Garnish with chopped dry roasted peanuts and fresh cilantro. Enjoy hot!
Notes
- Spice Level: Adjust the heat by adding more or less Thai red curry paste or by incorporating fresh chilies.
- Make It Vegetarian: Replace chicken with tofu or chickpeas, and use a vegan fish sauce alternative.
- Peanut Butter: Adds richness, but almond butter or cashew butter can also work.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-Inspired