Description
This Massaman Chicken Curry recipe offers a rich and aromatic Thai-inspired dish featuring tender chicken thighs simmered in a creamy coconut milk sauce with warm spices, potatoes, carrots, and a hint of peanut butter. Served with fragrant basmati rice and topped with crunchy peanuts and fresh cilantro, it’s a comforting, flavorful meal perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 2 tablespoons oil (olive or avocado)
- 1 small sweet onion (finely diced)
- 4 cloves garlic (finely minced)
- 2 teaspoons ginger paste
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon cinnamon (or nutmeg)
- 2 cups Yukon gold potatoes (cut into ½-inch pieces)
- 1 cup carrots (peeled and cut into ¼-½-inch slices)
- 1 ¼ -1 ½ pounds boneless skinless chicken thighs (or breasts, cut into bite-sized pieces)
- 2 (13.5-ounce) cans full-fat coconut milk
- 4 ounces jar red curry paste (mild or medium)
- 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper
- 2 tablespoons peanut butter (creamy)
- 2 tablespoons soy sauce or Tamari
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon sugar (or brown sugar)
- ½ cup peanuts (roasted, salted, coarsely chopped)
For Serving
- Cilantro (finely chopped)
- Basmati rice
Instructions
- Sauté Aromatics: Heat the oil in a large skillet or Dutch oven over medium heat. Add the finely diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic, ginger paste, cumin, coriander, and cinnamon, cooking for an additional 1-2 minutes until fragrant.
- Add Vegetables and Chicken: Toss in the carrots, potatoes, and bite-sized chicken thighs. Sauté for another 3 minutes to slightly brown the chicken and combine flavors.
- Simmer Curry: Pour in the full-fat coconut milk and add the red curry paste, salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low. Allow it to simmer uncovered for 15-20 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
- Finish the Curry: Stir in the creamy peanut butter, soy sauce, fresh lime juice, sugar, and chopped roasted peanuts until well combined and heated through.
- Serve: Ladle the Massaman curry over freshly cooked basmati rice and garnish with a sprinkle of finely chopped cilantro for a fresh, vibrant finish.
Notes
- You can substitute chicken thighs with breasts, but thighs tend to be more tender and flavorful.
- If you prefer a spicier curry, choose a medium or hot red curry paste instead of mild.
- Full-fat coconut milk gives the curry its rich texture, but light coconut milk can be used for a lighter version.
- For a nut-free version, omit the peanut butter and peanuts, replacing peanut butter with almond butter or tahini if desired.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
