Description
This Massaman Chicken Curry recipe is a rich and flavorful Thai-inspired dish featuring tender chicken thighs simmered in creamy coconut milk with warm spices, potatoes, carrots, and a hint of peanut butter. Perfect served over basmati rice and garnished with fresh cilantro and crunchy peanuts, this meal combines a harmonious blend of savory, sweet, and tangy notes for a comforting dinner.
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)
- Cilantro (finely chopped, for serving)
- Basmati rice (for serving)
Instructions
- Sauté Aromatics and Spices: Heat the oil in a large skillet or Dutch oven over medium heat. Add the finely diced sweet 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: Incorporate the peeled and sliced carrots, diced Yukon gold potatoes, and bite-sized chicken thighs into the skillet. Sauté everything together for 3 more minutes to start building color and flavor.
- Simmer with Coconut Milk and Curry Paste: Pour in the full-fat coconut milk, then add the red curry paste, salt, and black pepper. Stir to combine and bring the mixture to a boil. Reduce heat to medium-low and let it simmer uncovered for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Finish the Curry: Stir in the creamy peanut butter, soy sauce or Tamari, freshly squeezed lime juice, sugar, and coarsely chopped roasted peanuts to add depth and texture. Mix well to combine all the flavors evenly throughout the curry.
- Serve: Serve the massaman chicken curry over cooked basmati rice, garnished with a sprinkle of finely chopped cilantro for freshness and color. Enjoy this hearty and comforting Thai-inspired dish immediately.
Notes
- You can substitute chicken thighs with breasts if preferred, though thighs tend to remain more tender and juicy.
- Adjust the red curry paste based on your heat preference, choosing mild or medium to suit your taste.
- For a gluten-free version, use tamari instead of soy sauce.
- If peanuts are a concern due to allergies, you can skip them or substitute with cashews.
- Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
