Dive into the rich and aromatic world of Thai cuisine with this 30-minute Massaman curry. This perfect weeknight dinner combines tender protein with a creamy, coconut-based sauce that strikes an ideal balance between sweet and savory notes.
At just 402 calories per serving and packed with 29g of protein, this wholesome curry delivers both comfort and nutrition. The best part? You’ll only need 5 minutes of prep time to create this restaurant-worthy dish at home.
Essential Ingredients
- Chicken Breasts (1 lb): Cut into bite-sized pieces for even cooking
- Massaman Curry Paste (4 oz): The heart of your curry’s authentic flavor
- Coconut Milk (2 cans): Creates the rich, creamy curry base
- Potatoes (2 medium): Gold or russet, peeled and diced small for faster cooking
- Carrots (2): Thinly sliced for perfect texture
- Aromatics: Fresh ginger, garlic, and onion for depth of flavor
- Seasonings: Brown sugar, lime juice, fish sauce, peanut butter for balance
- Garnishes: Roasted peanuts and fresh cilantro for the finishing touch
Cooking Instructions
- Prepare Base: Heat oil and sauté onion until soft and fragrant
- Add Vegetables: Incorporate potatoes and carrots, giving them a quick stir
- Build Flavors: Add chicken, aromatics, and curry paste, cooking for 3 minutes until fragrant
- Create Curry: Pour in coconut milk, bring to boil, then simmer 10-15 minutes until chicken is cooked
- Final Touches: Mix in seasonings and simmer additional 5 minutes until perfectly balanced
- Serve: Enjoy hot over your choice of rice, zoodles, or quinoa with garnishes
Recipe Tips & Techniques
This curry comes together best when you prep all ingredients before starting! Chop your veggies and chicken similar in size for even cooking. When sautéing the onions, keep the heat medium-low – this builds flavor without burning. The coconut milk might look separated when you open the can – that’s totally normal! Just give it a good stir before adding.
Easy Substitutions
Make this curry your own! Swap chicken for shrimp (cook for just 3-4 minutes) or tofu (press it dry first). No Massaman paste? Yellow or red curry paste works too, though the flavor will be different. For a veggie version, try chickpeas or double up on potatoes and carrots. Can’t have peanuts? Use cashew butter and cashews instead!
Serving Ideas
This curry loves company! Serve it over hot jasmine rice to soak up all that yummy sauce. For a lighter meal, try cauliflower rice or zoodles. Add fresh toppings like extra crushed peanuts, cilantro, or lime wedges. A side of fresh cucumber slices adds nice crunch and coolness.
Storage & Leftovers
Good news – this curry tastes even better the next day! Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of coconut milk or water if it’s too thick. For best results, store curry and rice separately. The curry also freezes well for up to 2 months – just thaw overnight in the fridge.
Massaman Curry
Equipment
- Large pot
Ingredients
Main Ingredients
- 2 Tbsp olive oil, coconut oil or vegetable oil
- 1/2 onion chopped
- 1 lb chicken breasts chopped, or substitute shrimp or tofu
- 2 medium gold potatoes peeled and chopped into small pieces
- 2 carrots peeled and sliced into 1/8-inch thick slices
- 2 teaspoons freshly grated ginger
- 2 cloves garlic
- 4 oz massaman curry paste or homemade
- 2 cans coconut milk 13.5 oz each
- 1 Tbsp peanut butter smooth or crunchy
- 2 Tbsp brown sugar
- 1 lime juiced
- 2 teaspoons fish sauce optional
- 1/2 cup roasted peanuts chopped, for garnish
- Cilantro for garnish
Instructions
- Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened.
- Add the carrots and potatoes and cook for a minute or two.
- Add chicken, ginger, garlic and curry paste and sauté for 3 minutes.
- Add coconut milk. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until the chicken and potatoes are cooked through.
- Stir in the fish sauce, brown sugar, peanut butter and lime juice. Simmer 5 more minutes.
- Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.
