Massaman Curry
Devashish
A delicious Thai curry made with chicken, potatoes, and coconut milk, flavored with massaman curry paste and peanut butter.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Dish
Cuisine Thai
Servings 5
Calories 402 kcal
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
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.
Calories: 402kcalCarbohydrates: 27gProtein: 29gFat: 21gSaturated Fat: 3gCholesterol: 58mgSodium: 436mgPotassium: 927mgFiber: 5gSugar: 8gVitamin A: 4135IUVitamin C: 17mgCalcium: 54mgIron: 2mg
Keyword aromatic spices, Asian comfort food, coconut curry, peanut curry