Chicken Massaman Curry

Chicken Massaman Curry is one of the easiest and most delicious savory Thai curry dishes. With chicken and potatoes cooked into a sweet, slightly spicy sauce, it's a flavor explosion!

Course Dinner, Main Course

Cuisine Thai

Keyword Chicken, Curry, Massaman Curry

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings

Calories 235kcal

Author Erica Walker

Ingredients

4 ounces Massaman curry paste you will have to get this at your local Asian market
3 tablespoons vegetable oil
28 ounces coconut milk (2 cans)
1/2 teaspoon ginger you can use fresh, I just used the powder
2 tablespoons chopped cilantro
2 tablespoons brown sugar packed
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon Worcestershire sauce
1 onion sliced thin
1 pound chicken Sliced VERY thin, I used partially thawed chicken from the freezer. It's easy to slice.
4 medium potatoes peeled, cubed
2 carrots peeled, sliced
1 tablespoon peanut butter (creamy or crunchy)
1/2 cup peanuts
sriracha sauce To taste. This is what adds the spiciness.
red pepper flakes to taste
jasmine rice cooked

Instructions

Heat vegetable oil in an extra large saucepan over medium heat.
Stir in curry paste; cook and stir for about 2-3 minutes. This is strong, make sure your windows are open and a fan is blowing.
Add 1 can coconut milk and stir until well blended.
Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.
Add onion and chicken. Reduce to a simmer.
When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.
Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes or until potatoes are no longer crunchy in the middle.
Serve hot over Jasmine rice.

Video

Notes

Nutrition does not include jasmine rice.

Nutrition