Chicken Massaman Curry
A cozy, mildly spiced Thai curry made with halal-friendly chicken, creamy coconut milk, potatoes, and a fragrant Massaman curry paste—balanced with a touch of peanut butter and bright lime. Perfect weeknight comfort over jasmine rice, with leftovers that taste even better the next day.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into chunks (halal-certified)
- 2 tablespoons vegetable oil
- 4 tablespoons Massaman curry paste
- 1 onion, thinly sliced
- 2 medium potatoes, peeled and diced
- 2 carrots, sliced
- 1 can (14 oz) coconut milk (full-fat for best texture)
- 1 cup chicken broth (low-sodium)
- 2 tablespoons peanut butter, smooth
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (halal-certified) or soy sauce/tamari
- 1 tablespoon lime juice (or 2 teaspoons tamarind paste)
- 1/4 cup roasted peanuts, chopped (optional, for garnish)
- fresh cilantro, chopped (for garnish)
- cooked jasmine rice, for serving
Instructions
- Heat the oil in a large skillet or Dutch oven over medium heat. Add the Massaman curry paste and cook, stirring constantly, for 1–2 minutes until fragrant.
- Add the sliced onion and cook for 2–3 minutes until softened.
- Stir in the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Add coconut milk, chicken broth, potatoes, carrots, peanut butter, brown sugar, and fish sauce (or soy/tamari). Stir to combine and bring to a gentle boil.
- Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
- Stir in the lime juice (or tamarind). Taste and adjust seasoning with additional fish sauce/soy, sugar, or lime as needed.
- Serve over steamed jasmine rice and garnish with roasted peanuts and fresh cilantro.
Nutrition
Serving: 1peopleCalories: 480kcalCarbohydrates: 28gProtein: 30gFat: 28gSaturated Fat: 16gSodium: 720mgFiber: 4gSugar: 6g
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