Chicken Massaman Curry

May 14, 2023May 14, 20230 4
Classic Chicken Massaman Curry recipe
in Thai

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons vegetable oil
3 tablespoons curry paste
1 slice ginger , minced
1 1/4 pounds skinless , boneless chicken breast meat - cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 cups peeled , cubed potatoes
1 can coconut milk
3 tablespoons fresh lime juice

Nutrision Information

Servings Per Recipe
4
Calories
487
Sugar
12g
Fat
24g
Chicken Massaman Curry is a classic Thai dish that has become a favorite among food enthusiasts around the world. It has a rich flavor profile with sweet and savory notes that are intermingled with the subtle heat of the curry. This dish is made with cubes of chicken breast meat, potatoes, and aromatic spices like curry paste, ginger, and tamarind paste. The dish has a thick and creamy texture that comes from the coconut milk and peanut butter. It's an excellent option for those looking for a hearty and delicious meal to enjoy with family and friends.

Instructions

1.Heat oil in a large pot over medium-high heat. Add curry paste and ginger, and cook for 1-2 minutes until fragrant.
2.Add chicken and cook for 5-7 minutes until browned on all sides.
3.Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat and let simmer for 25-30 minutes until chicken is cooked through and potatoes are tender.
4.Stir in lime juice and serve hot over rice.

PROS

This Chicken Massaman Curry is bursting with flavor and aromatic spices, making it a popular Thai dish.
It’s also high in protein and fiber from the chicken and potatoes.

CONS

The dish may be too spicy for some palates, and it contains a moderate amount of fat from the peanut butter and coconut milk.
It’s also relatively time-consuming to prepare.

HEALTH & BENEFITS

This curry contains antioxidants from the spices and is a great source of protein and potassium. The ginger in this recipe has been linked to aiding digestion and reducing inflammation.

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