Massaman Chicken Curry
A rich, mild Thai curry with tender chicken, soft potatoes, and crunchy peanuts in a creamy coconut sauce infused with fragrant spices.
20 min
Prep
50 min
Cook
4
Serves
650
Calories
Macros · per serving
32g protein
65g carbs
30g fat
Ingredients
For 4 servings
- 600 g chicken thigh
- 400 ml coconut milk
- 4 tbsp massaman curry paste
- 3 potato
- 1 onion
- 50 g peanut
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime
- 2 tbsp vegetable oil
- 200 g jasmine rice
- 400 ml water
- cilantro — to taste
Instructions
- 1
Peel and cut potatoes into bite-sized chunks. Slice the onion thinly.
- 2
Heat vegetable oil in a large pot over medium heat. Add the curry paste and stir-fry for 1-2 minutes until fragrant.
- 3
Add chicken thighs and cook until they are no longer pink on the outside, about 5 minutes.
- 4
Stir in coconut milk, fish sauce, and brown sugar. Mix well to combine.
- 5
Add potatoes and onions to the pot. Cover and simmer for 25-30 minutes until potatoes are tender and chicken is cooked through.
- 6
In the meantime, rinse jasmine rice under cold water until it runs clear. Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes.
- 7
Toast peanuts in a dry pan over medium heat for 3-4 minutes until golden. Set aside.
- 8
Juice the lime and add to the curry. Adjust seasoning to taste with additional fish sauce or sugar if needed.
- 9
Serve curry hot over jasmine rice, garnished with toasted peanuts and fresh cilantro.
Cook it this week.
NeatEat plans Massaman Chicken Curry — and the rest of your week — around your budget, groceries included.