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A bowl of Massaman curry with cilantro and lime wedges for garnish.
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5 from 1 vote

Massaman Curry

This Massaman Curry recipe is loaded with chicken, potatoes, carrots, coconut milk, and peanuts. Garnish the dish with a sprinkling of cilantro and serve it over rice for a flavorful and hearty meal!
prep time 20 mins
cook time 32 mins
total time 52 mins
servings: 8 servings
calories: 469kcal
author: Whitney Wright

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 3 carrots peeled and sliced into 1/8" coins
  • 1 red pepper diced
  • 1 yellow onion diced
  • 1 garlic clove minced
  • 4 oz can Massaman curry paste
  • 2 cans coconut milk (13.6 oz cans)
  • 2 tablespoons lime juice
  • 1/2 teaspoon fresh ginger grated
  • 2 tablespoons cilantro chopped
  • 2 tablespoons brown sugar packed
  • 1 tablespoon fish sauce
  • 1 lb chicken breast cut into bit size pieces
  • 4 Yukon Gold potatoes peeled and cut into 1/2"-1" inch cubes
  • 1/2 cup dry roasted peanuts
  • pinch red pepper flakes
  • 1 tablespoon creamy peanut butter
  • 1/2 teaspoon salt
  • cilantro for garnish
  • cooked rice for serving

INSTRUCTIONS

  • Heat 1 T oil in a large pot or dutch oven, add the onions, diced pepper, and carrots. Stir and cook for 6-8 minutes or until the onion is translucent. Add the garlic clove, stir, cook for 1 minute more. Transfer the vegetables to a bowl.
  • Heat oil in the now empty pot or dutch oven. Add the curry paste and cook until it starts to brown, about 2-3 minutes. 
  •  Add one can of coconut milk to the curry paste and stir until blended. Add the lime juice, ginger, cilantro, brown sugar, and fish sauce. Bring to a boil.
  • Once boiling add the chicken to the pot. Reduce to a simmer and cook for 6-7 minutes or until the chicken is white and cooked through. 
  • Once chicken is cooked add the second can of coconut milk, vegetables (the ones you set aside in the bowl), potatoes, roasted peanuts, red pepper flakes, peanut butter, and salt to the pot. Stir to combine everything. 
  • Cover. Simmer for 15-20 minutes or until potatoes are fork tender. 
  • Serve warm with rice and extra cilantro and peanuts for garnish.

RECIPE NOTES

Make sure you use Massaman curry PASTE not Massaman curry sauce. I purchased my curry paste online. 
To speed up the process in making this dish, prep all of the ingredients beforehand. Open the cans of coconut milk and curry paste prior to making this dish. Have the vegetables and chicken chopped and ready to go.
Calories: 469kcal | Carbohydrates: 23g | Protein: 19g | Fat: 31g | Saturated Fat: 22g | Cholesterol: 36mg | Sodium: 354mg | Potassium: 976mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4310IU | Vitamin C: 33.9mg | Calcium: 64mg | Iron: 6.5mg
Course: Main Course
Cuisine: Indian
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.