Thai Massaman Chicken Curry

by SpiceRouteCooks
Prep: 15m
Cook: 30m
poultry
Thai Massaman Chicken Curry - Image

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Ingredients
Servings:6
2tbspolive oil
1sweet onion
4garlic cloves
2tspginger paste
1tspcumin
1tspcoriander
1/2tspcinnamon
2cupYukon gold potatoes
1cupcarrots
1 1/2lbboneless skinless chicken thighs
27ozfull-fat coconut milk
4ozred curry paste
1tspsalt
1/4tspblack pepper
2tbsppeanut butter
2tbspsoy sauce
1tbsplime juice
1tbspsugar
1/2cuppeanuts
cilantro
basmati rice
Nutrition Facts

Per serving

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Instructions
  1. 1

    Build the aromatic base

    Add the oil to a large skillet or Dutch oven over medium heat. Sauté the onion for 2–3 minutes, until softened and translucent. Stir in the minced garlic, ginger paste, cumin, coriander, and cinnamon. Cook for another 1–2 minutes until the spices bloom and the kitchen smells incredible.

  1. 2

    Add chicken and vegetables

    Add the potatoes (cut into ½-inch chunks), carrots (cut into ¼-inch slices), and chicken thighs (cut into bite-sized pieces). Sauté for about 3 minutes to get a little color on the chicken. Pour in the coconut milk and add the red curry paste, salt, and black pepper. Stir everything together and bring to a full boil.

  2. 3

    Simmer until tender

    Once boiling, reduce the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally. You want the chicken cooked through and the potatoes and carrots fork-tender. The sauce will thicken slightly and turn a beautiful deep orange.

  3. 4

    Finish and serve

    Stir in the peanut butter, soy sauce, lime juice, sugar, and chopped peanuts. Taste and adjust salt if needed. Serve over basmati rice with fresh cilantro scattered on top.

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Thai Massaman Chicken Curry

Created by: SpiceRouteCooks

Prep Time: 15m
Cook Time: 30m
Servings: 6

Ingredients

  • 2 tbsp olive oil
  • 1 sweet onion
  • 4 garlic cloves
  • 2 tsp ginger paste
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 2 cup Yukon gold potatoes
  • 1 cup carrots
  • 1 1/2 lb boneless skinless chicken thighs
  • 27 oz full-fat coconut milk
  • 4 oz red curry paste
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp sugar
  • 1/2 cup peanuts
  • cilantro
  • basmati rice

Instructions

  1. Build the aromatic baseAdd the oil to a large skillet or Dutch oven over medium heat. Sauté the onion for 2–3 minutes, until softened and translucent. Stir in the minced garlic, ginger paste, cumin, coriander, and cinnamon. Cook for another 1–2 minutes until the spices bloom and the kitchen smells incredible.
  2. Add chicken and vegetablesAdd the potatoes (cut into ½-inch chunks), carrots (cut into ¼-inch slices), and chicken thighs (cut into bite-sized pieces). Sauté for about 3 minutes to get a little color on the chicken. Pour in the coconut milk and add the red curry paste, salt, and black pepper. Stir everything together and bring to a full boil.
  3. Simmer until tenderOnce boiling, reduce the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally. You want the chicken cooked through and the potatoes and carrots fork-tender. The sauce will thicken slightly and turn a beautiful deep orange.
  4. Finish and serveStir in the peanut butter, soy sauce, lime juice, sugar, and chopped peanuts. Taste and adjust salt if needed. Serve over basmati rice with fresh cilantro scattered on top.

Notes & Tips

Massaman curry is one of those dishes that tells a story in every bite. It comes from southern Thailand, where the spice routes brought Persian and Indian flavors together with Southeast Asian cooking — which is why you're getting cinnamon and cumin in a Thai curry. That warm, slightly sweet, coconut-peanut sauce is entirely its own thing, and once you've made it at home you'll understand why people keep ordering it at Thai restaurants. Red curry paste (Thai Kitchen is easy to find; Mae Ploy or Maesri from an Asian market if you can swing it) does most of the heavy lifting here. Don't skip the lime juice at the end — it lifts the whole pot.