Massaman Curry

5 from 1 vote
Print Pin
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 1003kcal

Ingredients

Curry

  • 1/2 cup Jasmine rice rinsed
  • 1 cup Coconut milk
  • 2 oz Massaman curry paste you will have to get this at your local Asian market
  • 8 oz Chicken thighs
  • 1 TBSP Fish sauce
  • 1 TBSP Tamarind
  • 1 TBSP Brown sugar
  • ½ medium Sweet potatoes cut into chunks
  • 1/2 cup Onion sliced thin
  • 2 TBSP Peanuts
  • 2 Naan bread
  • 1 TBSP Fresh cilantro chopped plus more for garnish

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prep all ingredients per instructions above.
  • Cook the rice according to the directions on the package.
  • Add half of the coconut milk to a skillet, then cook it over medium heat until it breaks or separates (the oil separates). Next, add the massaman curry paste and stir-fry until fragrant. Add the chicken to the skillet and the rest of the coconut milk. Pour in enough water to cover. Next, add fish sauce, tamarind juice, and sugar. Bring to a boil, then simmer for 20 minutes.
  • Add the potatoes and the onions and simmer for 20 more minutes. If the vegetables and the chicken cook sooner (it's done when fork-tender), take off the heat momentarily.
  • Finally, add the peanuts and adjust the seasonings — more fish sauce if it needs salt, more tamarind juice to get the right acidity, and more sugar to make it sweeter.
  • Warm the naan in a nonstick pan over medium heat on both sides.
  • Serve curry with Jasmine rice, naan, and garnish with cilantro. Enjoy with coconut water.

Nutrition

Calories: 1003kcal | Carbohydrates: 110g | Protein: 47g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1370mg | Potassium: 1318mg | Fiber: 6g | Sugar: 11g | Vitamin A: 847IU | Vitamin C: 12mg | Calcium: 183mg | Iron: 4mg

Massaman Curry

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 1003 kcal

Ingredients
 
 

Curry

  • 1/2 cup Jasmine rice rinsed
  • 1 cup Coconut milk
  • 2 oz Massaman curry paste you will have to get this at your local Asian market
  • 8 oz Chicken thighs
  • 1 TBSP Fish sauce
  • 1 TBSP Tamarind
  • 1 TBSP Brown sugar
  • ½ medium Sweet potatoes cut into chunks
  • 1/2 cup Onion sliced thin
  • 2 TBSP Peanuts
  • 2 Naan bread
  • 1 TBSP Fresh cilantro chopped plus more for garnish

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • Prep all ingredients per instructions above.
  • Cook the rice according to the directions on the package.
  • Add half of the coconut milk to a skillet, then cook it over medium heat until it breaks or separates (the oil separates). Next, add the massaman curry paste and stir-fry until fragrant. Add the chicken to the skillet and the rest of the coconut milk. Pour in enough water to cover. Next, add fish sauce, tamarind juice, and sugar. Bring to a boil, then simmer for 20 minutes.
  • Add the potatoes and the onions and simmer for 20 more minutes. If the vegetables and the chicken cook sooner (it's done when fork-tender), take off the heat momentarily.
  • Finally, add the peanuts and adjust the seasonings — more fish sauce if it needs salt, more tamarind juice to get the right acidity, and more sugar to make it sweeter.
  • Warm the naan in a nonstick pan over medium heat on both sides.
  • Serve curry with Jasmine rice, naan, and garnish with cilantro. Enjoy with coconut water.

Nutrition

Calories: 1003kcalCarbohydrates: 110gProtein: 47gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 101mgSodium: 1370mgPotassium: 1318mgFiber: 6gSugar: 11gVitamin A: 847IUVitamin C: 12mgCalcium: 183mgIron: 4mg
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