Massaman Curry Thai Dish (Printer-Friendly)
A rich Thai curry with tender chicken, creamy coconut milk, potatoes, and warm spices simmered to perfection.
# The Ingredients You'll Need:
→ Proteins
01 -
1 lb boneless chicken thighs, cut into bite-sized pieces
→ Vegetables & Aromatics
02 -
2 medium Yukon gold potatoes, diced
03 -
1 large sweet onion, chopped
→ Liquids & Broths
04 -
1 can (13.5 oz) full-fat coconut milk
05 -
1 cup low-sodium vegetable broth
06 -
2 tbsp fresh lime juice
→ Spices & Seasonings
07 -
3 tbsp Massaman curry paste
08 -
1 tbsp fish sauce
09 -
2 tbsp brown sugar
10 -
1 cinnamon stick
11 -
1 star anise (optional)
→ Nuts
12 -
1/2 cup toasted unsalted peanuts
# Step-by-Step Instructions:
01 -
Heat oil in a large pot over medium heat. Sauté chopped onions until translucent, about 5 minutes.
02 -
Add chicken thighs to the pot and cook until browned on all sides, approximately 5 to 7 minutes.
03 -
Stir in Massaman curry paste and cook for 1 minute until fragrant.
04 -
Pour in coconut milk and vegetable broth, then bring the mixture to a gentle simmer.
05 -
Add diced potatoes, toasted peanuts, brown sugar, fish sauce, cinnamon stick, and optionally star anise. Simmer uncovered for 30 to 40 minutes until potatoes are tender.
06 -
Stir in fresh lime juice just before serving to enhance flavors.
# Extra Tips:
01 -
Allow the curry to simmer gently; prolonged simmering helps tenderize the chicken and fully infuses flavors.