Massaman Curry might actually be one of the most delicious dishes ever invented by humankind. Such lofty accolades can only come from lofty flavors, and indeed every bite of this curry is a mountain of taste like you won’t believe. The vegetables within are tender and fresh, adding dimension to the creamy, fragrant, and peanutty sauce. The chicken, cooked exclusively in said amazing sauce, is juicy and savory. The potatoes are fluffy and buttery, while the sauce constantly unveils new layers of spice and seasoning from the lime, red pepper flakes, and ginger… it’s hard not to wax poetic when describing Massaman Curry. Rice is recommended, but you might not need it, because you’ll be tempted to simply lick your plate clean. Thai delivery can’t compare to what you can make at home!
Ingredients
- 2 tablespoons vegetable oil, divided
- 3 carrots, peeled and sliced into 1/8-inch coins
- 1 red pepper, diced
- 1 yellow onion, diced
- 1 clove of garlic, minced
- 1 (4-ounce) can Massaman curry paste
- 2 (13.6-ounce) cans of coconut milk, divided
- 2 tablespoons lime juice
- 1/2 teaspoon fresh ginger, grated
- 2 tablespoons cilantro, chopped, plus more for garnish, optional
- 2 tablespoons brown sugar, packed
- 1 tablespoon fish sauce
- 1 pound chicken breast, cut into bite-size pieces
- 4 Yukon Gold potatoes, peeled and cut into 1/2- to 1-inch cubes
- 1/2 cup dry roasted peanuts, plus more for optional garnish
- red pepper flakes, to taste
- 1 tablespoon creamy peanut butter
- 1/2 teaspoon salt
- rice, optional, cooked, for serving, preferably jasmine rice or another aromatic rice
Directions
Step 1 –Heat 1 tablespoon of vegetable oil in a large pot or a dutch oven.
Step 2 –Add the carrots, red pepper, and onion to the hot oil.
Step 3 –Stir and cook the vegetables until the onion is translucent, about 6-8 minutes.
Step 4 –Add the garlic, stirring and cooking until fragrant, about 1 minute.
Step 5 –Transfer the cooked vegetables to a bowl.
Step 6 –Heat the remaining vegetable oil in the pot.
Step 7 –Add the curry paste and cook until starting to brown, about 2-3 minutes.
Step 8 –Add 1 can of coconut milk to the curry paste, stirring until blended.
Step 9 –Add the lime juice, ginger, cilantro, brown sugar, and fish sauce.
Step 10 –Bring the mixture to a boil.
Step 11 –Add the chicken to the boiling mixture.
Step 12 –Reduce the mixture to a simmer and cook until the chicken is white and cooked through at 165 degrees F, about 6-7 minutes.
Step 13 –Add the remaining coconut milk, cooked vegetable mixture, potatoes, peanuts, red pepper flakes, peanut butter, and salt to the pot.
Step 14 –Cover and let the mixture simmer until the potatoes are fork tender, about 15-20 minutes.
Step 15 –Serve warm, garnished with extra cilantro and peanuts, and atop cooked rice.
