Thai Massaman Chicken Curry

Name: Thai Massaman Chicken Curry
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Thai,Asian
Ingredients: 2 tablespoons vegetable oil; 1/2 small onion, sliced; 1 (2-inch) piece ginger, peeled and grated; 4 to 5 cloves garlic, minced; 1 Thai bird's eye chile, sliced, or 1/2 to 3/4 teaspoon chile flakes or cayenne pepper; 1/2 cup chicken stock; 1 stalk lemongrass, bottom 4 inches minced, or 2 to 3 tablespoons frozen or bottled prepared lemongrass; 3 bay leaves; 1 teaspoon turmeric; 1/4 cup chopped unsalted dry-roasted cashews, plus a handful more to finish; 1 teaspoon ground coriander; 1 teaspoon whole cumin seed; 1/8 teaspoon cardamom; 1 teaspoon tamarind paste, or 1 tablespoon fresh lime juice; 3/4 teaspoon shrimp paste; 2 tablespoons fish sauce; 1 tablespoon palm sugar, liquid or grated cake form, or brown sugar; 1/2 to 1 pound chicken pieces, or chopped chicken breast/thigh; 1 (14-ounce) can coconut milk, not lite; 2 medium waxy potatoes, cut into 1-inch chunks; 1 small red bell pepper, thinly sliced; 1 medium tomato, halved and sliced 1/4-inch thick; 1/4 cup chopped cilantro, for garnish; Cooked jasmine rice, for serving

A homemade Thai massaman curry is crafted from scratch, providing a fresh alternative to packaged curry pastes.

⭐ 4.1 (232 reviews) Prep: 15 minCook: 50 minTotal: 65 minYields: 4 servings

Category Tags:

Dinner Entree Lunch

Cuisine Tags:

Thai Asian

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Ingredients

2 tablespoons vegetable oil
1/2 small onion, sliced
1 (2-inch) piece ginger, peeled and grated
4 to 5 cloves garlic, minced
1 Thai bird's eye chile, sliced, or 1/2 to 3/4 teaspoon chile flakes or cayenne pepper
1/2 cup chicken stock
1 stalk lemongrass, bottom 4 inches minced, or 2 to 3 tablespoons frozen or bottled prepared lemongrass
3 bay leaves
1 teaspoon turmeric
1/4 cup chopped unsalted dry-roasted cashews, plus a handful more to finish
1 teaspoon ground coriander
1 teaspoon whole cumin seed
1/8 teaspoon cardamom
1 teaspoon tamarind paste, or 1 tablespoon fresh lime juice
3/4 teaspoon shrimp paste
2 tablespoons fish sauce
1 tablespoon palm sugar, liquid or grated cake form, or brown sugar
1/2 to 1 pound chicken pieces, or chopped chicken breast/thigh
1 (14-ounce) can coconut milk, not lite
2 medium waxy potatoes, cut into 1-inch chunks
1 small red bell pepper, thinly sliced
1 medium tomato, halved and sliced 1/4-inch thick
1/4 cup chopped cilantro, for garnish
Cooked jasmine rice, for serving

Instructions

Heat a wok or large pot over medium-high heat, then add oil and stir-fry onion, ginger, garlic, and chile for 1-2 minutes.
Incorporate stock, lemongrass, bay leaves, turmeric, chopped cashews, coriander, cumin, cardamom, tamarind (or lime juice), shrimp paste, fish sauce, and sugar; stir until a light boil is reached.
Add chicken, stir to coat, then add coconut milk and potatoes; stir, bring to a boil, and reduce to a low simmer.
Simmer for 30-40 minutes, stirring occasionally, until chicken and potatoes are tender; add red bell pepper and tomato during the last 10-15 minutes.
Taste the curry and adjust seasonings as needed with fish sauce (for salt), chile (for spice), sugar (for sourness), tamarind/lime (for salt/sweet), or coconut milk (for excess spice).
Stir in extra cashews, then serve in bowls, optionally garnished with fresh cilantro and accompanied by Thai jasmine rice.

Nutritional Info (per serving)

Calories: 663 kcal

Carbohydrate: 40 g

Cholesterol: 135 mg

Fiber: 4 g

Protein: 38 g

Saturated Fat: 23 g

Sodium: 1001 mg

Sugar: 8 g

Fat: 41 g

Unsaturated Fat: 0 g