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Homemade Massaman Curry in a bowl.
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4.86 from 41 votes

Homemade Massaman Curry Recipe

Savor the exotic taste of our Homemade Massaman Curry. It’s a delightful mix of creamy peanut butter and coconut, enriched with juicy chicken, carrots, and potatoes – an ultimate comfort food adventure!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Diet: Dairy Free
Calories: 2260kcal
Author: Andrea

Ingredients

  • 2 tablespoons olive oil OR coconut oil OR vegetable oil
  • 1/2 yellow onion diced
  • 3 russet potatoes peeled and cut into 1/2-inch cubes
  • 3 carrots peeled and sliced into 1/8-inch thick slices 
  • 2 (13.5 oz) can coconut milk*
  • 1 1/2 cup low-sodium chicken broth
  • 3 tbsp smooth peanut butter
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp red curry paste
  • 1 4 oz. can massaman curry OR homemade curry paste - see NOTES below
  • 1 lb chicken breasts thinly sliced
  • 1/2 cup chopped roasted peanuts

Instructions

  • In a large skillet or Dutch oven set over medium heat, add the oil. When the oil is hot, sauté the onion until tender.
  • Add the carrots and potatoes, and cook for 5 minutes.
  • Pour in the coconut milk and chicken broth, and bring the mixture to a simmer. Add peanut butter, brown sugar, lime juice, fish sauce, and curry paste; mix to combine.
  • Let the potatoes and carrots simmer for 10 minutes, then add the sliced chicken. Continue cooking for an additional 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.
  • Remove from the heat, serve over freshly cooked white or brown rice. Garnish with additional peanuts, sliced lime, and Thai basil, if desired.

Video

Notes

* I used Chaokoh brand coconut milk.
For homemade Massaman curry paste, in a small mixing bowl combine: 3 cloves of minced garlic, 2 teaspoons of coriander, 1 teaspoon of lemongrass paste, 1 teaspoon of salt, 3/4 teaspoon of black pepper, 1/2 teaspoon of cumin, 1/2 teaspoon of ginger, 1/8 teaspoon of nutmeg, 1/8 teaspoon of cinnamon, 1/8 teaspoon of cardamom, and a pinch of cloves.
 
STORE the Massaman Curry in an airtight container in the refrigerator; it will stay good for up to 4 days. To FREEZE, store the leftovers in a freezer-safe container. It keeps well for up to 2 months when stored in a freezer-safe container.
To REHEAT, thaw in the refrigerator if frozen, then warm on the stove over medium heat until heated through. Alternatively, microwave in a microwave-safe dish, stirring occasionally, until hot.

Nutrition

Serving: 6serving | Calories: 2260kcal | Carbohydrates: 194g | Protein: 152g | Fat: 105g | Saturated Fat: 19g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 54g | Trans Fat: 0.1g | Cholesterol: 290mg | Sodium: 2736mg | Potassium: 6274mg | Fiber: 24g | Sugar: 46g | Vitamin A: 33253IU | Vitamin C: 67mg | Calcium: 344mg | Iron: 12mg