Homemade Massaman Curry Recipe

4.86 from 42 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

Cook Time30

Total Time50

Course: Main Course

Cuisine: Indian

Diet: Dairy Free

Servings: servings

Calories: 452kcal

Author: Andrea

Ingredients

2 Tbsp 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 for 3-4 days. To FREEZE, store the leftovers in a freezer-safe container for up to 2 months.

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