Massaman Curry

This fragrant red curry is an excellent traditional Thai dish that’s easy to modify. Simply replace the protein with tofu for a vegan option!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Lunch, Main Course
Cuisine Indian, Thai, Vegan
Servings 4 People


  • 1 chicken breast large, skinless
  • 2 tbsp olive oil
  • 3 shallots thinly sliced
  • 1 tsp cumin
  • 1 tsp coriander
  • 5 tbsp red curry paste
  • 2 cups baby yellow potatoes cut in half
  • 2 large carrots peeled and diced
  • 2 14 oz coconut milk
  • 1 cup water
  • 1/4 tsp cinnamon
  • 1 cardamom and nutmeg to taste
  • 2 tbsp soy sauce or sub tamari or soy sauce, but start with less as they’re saltier
  • 1 tbsp maple syrup or sub stevia to taste
  • 2 tbsp crunchy peanut butter
  • 2 tbsp lime juice
  • rice for a low-carb option, try cauliflower rice
  • lime wedges to garnish
  • fresh cilantro chopped, to garnish
  • roasted salted peanuts chopped, to garnish


  • Heat a large pot over medium heat and add the oil and shallot. Sauté for a few minutes, stirring frequently.
  • Season with cumin and coriander and cook for another few minutes, stirring frequently. Add red curry paste and cook for another few minutes.
  • Add carrots, potatoes, coconut milk, water, cinnamon, cardamom, nutmeg, soy sauce, maple syrup, and peanut butter. Simmer over medium-high heat for 10 minutes. Do not bring to a boil.
  • Add chicken to the curry and simmer for 10-15 minutes, or until fully cooked.
  • Add lime juice and cook a few minutes more. Remove from heat and let stand for a few minutes before serving. *
  • Pour on top of rice and garnish with a lime wedge, fresh cilantro, and chopped peanuts. Enjoy!


*At this point you can adjust the flavours accordingly. Add more maple syrup for sweetness, soy sauce for saltiness, etc.
Keyword Curry, Thai Dishes


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