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

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

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

Share

Share on email
Email
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest