High Protein Massaman Curry

Experience the ultimate fusion of flavor and nutrition with this High Protein Massaman Curry, a hearty twist on the classic Thai favorite. This protein-packed dish features succulent chicken breast and tender tofu simmered in a velvety coconut milk base, infused with the rich, aromatic blend of massaman curry paste. Sweet potatoes and chickpeas add texture and a natural sweetness, while toasted peanuts provide a delightful crunch. Balanced with savory fish sauce, a touch of brown sugar, and a bright squeeze of lime juice, this curry is a perfect all-in-one meal. Ready in just over an hour, it’s an ideal choice for meal prep or a comforting dinner. Serve it with jasmine rice or quinoa to maximize the protein punch and enjoy a meal that’s as nutritious as it is delicious. Perfect for lovers of Thai cuisine looking for a health-conscious option!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 200 grams Firm tofu
• 4 tablespoons Massaman curry paste
• 400 milliliters Coconut milk
• 200 milliliters Chicken broth
• 2 medium Sweet potatoes, peeled and cubed
• 1 large Onion, sliced
• 1 can Chickpeas, drained and rinsed
• 50 grams Peanuts, unsalted
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 2 tablespoons Lime juice
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 Red chilies, sliced (optional for heat)

Directions

Step 1

Cut the chicken breast into bite-sized pieces and dice the firm tofu into 1-inch cubes.

Step 2

In a large pot or a deep skillet, heat the vegetable oil over medium heat. Add the onion slices and sauté until translucent, about 5 minutes.

Step 3

Add the curry paste to the onions and stir, cooking for another 2 minutes until the paste is fragrant.

Step 4

Add the chicken pieces to the pot and stir to coat them well with the curry paste and onions. Cook until the chicken is no longer pink on the outside, about 5 minutes.

Step 5

Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

Step 6

Add the sweet potato cubes, chickpeas, and tofu to the pot. Stir in the fish sauce, brown sugar, salt, and black pepper.

Step 7

Cover the pot and let the curry simmer on low heat until the sweet potatoes are soft and the chicken is fully cooked, about 30 minutes.

Step 8

Taste for seasoning and adjust with more fish sauce or sugar if needed. Stir in the lime juice and peanuts.

Step 9

Garnish with fresh cilantro and, if desired, sliced red chilies for extra heat.

Step 10

Serve hot over steamed jasmine rice or quinoa for an extra protein boost.

Nutrition Facts

Serving size	2457.2 grams (2457.2g)

Amount per serving	% Daily Value*
Calories	2855

Total Fat 95.40g	122%
Saturated Fat 16.50g	83%
Polyunsaturated Fat 16.80g
Cholesterol 425mg	142%
Sodium 8737mg	380%
Total Carbohydrate 273.90g	100%
Dietary Fiber 54.20g	194%
Total Sugars 91.20g
Protein 241.50g	483%

Vitamin D 25IU	125%
Calcium 830mg	64%
Iron 26mg	142%
Potassium 5378mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 33.1%

Carbs: 37.5%