Masaman Chicken Curry

Dive into the rich, aromatic flavors of Masaman Chicken Curry, a Thai-inspired dish that's a perfect harmony of sweet, savory, and tangy notes. This comforting curry combines tender chicken thighs, creamy coconut milk, and hearty chunks of potatoes simmered in a fragrant Masaman curry paste. A touch of tamarind and fish sauce adds depth, while roasted peanuts bring a delightful crunch. The recipe is finished with a squeeze of fresh lime and optional cilantro for a fresh burst of flavor. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or special occasions, especially when paired with steamed jasmine rice or warm flatbread. Indulge in this irresistible fusion of exotic spices and traditional comfort food.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams chicken thighs
• 3 tablespoons Masaman curry paste
• 400 ml coconut milk
• 1 large onion
• 2 medium potatoes
• 50 grams peanuts
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon tamarind paste
• 2 tablespoons vegetable oil
• 200 ml water
• 1 whole lime
• 1 teaspoon salt
• 2 tablespoons fresh cilantro (optional, for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

Peel the potatoes and cut them into 2-3 cm cubes. Slice the onion into wedges.

Step 3

Heat the vegetable oil in a large pot or deep skillet over medium heat.

Step 4

Add the Masaman curry paste to the hot oil and sauté for 1-2 minutes until fragrant.

Step 5

Stir in 100 ml of coconut milk and cook for 2-3 minutes, stirring frequently, until the oil starts to separate from the curry paste.

Step 6

Add the chicken pieces to the pot and coat them with the curry mixture. Cook for 3-5 minutes until the chicken is no longer pink on the outside.

Step 7

Pour in the remaining coconut milk and 200 ml of water. Stir to combine.

Step 8

Add the potato cubes, onion wedges, and peanuts to the pot. Bring the curry to a gentle boil, then reduce the heat to a simmer.

Step 9

Stir in the fish sauce, brown sugar, tamarind paste, and salt. Simmer uncovered for 25-30 minutes, or until the potatoes are tender and the chicken is fully cooked.

Step 10

Taste the curry and adjust seasoning if needed. Squeeze in the juice of half a lime for a hint of acidity.

Step 11

Serve the curry hot, garnished with chopped fresh cilantro (if using). Accompany with steamed jasmine rice or flatbread for a complete meal.

Nutrition Facts

Serving size	1930.1 grams (1930.1g)

Amount per serving	% Daily Value*
Calories	2329

Total Fat 110.80g	142%
Saturated Fat 25.00g	125%
Polyunsaturated Fat 21.70g
Cholesterol 470mg	157%
Sodium 5253mg	228%
Total Carbohydrate 185.20g	67%
Dietary Fiber 19.40g	69%
Total Sugars 61.10g
Protein 157.70g	315%

Vitamin D 35IU	175%
Calcium 295mg	23%
Iron 12mg	64%
Potassium 4661mg	99%

*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: 42.1%

Protein: 26.6%

Carbs: 31.3%