Nut-Free Massaman Curry

Experience the rich and aromatic flavors of this Nut-Free Massaman Curry, a stunning twist on the classic Thai favorite. Designed for those with nut allergies or anyone seeking a fresh take on Massaman curry, this recipe pairs tender chicken, hearty potatoes, and vibrant carrots with a luscious coconut milk base infused with warming spices like cardamom, cinnamon, and cloves. The perfect balance of tangy tamarind paste, savory fish sauce, and a hint of brown sugar brings the dish to life, while fresh lime juice and cilantro add a bright finish. Ready in just an hour, this comforting curry is a versatile and allergen-friendly option for a family meal or weeknight dinner. Serve it with steamed rice and lime wedges for a satisfying, nut-free culinary journey.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons Vegetable oil
• 1 large Yellow onion, sliced
• 3 pieces Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 4 pods Cardamom pods
• 1 stick Cinnamon stick
• 4 pieces Cloves
• 1 teaspoon Coriander seeds, crushed
• 1 teaspoon Cumin seeds, crushed
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 400 ml Coconut milk
• 500 grams Chicken thighs, boneless and skinless, cut into cubes
• 2 medium Potatoes, peeled and diced
• 2 medium Carrots, peeled and sliced
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 1 tablespoon Tamarind paste
• 1 tablespoon Lime juice
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Salt
• 4 wedges Lime wedges, for serving

Directions

Step 1

Heat vegetable oil in a large pot over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.

Step 2

Add minced garlic and grated ginger to the pot and sauté for another 2 minutes until fragrant.

Step 3

Add cardamom pods, cinnamon stick, cloves, crushed coriander seeds, crushed cumin seeds, turmeric powder, and red chili powder. Stir well to coat the onion mixture with spices.

Step 4

Pour in the coconut milk, scraping the bottom of the pot to release any browned bits.

Step 5

Add the chicken cubes to the pot and stir to combine with the coconut milk and spices.

Step 6

Add the diced potatoes and sliced carrots into the pot. Ensure they are submerged in the coconut milk.

Step 7

Add fish sauce, brown sugar, tamarind paste, and salt. Stir to mix everything well.

Step 8

Bring the mixture to a gentle simmer. Cover the pot and cook for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 9

Stir in lime juice and adjust seasoning with additional salt or fish sauce if necessary.

Step 10

Ladle the curry into bowls, garnish with fresh chopped cilantro, and serve with lime wedges on the side.

Nutrition Facts

Serving size	1754.5 grams (1754.5g)

Amount per serving	% Daily Value*
Calories	1673

Total Fat 66.60g	85%
Saturated Fat 14.70g	74%
Polyunsaturated Fat 16.80g
Cholesterol 430mg	143%
Sodium 5467mg	238%
Total Carbohydrate 173.40g	63%
Dietary Fiber 19.50g	70%
Total Sugars 62.30g
Protein 100.10g	200%

Vitamin D 35IU	175%
Calcium 390mg	30%
Iron 13mg	73%
Potassium 4355mg	93%

*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: 35.4%

Protein: 23.6%

Carbs: 41.0%