Thai Massaman Curry Recipe with Chicken
This Thai massaman curry recipe with chicken and potatoes slow-cooks in one pot for a delicious dinner served with rice.
Equipment
- Measuring cups and spoons
- Cutting board and sharp knife
- Pot or deep wok
- Ladle or spatula
Ingredients
- 2 tbsp oil
- 1½ tbsp massaman curry paste
- 1 cup water
- 1½ cup coconut milk
- 6 chicken drumsticks
- ½ tbsp Thai tamarind paste
- 2 tbsp fish sauce
- 1½ tbsp palm sugar
- a pinch of salt
- 2 large potatoes cut into bite-sized chunks
- 1 onion chopped
- 1 handful roasted peanuts unsalted
Instructions
- Heat oil in a large wok over medium heat. Add massaman curry paste and stir-fry until fragrant.
- Add water and bring to a boil. Once the curry paste oil rises to the top, pour in the coconut milk and let it come to a full boil.
- Add chicken legs, palm sugar, fish sauce, salt, and tamarind paste. Simmer 5–10 minutes, flipping halfway, until the chicken surface is opaque.
- Add potatoes, cover with a lid, and simmer 20 minutes or until the chicken is cooked and potatoes are fork-tender.
- Add chopped onion and simmer a few more minutes.
- Garnish with roasted peanuts and serve with jasmine rice. Enjoy!
Video
Nutrition Facts
Thai Massaman Curry Recipe with Chicken
Amount per Serving
Calories
705
% Daily Value*
Fat
48
g
74
%
Saturated Fat
26
g
163
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
13
g
Cholesterol
139
mg
46
%
Sodium
1239
mg
54
%
Potassium
1275
mg
36
%
Carbohydrates
38
g
13
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
33
g
66
%
Vitamin A
1256
IU
25
%
Vitamin C
33
mg
40
%
Calcium
79
mg
8
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.