Easy, Cozy Chicken Massaman Curry
This easy chicken massaman curry recipe comes together quickly and feeds a crowd (plus makes amazing leftovers). A perfect cozy comfort food meal during the winter, or any time of year!
Servings: 6 -8 servings
Ingredients
- 1 can of Massaman curry paste
- 3 tablespoons of oil I prefer avocado
- 2 cans of coconut milk see notes
- 1/2 teaspoon of fresh ginger or fresh ginger paste
- 2 tablespoons of brown sugar
- 2 tablespoons of fish sauce
- 1 tablespoon of lime juice
- 1 tablespoon of Worcestershire sauce
- 1 sweet or yellow onion sliced thinly
- 3 russet potatoes peeled & cubed in small pieces
- 2 carrots peeled and diced/in thin rounds
- 1-2 heaping tablespoons of peanut butter crunchy or creamy...doesn't matter
- 1 pound of boneless skinless chicken sliced very thin
- 1/2 cup of cashews or peanuts if that's all you have
- 1-2 avocados diced
- Sriracha sauce or red pepper flakes to taste
- For serving: 4 cups of cooked jasmine or basmati rice 2 cups uncooked
Instructions
- Like most Thai cooking, so much of this recipe is about PREP. Slice your chicken, chop all your veggies, get all your ingredients assembled, measuring spoons---everything. Once you've done that, everything else is super easy, but parts of it go pretty quickly, so you want to be prepared.
- Get your rice cooking according to the package directions. I use a rice cooker and it's amazing...fluffy, fragrant rice every time.
- Heat the oil in a large (the largest you have--this makes a LOT) saucepan over medium heat. Stir in the curry paste and whisk/stir for about 2-3 minutes (make sure your fan is blowing, it's a crazy strong smell).
- Add 1 can of coconut milk and stir until well blended. Then add the ginger, brown sugar, fish sauce, lime juice, and Worcestershire sauce, stir, and bring to a boil.
- Once it's brought to a boil, add the chicken, then reduce to a simmer. Cook until the chicken is white and cooked through, 5-10 minutes.
- Then add the other can of coconut milk and bring back to a boil. Add the onion, potatoes, carrots, peanut butter, sriracha, and red pepper flakes, and stir until everything is well mixed.
- Cover and simmer for about 15-20 minutes---until the potatoes aren't crunchy in the middle.
- Add the cashews and avocado right at the end, gently stir, then serve hot over rice. Makes awesome leftovers.
Notes
- It helps to partially freeze the chicken breasts beforehand, for easy slicing. You're slicing them thinly enough that they'll still cook just fine.
- The quality of your coconut milk really does matter, and in particular whether it has additives and stabilizers. I use Chaokah canned coconut milk (I order it by the case, since I go through so much, for curries and such). Trader Joe’s full-fat canned coconut milk is usually a good mass option too.
- If you're going to have a ton of leftovers, I'd cook half the rice now and then make the rest fresh later. Fresh rice is always preferable.