Description
A rich and flavorful Thai curry made with tender chicken, potatoes, and roasted peanuts simmered in a fragrant Massaman curry sauce.
Ingredients
Units
Scale
- 1.5 lbs chicken thighs, boneless and skinless, cut into chunks
- 2 tbsp Massaman curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 medium potatoes, peeled and cubed
- 1 onion, sliced
- 1/2 cup roasted peanuts
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 2 bay leaves
- Salt to taste
Instructions
- Heat oil in a large pot over medium heat. Add Massaman curry paste and cook for 1-2 minutes until fragrant.
- Add the chicken pieces and cook until lightly browned.
- Pour in the coconut milk and chicken broth, stirring well to combine.
- Add the potatoes, onion, cinnamon stick, and bay leaves. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until the chicken is tender and potatoes are cooked.
- Stir in fish sauce, tamarind paste, brown sugar, and peanuts. Simmer for an additional 5 minutes.
- Remove cinnamon stick and bay leaves. Adjust seasoning with salt if needed.
- Serve hot with steamed jasmine rice.
Notes
- You can substitute beef or tofu for chicken if desired.
- For a creamier curry, use full-fat coconut milk.
- Adjust the level of curry paste to control the heat.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg