Chicken Massaman Curry

Chicken Massaman Curry

79
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"This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice."

Ingredients

55 m {{adjustedServings}} servings 690 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 690 kcal
  • 34%
  • Fat:
  • 41.2 g
  • 63%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1221 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
  2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
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Reviews

79
  1. 103 Ratings

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Good basic recipe, although you really want to start off frying the paste first with the oil for a couple minutes and then add the creamy part of the coconut milk. Let the two mix better. I al...

This was FABULOUS!! I always order this dish at my favorite Thai restaurant -- I made this for dinner tonight and it was just as good, if not better! I used lite coconut milk and I added some ...

I couldn't find massaman curry paste anywhere, so I had to use red curry paste. I also used sweet potato instead of white and added onions and carrots as per another reviewer's suggestion. The t...