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Chicken Massaman Curry

Chicken Massaman Curry

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
pct2

pct2

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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

allmonde
73

allmonde

10/9/2009

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 also didn't add peanut butter, because I think that's cheating kind of and another user complained about the thickness of the curry (I like mine soupy, too). I would just use peanuts, throwing them in with the potatoes or at the end, and maybe peanut oil to fry it all up with.

rollergirrrl
67

rollergirrrl

5/19/2008

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 carrots, basil and unsalted cashews. I didn't have tamarind paste, but here's a good substitute: I processed equal parts dried apricots, prunes, raisins and lemon juice. IT WAS TO DIE FOR!!! I served it over brown rice and both my husband and I loved it. THANKS!!!

Bobbi123
41

Bobbi123

10/5/2009

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 texture of the sauce was perfect, but I found it almost needed to be a little sweeter. I might add a little more brown sugar next time. Overall, we liked it quite a bit and plan to make it again.

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