Skip the takeout and make the best Massaman Curry at home that's also easy and healthy. A red curry paste is used to make the base of the coconut milk sauce, then chicken and veggies round it out.
1 ¼ -1 ½lbs.chicken thighsor breasts, cut into bite-sized pieces
2cans coconut milkfull-fat
4oz.jar red curry pastemild or medium
1tsp.saltto taste
¼tsp.black pepper
2Tbsp.peanut buttercreamy
2Tbsp.soy sauceor Tamari
1Tbsp.lime juicefreshly squeezed
1Tbsp.sugaror brown sugar
½cuppeanutsroasted, salted, coarsely chopped
Cilantrofinely chopped, for serving
Basmati ricefor serving
Instructions
Add the oil to a large skillet or Dutch oven over medium heat. Saute the onion for 2-3 minutes. Mix in the garlic, ginger, cumin, coriander, and cinnamon. Cook for another 1-2 minutes or until fragrant.
Add the carrots, potatoes, chicken thighs and saute another 3 minutes. Pour in the coconut milk, and add the curry paste, salt, and black pepper. Bring everything to a boil and then reduce the heat to medium-low. Simmer, uncovered, for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the peanut butter, soy sauce, lime juice, sugar and peanuts. Serve over basmati rice with a sprinkle of finely chopped cilantro.
Video
Notes
Meal Prep and Storage
How to prep ahead: You can chop the veggies and leave in the fridge for up to 2 days.
How to store: After the curry is at room temperature, store it in an airtight container in the refrigerator for up to 3-4 days.
How to freeze: You can freeze your leftover curry for up to 3-4 months. Let it come to room temperature, and then place it in an airtight container in the refrigerator for at least 4 hours before transferring to the freezer.
How to reheat: If refrigerated, you can reheat the curry on the stovetop (this is the recommended method) or quickly reheat it in the microwave. If stored in the freezer, let it thaw in the refrigerator and then reheat on the stove or in the microwave.