Chicken Massaman Curry

Chicken Massaman Curry is an easy, gluten-free weeknight dinner option.

Chicken Massaman Curry is an easy, gluten-free weeknight dinner option.

When I go to the grocery store, I like to stock up for the week. I try to plan in advance so that I have enough food to make several meals, preferably with leftovers. But I’m not actually very good at meal planning. I’m a sucker for fresh, colorful produce and I often wind buying more than I need. On top of that, I also receive a local CSA basket each week with even more produce. 

That’s when my homemade massaman curry comes to the rescue. Massaman Curry is a one-pot meal that’s easy, impressive and an excellent way to use up vegetables. If you’re unfamiliar with Thai cuisine, massaman curry is a great place to start. It’s slightly sweet and slightly spicy (not too spicy). There are versions of this dish that include many spices and unique ingredients but I’m making it easy for you: mix one can of massaman curry paste with one can of coconut milk. It tastes just as good as any curry you’ll get from a Thai restaurant yet it’s easy enough to prepare at the last minute after a hectic day at work.

Chicken Massaman Curry is an easy, gluten-free weeknight dinner option.

In my simplified version of this dish, the main ingredients are coconut milk, massaman curry paste, chicken or beef, onions, potatoes, tomatoes, peanuts and cilantro. On top of those ingredients, you can pretty much add any vegetable you want to use. I’ve added bell peppers to this version and their sweetness works wonderfully with all of the other flavors.

Chicken Massaman Curry is an easy, gluten-free weeknight dinner option.

4.75 from 4 votes
Print
Chicken Massaman Curry
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Chicken Massaman Curry is an easy, gluten-free weeknight dinner option.

Course: Main Course
Cuisine: Thai
Servings: 6 -8 servings
Author: Jennifer Farley
Ingredients
  • 1 13.5 ounce can coconut milk
  • 1 4 ounce can massaman curry paste (I use Maesri)
  • 1 tablespoon high heat oil or clarified butter
  • 5 boneless skinless chicken thighs or breasts, trimmed of fat and cut into large cubes
  • 1 small or half large yellow onion, large dice
  • 1 red bell pepper, large dice
  • 1 yellow bell pepper, large dice
  • 4 mini gold potatoes, quartered
  • 3 plum tomatoes, quartered
  • 1/2 cup packed cilantro, roughly chopped
  • toasted unsalted peanuts for garnish
  • Optional: rice for serving
Instructions
  1. In a medium sized bowl, whisk together the coconut milk and curry paste. Set aside.
  2. In a large dutch oven or pot, heat the oil on medium high until shimmering and then brown the chicken for several minutes.
  3. Stir in the onion, bell peppers, potatoes and tomatoes. Add the coconut milk mixture and stir. Bring to a boil, cover, and turn the heat down to low. Simmer for 20-30 minutes or until the potatoes are soft and chicken is cooked through. Remove from the heat and stir in the cilantro.
  4. Serve over rice if using and garnish with peanuts.

 

Leave a Comment

Your email address will not be published. Required fields are marked *