Massaman Chicken Curry
with rice / broccoli
This mild curry is common in Thailand but is influenced by Indian spices, resulting in a unique mix of flavors. Potatoes are a hallmark of Massaman curry and make this a hearty, satisfying meal.
Smarts: Like most curries, the vegetables and proteins can be easily swapped out, so feel free to adjust according to your preferences.
Smarts: Like most curries, the vegetables and proteins can be easily swapped out, so feel free to adjust according to your preferences.
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Ingredients
Massaman Curry Base:
- Peanuts, roasted and unsalted - 1/4 cup , chopped
- Garlic - 2 cloves , chopped
- Shallots - 2 cloves , diced
- Ginger, fresh - 1 inch , grated
- Curry paste, Massaman - 2 Tbsp (sub red curry paste)
- Coriander, ground - 1 tsp
- Cumin, ground - 1/2 tsp
- Cinnamon - 1/2 tsp
Massaman Chicken Curry:
- Rice, uncooked white or brown - 3/4 cup
- Onions, red - 1/2 , thinly sliced
- Chicken thighs, boneless and skinless - 1 lb , chopped into bite-sized pieces
- Potatoes, russet - 1 lb , peeled and cubed
- Oil, cooking - 1 Tbsp
- Stock, any type - 1 cup
- Coconut milk, light - 1 cup
- Tamarind concentrate - 2 Tbsp
- Fish sauce - 1 Tbsp (sub soy sauce)
- Peanut butter - 1 Tbsp
- Limes - 1 , wedges
- Cilantro - 2 Tbsp , chopped
Sauteed Broccoli:
- Broccoli - 12 oz , chopped
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/4 cup
Prep
- Rice - (Double if making Tuesday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Broccoli / Onions / Peanuts / Garlic / Shallots / Ginger - Prep as directed. Store broccoli and onions each in their own container. Combine peanuts, garlic, shallots, and ginger in one container. (Can be done up to 5 days ahead)
- Make curry base - Combine peanuts, garlic, shallots, ginger, curry paste, coriander, cumin, and cinnamon. (Can be done up to 5 days ahead)
- Chicken - Chop chicken into bite-sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
- Potatoes - Peel and cube. If not using right away, soak in water to prevent browning.
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Make
- Heat a Dutch oven with oil (portion for curry) over medium-high heat. Add chicken and saute until chicken is golden brown on the outside but not cooked through, 2 to 3 minutes.
- Add curry base and onions and saute until onions are starting to soften, 3 to 4 minutes.
- Add potatoes, stock (portion for curry), and coconut milk. Bring to a low simmer and cover with the lid.
- Simmer, covered, until potatoes are tender, 12 to 15 minutes.
- When curry is nearly finished, heat a wok or skillet over medium-high heat. Add oil (portion for broccoli) and then broccoli and a pinch of salt. Saute broccoli for 2 minutes to get it started cooking.
- Pour stock (portion for the broccoli) over top and cover with a lid or foil. Steam broccoli until tender, ~5 minutes.
- Return to curry and stir in tamarind concentrate, fish sauce, and peanut butter. Simmer, uncovered, for 1 minute more.
- Slice limes into wedges and chop cilantro.
- Remove curry from heat and squeeze half the lime wedges over top. Season with some salt.
- If rice was made ahead, reheat in the microwave (reserve half if doubled).
- Serve curry over rice with cilantro on top and broccoli on the side. Serve with extra lime wedges for squeezing over curry and / or broccoli. Enjoy!
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