Massaman Chicken Curry
with cauliflower rice / broccoli
This mild curry is common in Thailand but is influenced by Indian spices, resulting in a unique mix of flavors. Potatoes (sweet potatoes in this version) 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.
- Garlic - 2 cloves, chopped
- Shallots - 2 cloves, diced
- Ginger - 1 inch, grated
- Curry paste, Massaman - 2 Tbsp (sub red curry paste)
- Coriander, ground - 1 tsp
- Cumin - 1/2 tsp
- Cinnamon - 1/2 tsp
- Cauliflower - 12 oz, florets
- Butter - 1 Tbsp
- Sweet potatoes - 12 oz, peeled and cubed
- Onions, red - 1/2, thinly sliced
- Chicken thighs, boneless and skinless - 1 lb, chopped into bite-sized pieces
- Oil, cooking - 1 Tbsp
- Stock, any type - 1 cup
- Coconut milk, light - 1 cup
- Tamarind concentrate - 2 Tbsp
- Fish sauce - 1 Tbsp (sub aminos)
- Sunflower seed butter - 1 Tbsp (sub any nut butter)
- Limes - 1, wedges
- Cilantro - 2 Tbsp, chopped
- Broccoli - 12 oz, chopped
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/4 cup
- Cauliflower rice - (Double if making Tuesday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Sweet potatoes / Broccoli / Onions / Garlic / Shallots / Ginger - Prep as directed. Store sweet potatoes, broccoli, and onions each in their own container. Combine garlic, shallots, and ginger in one container. (Can be done up to 5 days ahead)
- Make curry base - Combine 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)
- 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 sweet 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 sunflower seed 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 cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled).
- Serve curry over cauliflower rice with cilantro on top and broccoli on the side. Serve with extra lime wedges for squeezing over curry and / or broccoli. Enjoy!
Delicious! I made the tofu version and added some bell peppers, plus we just tossed the broccoli in for the final minute of cooking, since our son likes it nearly raw. A great recipe bursting with flavors — the lime really makes it sing.0 Helpful
Delicious!! This was added to our favorites list. We ordered the Massaman curry from Amazon since we couldn't find it at the grocery store. I will put more chicken in it next time.0 Helpful
I was not a fan but the boyfriend was. Not a big fan of the curry paste we have.0 Helpful
I swapped massaman for green curry paste since I had some. It still turned out good, though not my favorite. There were a lot of flavors going on, but the tamarind tanginess came through pretty strongly. I might use less next time, because I don't like the strong tanginess that much.0 Helpful
I thought this was delicious! I threw some other veggies in there (peppers, etc) and it was absolutely fantastic! Will make again.0 Helpful
It was ok. I felt that all the flavours just sort of blended together but not to create something that's larger than the sum of its parts, rather it was very monotone and gentle in flavour. I did expect a bit more from it. That said it was alright, nothing wrong with it, just not wowing either.0 Helpful