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.
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:
- 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:
- 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
Sauteed Broccoli:
- Broccoli - 12 oz , chopped
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/4 cup
Prep
- 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)
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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 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!
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