Massaman Chicken Curry Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 4.8 (5)

Massaman Chicken Curry Recipe

NUTRITION · PER SERVING70M COOK
CAL 46%·PRO 97%
CARBS 74G32% OF CAL
7G FIBER49G OTHER18G TOTAL SUGAR
FAT 47G47% OF CAL
23G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy and gently spiced Thai curry with tender chicken, potatoes, and coconut sauce. Rich and aromatic, served over rice as a main course.

mainthaicurrychickenshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 chopped red onion
  • 3 mild red chillies (roughly chopped (or use fewer chillies, depending on how hot you like it) - I use Fresno chillies)
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp white pepper
  • 3 cloves garlic (peeled)
  • 2 tsp lemongrass paste ((or 2 sticks of lemongrass outer leaves removed, softer inside chopped finely))
  • 1 tsp minced ginger
  • 1 tsp shrimp paste
  • 3 tsp fish sauce
  • 1 tsp light brown sugar
  • small bunch fresh coriander (cilantro) stalks
  • 1/2 tsp salt
  • 2 tbsp oil
  • 1.5 tbsp cornflour (cornstarch in USA)
  • 800 g (1.75 lbs) skinless, boneless, chicken thigh fillets (chopped into bitesize chunks)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 360 ml (1 1/2 cups) chicken stock (2 stock cubes with water is fine)
  • 400 g (14 oz) can coconut milk
  • 500 g (1.1 lbs) baby new potatoes ((slice any bigger ones in half))
  • juice of 1 lime
  • boiled rice
  • chopped fresh coriander (cilantro)
  • chopped red chillies
  • lime wedges
  • Marinated red onions
PREP
15M
SODIUM
1520MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.