Ministry of Curry · by Archana Mundhe★ 4.6 (24)
Thai Massaman Curry Recipe
NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 81%
CARBS 17G11% OF CAL
3G FIBER5G SUGAR9G OTHER
FAT 48G67% OF CAL
18G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, mildly spiced curry blending Indian, Malaysian, and Persian influences, with chicken, potatoes, onions, and cashews in a coconut curry sauce.
mainthaicurrychickendairy freegluten free
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ lb chicken breasts cut into cubes
- 1 4 oz can massaman curry paste
- 1 tablespoon oil
- 1 cup coconut milk
- 1 large potato (boiled, peeled and cut into cubes)
- 1 medium onion (thinly slices)
- 20 whole cashews
- 2 teaspoons fish sauce
- 1 teaspoons brown sugar
- 1 teaspoon kosher salt
At a glance
PER SERVING · TIME 30M
CAL 32%·PRO 81%
CARBS 17G11% OF CAL
3G FIBER5G SUGAR9G OTHER
FAT 48G67% OF CAL
18G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 927mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 965mg
- Calcium
- 37mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 927MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.