Description
A rich, creamy Thai curry made with tender chicken, hearty potatoes, and roasted peanuts, perfect for cozy dinners.
Ingredients
Scale
- 1 lb chicken, cut into pieces
- 1 can coconut milk
- 3 tablespoons Massaman curry paste
- 2 potatoes, peeled and cubed
- 1 onion, chopped
- 1/4 cup roasted peanuts
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1/2 cup chicken broth
- 1 tablespoon lime juice
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the coconut milk over medium heat. Add the Massaman curry paste and stir until fragrant for about 2 minutes.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Stir in the chopped onion and cook for a few minutes until softened.
- Add the cubed potatoes, chicken broth, fish sauce, and brown sugar. Bring to a gentle simmer.
- Cover the pot and cook for about 20 minutes until the chicken is cooked through and the potatoes are tender.
- Stir in the lime juice and season with salt to taste.
- Serve hot, garnished with roasted peanuts and fresh cilantro.
Notes
For a lighter version, substitute chicken with vegetables like zucchini or bell peppers. This dish pairs beautifully with jasmine rice or naan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg