Description
A warm, flavorful Thai dish featuring tender chicken simmered in a creamy coconut sauce with massaman curry paste, potatoes, and peanuts.
Ingredients
Scale
- 1 lb chicken thighs, cut into pieces
- 2 tablespoons massaman curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 large potato, diced
- 1 large onion, chopped
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup peanuts, roasted and unsalted
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a little oil over medium heat. Add the chopped onions and cook until they soften and turn translucent, about 3-4 minutes.
- Stir in the massaman curry paste and cook for another minute until it becomes fragrant.
- Add the chicken pieces to the pot, stirring to coat them with the curry. Brown the chicken on all sides, about 5-7 minutes.
- Carefully pour in the coconut milk and chicken broth. Stir well to combine and bring to a gentle simmer.
- Toss in the diced potatoes, fish sauce, and sugar. Let the curry simmer for about 20-25 minutes until the chicken is fully cooked and the potatoes are tender.
- Stir in the roasted peanuts and let them cook for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
For a deeper flavor, consider marinating the chicken in the curry paste for a few hours or overnight. This curry pairs well with jasmine rice or naan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg