Easy Massaman Chicken Curry (With Sweet Potato And Peanuts)
This is a simple Thai style chicken curry that will transport you straight to the streets of Thailand! It's a mild and yet creamy and satisfying curry that's packed full of nutritious vegetables. It takes just 10 minutes to prep and 30 minutes to cook, so it's just perfect for an easy weeknight meal!
Servings: 4
Ingredients
- 1 large onion chopped
- 1 pound skinless boneless chicken thighs chopped
- 2 large garlic cloves crushed
- 7 ounces sweet potato I used 1 smallish, peeled and cubed (about 1cm)
- 9 ounces potato I used 2 smallish, peeled and cubed (about 1cm)
- 14 ounces coconut milk mixed with 3 tablespoons Massaman curry paste (1 can)
- 1 cup chicken stock
- 2 tablespoons Thai fish sauce
- 2 peppers (Australia - capsicum) I used one green one red
- 3.5 ounces baby corn
- 1 tablespoon corn starch mixed with a little water.
- salt and pepper to taste
To Serve
- one handful of peanuts per person
- a handful of fresh coriander
- lime wedges
- rice and / or naan bread we used flatbreads instead which are cheaper, or you can even make your own!
Instructions
- Pan fry the onion for a few minutes in a little vegetable oil in a heavy-bottomed pan with a lid.1 large onion
- Add the chicken and stir until starting to cook. Add the garlic and stir for a minute, then add the sweet potato and potato cubes.1 pound skinless boneless chicken thighs, 2 large garlic cloves, 7 ounces sweet potato, 9 ounces potato
- Add the coconut milk and curry paste, stock and fish sauce.14 ounces coconut milk mixed with 3 tablespoons Massaman curry paste, 1 cup chicken stock, 2 tablespoons Thai fish sauce
- Stir in the bell peppers and baby corn and push everything down so that it’s covered by the liquid.2 peppers, 3.5 ounces baby corn
- Bring to the boil with the lid on, then reduce to a medium heat and simmer for about 30 minutes. Add the corn starch mixture and cook for 5 to 10 minutes longer with the lid off until the curry sauce has thickened a little and the vegetables are cooked through.1 tablespoon corn starch
- Grind in salt and pepper to taste, then serve garnished with coriander and peanuts over rice (and with naan or flatbread if you like).salt and pepper to taste, one handful of peanuts per person, a handful of fresh coriander, lime wedges, rice and / or naan bread
Notes
Cooking time
The 30 minutes cooking time is approximate. I find it’s done when the sweet potato is soft enough. Just keep checking!Vegetables
By all means use different vegetables if you like. I think carrots, squash and frozen peas would work particularly well.Can you freeze a massaman chicken curry?
Yes, of course! Simply let cool, then freeze in glass containers for up to 3 months. Let defrost, then reheat either in a saucepan or in the microwave for a few minutes (I like to reheat at 50% heat to stop the chicken going tough).Nutrition
Calories: 497kcal | Carbohydrates: 36g | Protein: 30g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 109mg | Sodium: 944mg | Potassium: 1235mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8995IU | Vitamin C: 89.3mg | Calcium: 79mg | Iron: 7.2mg
