Thai Massaman Chicken Curry - Bravabod
Recipes

Thai Massaman Chicken Curry

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 35"

Thai Massaman Curry with Chicken! A delicious chicken curry made with pumpkin, onion, coconut milk, peanuts or cashews, and easy store-bought curry paste. Leftovers taste even better the following day.

How To MakeDiet Type: Classic

liked this

Freeze For 2-3 months

Best by 3-4 days


Shopping List
  • 2 large chicken breasts, boneless and skinless
  • 1/2 small kabocha pumpkin, seeds removed (Note 1)
  • 1 1/2 (15 ounce) cans full-fat coconut milk
  • 1 cup low-sodium chicken broth
  • 2 large carrots
  • 1/2 large onion, diced
  • 3 tablespoons massaman curry paste
  • 2 tablespoons peanut butter (or roasted cashew butter)
  • 1 1/2 tablespoons fresh ginger, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar
  • roasted peanuts (or cashews), for topping

Instructions
  1. Step 1: Chop the chicken, carrots, and kabocha into 1 inch chunks. There is no need to peel the kabocha, since the green peel is actually edible. Only peel areas that are bumpy or discolored. Set the vegetables aside.
  2. Step 2: Place a large pot over medium heat. Shake the cans of coconut milk. Add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 minutes. Keep an eye on it to avoid burning. When it's ready, it will have reduced to become quite thick. The coconut milk should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
  3. Step 3: Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 30 seconds.
  4. Step 4: Add the diced chicken to the curry paste and cook it for 2 to 3 more minutes. Use the spatula to stir the chicken often so that it sears on all sides. Do not cook all the way through.
  5. Step 5: Add the onions, carrots, and kabocha to the curry paste. Stir to combine. Pour in the remaining coconut milk, broth, ginger, fish sauce, peanut butter, and coconut sugar. Cover the pot and bring it to a low boil. Once boiling, reduce the heat to a simmer and cook for 8 to 10 minutes, or until the squash pieces are just fork-tender. We don't want to over-cook the vegetables or chicken here, because they will continue to cook as they sit in the hot pot afterwards.
  6. Step 6: Turn off the heat and allow the curry to rest for at least 10 minutes, semi-covered. Give it a taste and adjust the seasonings as desired. Fish sauce will add more salt, and more curry paste will bring more heat.
  7. Serve: At this point, you can serve the curry, but it tastes even better after cooling down fully so that the flavors can meld. Enjoy warm topped with peanuts, and a bowl of rice on the side.

Recipe Notes

Note 1: Every 1/2 small kabocha should equal about 2 heaping cups of diced kabocha. If kabocha is unavailable, butternut squash may be substituted.

Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Thai Massaman Chicken Curry

PT35M 2 large chicken breasts, boneless and skinless 1/2 small kabocha pumpkin, seeds removed (Note 1) 1 1/2 (15 ounce) cans full-fat coconut milk 1 cup low-sodium chicken broth 2 large carrots 1/2 large onion, diced 3 tablespoons massaman curry paste 2 tablespoons peanut butter (or roasted cashew butter) 1 1/2 tablespoons fresh ginger, minced 1 tablespoon fish sauce 1 tablespoon coconut sugar roasted peanuts (or cashews), for topping Gluten Free Paleo 5 Servings Ingredients:

5 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min