Chicken Massaman Curry Recipe
Add a photo
1 of 2 Photos

Chicken Massaman Curry

By: pct2  
"This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice."

Rating: This weblink has been rated 20 times with an average star rating of 4.4 Read Reviews (17)

Rate/Review | 543 people have saved this

Prep Time:
20 Min
Cook Time:
35 Min
Ready In:
55 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons vegetable oil
  • 3 tablespoons curry paste
  • 1 (3/4 inch thick) slice ginger, minced
  • 1 1/4 pounds skinless, boneless chicken breast meat - cubed
  • 3 tablespoons brown sugar
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind paste
  • 1/3 cup peanut butter
  • 3 cups peeled, cubed potatoes
  • 1 (13.5 ounce) can coconut milk
  • 3 tablespoons fresh lime juice

Directions

  1. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
  2. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 690 | Total Fat: 41.2g | Cholesterol: 73mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by rollergirrrl 
This was FABULOUS!! I always order this dish at my favorite Thai restaurant -- I made this... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2007 by takeoutgirl 
White chicken, white potatoes, white coconut milk, white rice... too many white foods. Flavor... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2009 by LOLA7272 
Outstanding! Just as good as what you'd find in a restaurant. I used sweet potatoes instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2009 by Katie 
We recently moved from NYC to NC and I was really missing this great Thai dish. I made this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2008 by Serena-Marie 
This was fabulous! I didn't have the fish sauce or tamarind paste, but it still turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2007 by Shannon B 
this was absolutely amazing! i cut the fish sauce and the lime in half, but that is just... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by allmonde 
Good basic recipe, although you really want to start off frying the paste first with the oil... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by Sugar8184 
I couldn't find massaman curry paste anywhere, so I had to use red curry paste. I also used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by CParry 
This has an excellent flavor and is just like our favorite Thai restaurant. I didn't have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2008 by naama 
Absolutely DELICIOUS! I made it for dinner with friends and they all just LOVED it! I would... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?