Thai Massaman Curry with Potatoes and Peanuts

Name: Thai Massaman Curry with Potatoes and Peanuts
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tablespoons vegetable oil; 1 cup onion (sliced); 1.5 pounds chicken thighs (cut into bite-sized pieces); 3 tablespoons Massaman curry paste; 1 can coconut milk (13.5 oz); 2 cups potatoes (peeled and cubed); 1 cup carrots (sliced); 1 tablespoon fish sauce; 2 tablespoons brown sugar; 1/2 cup peanuts (roasted and unsalted); 1 tablespoon lime juice (freshly squeezed); 1/4 cup cilantro (chopped); 1 tablespoon lime zest

StandardThaiDinnerComfort FoodFamily-FriendlyFlavorful

⏱️ 20m PREP

🔥 60m COOK

👥 4 SERVINGS

⚡ 550 CAL/SERV

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Overview

A rich and aromatic Thai curry made with tender potatoes and crunchy peanuts, offering a perfect balance of sweet, savory, and spicy flavors.

Macronutrients per serving

108

grams

Protein

28.0g 26%

Fat

35.0g 32%

Carbs

45.0g 42%

Rich in nutrients

☀️ Vitamin C

35% DV

Supports immune function

🔺 Iron

20% DV

Important for blood production

🔺 Magnesium

15% DV

Supports muscle and nerve function

☀️ Vitamin A

70% DV

Essential for eye health

🌾 Fiber

6 grams

Aids in digestion

Ingredients

Main Ingredients

2 tablespoons vegetable oil
1 cup onion sliced
1.5 pounds chicken thighs cut into bite-sized pieces
3 tablespoons Massaman curry paste
1 can coconut milk 13.5 oz
2 cups potatoes peeled and cubed
1 cup carrots sliced
1 tablespoon fish sauce
2 tablespoons brown sugar
1/2 cup peanuts roasted and unsalted
1 tablespoon lime juice freshly squeezed

Garnish

1/4 cup cilantro chopped
1 tablespoon lime zest

Instructions

1 In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they become translucent.
2 Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3 Stir in the Massaman curry paste and cook for another minute, ensuring the chicken is well-coated.
4 Pour in the coconut milk and bring the mixture to a gentle simmer.
5 Add the potatoes and carrots to the pot, cover, and let simmer for about 20-25 minutes, or until the vegetables are tender.
6 Stir in the fish sauce and brown sugar, adjusting the sweetness and saltiness to taste.
7 Add the peanuts and simmer for an additional 5 minutes, allowing the flavors to meld together.
8 Remove from heat and stir in the lime juice for a fresh, tangy finish.
9 Serve the Massaman curry hot, garnished with chopped cilantro and lime zest.