This rich flavored, mild Asian curry is all kinds of delicious! Easy to make in one pot and ready to serve in 40 minutes. Skip the takeout this week and make up a batch of this massaman chicken curry at home instead!
Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
2 tablespoons vegetable oil, 2 shallots
Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
Uncover, add in the brown sugar, peanut butter, and fish sauce. Simmer for another 2-3 minutes. Serve over rice and garnish with cilantro, peanuts, and a juicy squeeze of lime.
2 tablespoons brown sugar, 2 tablespoons peanut butter, 1 tablespoon fish sauce, Lime wedges, Roasted peanuts, Chopped fresh cilantro
Video
Notes
Look for Massaman curry paste at your local Asian market or order it online!
If you can’t find Massaman curry paste, mix together 4 tablespoons of red curry paste, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and a dash each of cinnamon and cardamom.
This is a fairly mild curry, if you prefer it spicier, add in some red diced chilies.
Nutritional information does not include optional toppings.
Storage: Store Massaman chicken curry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.