Coconut Massaman Chicken Curry
Tender chicken braised in a rich and spicy Massaman curry with coconut milk and tomatoes, served over coconut rice and finished with fresh cilantro and chopped peanuts
Ingredients
Method
- In a large pan or Dutch oven over medium heat, heat 2 tablespoons of oil. Add the chicken thighs and cook until browned on one side.
- (Do not salt the chicken.)
- Reduce heat to low. Add the remaining 1 tablespoon oil, garlic, ginger, and curry paste. Cook for 1–2 minutes, stirring constantly to prevent scorching.
- Add the diced tomatoes, peanut butter, and chicken stock. As the mixture warms, the chicken will naturally release, making it easy to turn.
- Cover and simmer over medium-low heat for 30–40 minutes, stirring occasionally.
- Once the chicken is tender, add the carrots. Continue cooking for about 10 minutes, until the carrots begin to soften.
- Stir in the coconut milk. Cook uncovered over medium heat until the sauce begins to gently bubble. Reduce heat to low and simmer uncovered for 5–10 minutes, or until the sauce reaches your desired consistency.
- To Serve
- Serve over:
- coconut rice
- riced cauliflower
- or baked spaghetti squash
- Garnish with:
- fresh chopped cilantro
- chopped peanuts
Notes
You can use any variety of curry paste in place of Mae Ploy.
Mae Ploy offers several varieties—all work well in this recipe.
The curry paste contains enough salt for seasoning. Do not salt the chicken before or during cooking.
Adjust seasoning at the table if needed
Mae Ploy offers several varieties—all work well in this recipe.
The curry paste contains enough salt for seasoning. Do not salt the chicken before or during cooking.
Adjust seasoning at the table if needed
