Chicken Massaman Curry
Rich, flavorful chicken Massaman curry is so easy to make yet LOADED with flavor!
Servings: 4 to 6 people
Ingredients
- 1.5 pounds boneless skinless chicken breasts chopped into 1-inch pieces
- 4 tablespoons red curry paste
- 3 tablespoons avocado oil or coconut oil
- 1/2 small butternut squash peeled and chopped into 1-inch pieces, 4 cups
- 2 14-ounce cans full fat coconut milk
- 2 tablespoons fresh lime juice or fish sauce
- 1/2 teaspoon ground cardamom
- 2 cinnamon sticks
- 2 star anise pods
- 1 tablespoon paprika
- 1/2 teaspoon sea salt
- 3 to 5 kaffir lime leaves
- 2 to 3 tablespoons unsweetened creamy almond butter optional*
For Serving:
- cooked basmati rice
- Thai basil
Instructions
- Place chicken in a mixing bowl along with the red curry paste and 2 tablespoons avocado oil. Stir well and allow meat to marinate at least 15 minutes (up to 2 hours in the refrigerator).
- While chicken is marinating, peel and chop the butternut squash into 1-inch cubes.
- Heat 1 tablespoon avocado oil in a large pot or Dutch oven over medium heat. Add the chicken and brown 2 to 3 minutes (don’t cook meat all the way through).
- Add the remaining ingredients except the kaffir lime leaves and almond butter (butternut squash through sea salt) to the pot and stir well. Cover and bring to a full boil. Reduce heat to low and cook, covered for 1 hour. Remove the cover and cook at a gentle boil for 30 minutes, stirring occasionally, until sauce has thickened. Stir in the kaffir lime leaves. Stir in the almond butter for an even thicker, more luscious sauce.
- Remove cinnamon sticks and star anise.
- Serve massaman curry with basmati rice (or spaghetti squash or cauliflower rice).
Notes
*Or peanut butter
Nutrition
Serving: 1grams