Chicken Massaman Curry
Rich, flavorful chicken Massaman curry is so easy to make yet LOADED with flavor!
Servings: 4 to 6 people
Calories: 581kcal
Ingredients
- 1.5 pounds boneless skinless chicken breasts chopped into 1-inch pieces
- 4 Tbsp Massaman curry paste or red curry paste
- 3 Tbsp avocado oil or coconut oil
- 1/2 small butternut squash peeled and chopped into 1-inch pieces, 4 cups*
- 2 (14-oz) cans full fat coconut milk
- 2 Tbsp fresh lime juice or fish sauce
- 2 tsp fish sauce
- 2 to 3 Tbsp creamy peanut butter
- 1 Tbsp pure maple syrup or brown sugar
- 1/2 tsp ground cardamom
- 2 cinnamon sticks
- 2 star anise pods
- 1 tablespoon paprika
- 1/2 teaspoon sea salt
- 3 to 5 kaffir lime leaves
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 to the pot and stir well. Cover and bring to a full boil. Reduce heat to low and cook, covered for 30 minutes stirring occasionally, or until the butternut squash is tender and the sauce has thickened. Stir in the kaffir lime leaves.
- Remove cinnamon sticks and star anise and discard before serving.
- Serve massaman curry with basmati rice (or spaghetti squash or cauliflower rice).
Notes
*Replace the butternut squash with 3 medium-sized Yukon gold potatoes (chopped) if you prefer potatoes over butternut squash.
Nutrition
Serving: 1Serving (of 6) | Calories: 581kcal | Carbohydrates: 45g | Protein: 40g | Fat: 42g | Cholesterol: 111mg | Sodium: 931mg | Fiber: 2g | Sugar: 3g