Eggless Massaman Curry
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.6(9)
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Learn more →Ingredients
4 servings
For the curry
- 2 tbsp garlic-infused oil
- 3 tbsp massaman curry paste (check label: no garlic or onion powder)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 12 oz baby potatoes, halved
- 2 tbsp fish sauce
- 1 tbsp maple syrup
- 1 tbsp fresh lime juice
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¼ tsp ground cumin
- 2 dried bay leaves
- ¼ cup dry-roasted peanuts
- salt, to taste
For serving
- 3 cups cooked jasmine rice, for serving
- 3 scallions, green tops only, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the garlic-infused oil in a large Dutch oven or deep skillet over medium heat until shimmering. Add the Massaman curry paste and cook, stirring constantly, for 1–2 minutes until fragrant and the paste darkens slightly.
- 2
Pour in the coconut milk and chicken broth, stirring to fully dissolve the paste. Add the cinnamon, cardamom, cumin, and bay leaves, then bring the liquid to a gentle simmer over medium heat.
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