This rich Massaman curry simmers bone-in chicken thighs and tender Yukon Gold potatoes in a fragrant coconut milk base, deeply spiced with cinnamon, cardamom, and bay leaf. Searing the chicken first builds a deep, golden crust before it braises low and slow until it practically falls apart, shredding easily into the thickened, aromatic sauce. A touch of lime juice and maple syrup balance the warmth of the curry paste, while crunchy peanuts stirred in at the end add texture to every bite. Ladled over brown rice with fresh cilantro and lime wedges, it's a comforting, deeply savory dinner with real depth of flavor. This one is a great fit for a gluten free table, no flavor or heartiness sacrificed along the way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
Reduce the heat to medium. Add the Massaman curry paste to the pot and cook, stirring constantly, for 1–2 minutes until fragrant and slightly darkened.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
