Red Meat Allergy Friendly Thai Massaman Chicken Curry
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Learn more →Ingredients
4 servings
For the curry
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 tbsp massaman curry paste
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 medium yellow onion, cut into 1-inch wedges
- 1 tbsp coconut oil
- 1 cup low-sodium chicken broth
- 2 tbsp fish sauce
- 1 tbsp maple syrup
- 1 tbsp fresh lime juice
- 1 cinnamon stick
- 3 cardamom pods, lightly crushed
- 2 dried bay leaves
- ½ cup dry-roasted peanuts
For serving
- 2 cups cooked brown rice, for serving
- ¼ cup fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
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.
- 2
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.
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