Thai Masaman Curry Kang Masaman

Indulge in the rich and aromatic flavors of Thai Masaman Curry (Kang Masaman), a comforting dish that combines the perfect balance of sweet, savory, and tangy notes. This iconic Thai recipe features tender chicken thighs simmered in a luxurious coconut milk-based curry infused with Masaman curry paste, warm spices like cinnamon and cardamom, and a hint of tamarind for a tangy twist. Packed with hearty chunks of potatoes, carrots, and onions, and topped with crunchy roasted peanuts, this dish offers a satisfying medley of textures. Easy to prepare in under an hour, this one-pot wonder pairs beautifully with fluffy jasmine rice, making it an ideal choice for a weeknight dinner or a weekend indulgence. Serve with fresh lime wedges for a zesty burst of flavor, and savor the taste of Thailand in every bite. Perfect for curry enthusiasts and those looking to explore international cuisines.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons Masaman curry paste
• 400 milliliters Coconut milk
• 500 grams Chicken thighs, boneless and skinless
• 2 medium Potatoes, peeled and cut into chunks
• 2 medium Carrots, peeled and sliced
• 1 medium Onion, sliced
• 50 grams Peanuts, roasted and unsalted
• 2 tablespoons Fish sauce
• 1 tablespoon Tamarind paste
• 1 tablespoon Brown sugar
• 1 tablespoon Vegetable oil
• 250 milliliters Water or chicken stock
• 1 piece Cinnamon stick
• 3 pieces Cardamom pods
• 2 pieces Bay leaves
• 1 piece Lime, cut into wedges (for serving)
• 4 servings Cooked jasmine rice (for serving)

Directions

Step 1

Heat the vegetable oil in a large pot or deep skillet over medium heat.

Step 2

Add the Masaman curry paste and sauté for 2-3 minutes, stirring constantly, until aromatic.

Step 3

Pour in half of the coconut milk and mix well with the curry paste. Allow it to simmer for 2-3 minutes until the oil separates from the curry.

Step 4

Add the chicken thighs to the pot and cook for 5-7 minutes, stirring occasionally, until lightly browned.

Step 5

Stir in the remaining coconut milk, water or chicken stock, cinnamon stick, cardamom pods, and bay leaves.

Step 6

Add the potatoes, carrots, and onion to the pot. Bring the curry to a gentle boil, then lower the heat to a simmer.

Step 7

Simmer uncovered for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 8

Add the roasted peanuts, fish sauce, tamarind paste, and brown sugar. Stir well and adjust seasoning to taste. Add more fish sauce or sugar if necessary.

Step 9

Cook for another 5 minutes to allow the flavors to meld together. Remove the cinnamon stick, cardamom pods, and bay leaves before serving.

Step 10

Serve hot over cooked jasmine rice with lime wedges on the side for squeezing. Enjoy!

Nutrition Facts

Serving size	(2500.0g)

Amount per serving	% Daily Value*
Calories	2943.8

Total Fat 99.5g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 8.4g
Cholesterol 625mg	0%
Sodium 4015.6mg	0%
Total Carbohydrate 346.1g	0%
Dietary Fiber 22.1g	0%
Total Sugars 66.8g
Protein 173.3g	0%

Vitamin D 0IU	0%
Calcium 404.6mg	0%
Iron 16.5mg	0%
Potassium 4366.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 23.3%

Carbs: 46.6%