Whole30 Massaman Curry

Indulge in the rich, aromatic flavors of Whole30 Massaman Curry, a wholesome twist on the classic Thai-inspired dish. Made with tender chunks of chicken, creamy coconut milk, and hearty vegetables like potatoes and carrots, this curry is infused with bold spices, fragrant lemongrass, and a Whole30-compliant red curry paste. A touch of almond butter and a splash of fish sauce add depth and nuttiness, balanced by a squeeze of fresh lime juice for a tangy finish. This one-pot recipe is not only gluten-free and dairy-free but also perfect for meal prep, coming together in just an hour to serve four. Garnished with chopped cilantro, it’s a vibrant, satisfying meal that fits seamlessly into your healthy eating goals while delivering authentic, restaurant-quality flavors.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large, chopped onion
• 4 cloves, minced garlic
• 1 tablespoon, minced ginger
• 2 stalks, finely chopped lemongrass
• 2 tablespoons, Whole30-compliant red curry paste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 cinnamon stick
• 1 pound, cut into chunks boneless, skinless chicken thighs
• 2 medium, peeled and diced potatoes
• 2 large, sliced carrots
• 1 can (13.5 ounces), full fat coconut milk
• 1 cup chicken broth
• 2 tablespoons, creamy and unsweetened almond butter
• 1 tablespoon, Whole30-compliant fish sauce
• 2 tablespoons, freshly squeezed lime juice
• 0.5 cup, chopped fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 2

Stir in the minced garlic, ginger, and lemongrass. Cook for an additional 2 minutes until fragrant.

Step 3

Add the Whole30-compliant red curry paste, ground coriander, ground cumin, and cinnamon stick. Stir well and cook for another 2 minutes to release the spices' flavors.

Step 4

Add the chicken chunks to the pot and stir to coat them with the spice mixture. Cook until the chicken is browned on all sides, about 5 minutes.

Step 5

Toss in the diced potatoes and sliced carrots. Stir to combine with the chicken and spices.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine everything evenly. Bring the mixture to a simmer.

Step 7

After reaching a simmer, add the almond butter, and fish sauce, stirring until the almond butter is fully incorporated.

Step 8

Cover the pot and let the curry simmer for 20 to 25 minutes, or until the potatoes and carrots are tender.

Step 9

Remove the lid, stir in the lime juice, and season with salt and black pepper to taste.

Step 10

Serve the Massaman curry hot, garnished with fresh cilantro on top.

Nutrition Facts

Serving size	(2158.8g)

Amount per serving	% Daily Value*
Calories	2307.2

Total Fat 98.9g	0%
Saturated Fat 39.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 567.0mg	0%
Sodium 4217.8mg	0%
Total Carbohydrate 212.5g	0%
Dietary Fiber 22.8g	0%
Total Sugars 53.5g
Protein 148.2g	0%

Vitamin D 31.8IU	0%
Calcium 548.4mg	0%
Iron 25.7mg	0%
Potassium 6168.6mg	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: 38.2%

Protein: 25.4%

Carbs: 36.4%