Ingredients
Scale
- 1 lb skinless, boneless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp massaman curry paste
- 2 medium Yukon Gold potatoes, diced
- 2 medium carrots, sliced
- 1/2 cup roasted peanuts, chopped (for topping)
- 1 medium onion, diced
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 2 tbsp cooking oil
- Salt to taste
Instructions
- Heat oil in a large pot over medium heat and sauté diced onion until golden brown.
- Add chicken thighs and cook until browned on all sides, about 5-7 minutes.
- Stir in massaman curry paste and cook for an additional 1-2 minutes until fragrant.
- Pour in coconut milk and a little water; bring to a gentle simmer.
- Add diced potatoes and sliced carrots; cover and cook until tender, about 15-20 minutes.
- Stir in brown sugar and lime juice before serving hot.
Notes
- Experiment with tofu or additional vegetables for a vegetarian version.
- Taste as you go to adjust sweetness or spice levels according to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg