A big thank you goes out to my brother, Tyler Bond, for inspiring me to make this recipe! I tried Massaman Curry for the first time when he ordered Thai take out while I was visiting him in Washington DC in November.
One bite and I was hooked!
While it takes several ingredients to make this dish at home, it’s easy to toss together in the morning and eat for dinner that night, with no need to pick up a phone and order take out!
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (chopped)
- 1 tbsp curry powder
- 2 tsp five spice powder
- 1 tsp brown sugar
- ¼ tsp cayenne
- 2 lbs boneless, skinless chicken breasts (thinly sliced)
- ½ onion (peeled & quartered)
- 1 cup carrots (peeled & diced)
- 2 cups red potatoes (quartered)
- ¼ cup peanuts
- 2 cups coconut milk
- ¾ cup chicken stock
- 2 tbsp fish sauce
- ½ cup massaman curry paste
- 1 tbsp fresh chives (chopped – garnish)
- 1 tbsp fresh cilantro (chopped – garnish)
- ¼ cup peanuts (chopped – garnish)
Add the first 6 ingredients to a spice grinder or small food processor and blend.
Rub the mixture on the chicken and add to the crock pot.
Add the onions, carrots, potatoes and peanuts to the crock pot.
Whisk the coconut milk, chicken stock, fish sauce and curry paste together in a small bowl.
Pour into the crock pot and toss.
Cook for 4-5 hours on high or 8-10 hours on low.
Serve over rice and top with fresh cilantro, chives and peanuts.
This recipe makes a LOT of food, so feel free to make it on Sunday and “re-heat and eat” throughout the week!
♣ Vegetarian Option: To make this recipe vegetarian, replace the 2 lbs of chicken with extra potatoes and carrots.
♦ Gluten Free Option: Make sure that the chicken stock, curry paste and fish sauces are gluten free. All those pictured above are.