, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Low carb chicken massaman curry
Ingredients
- 1 tbsp 1 tbsp coconut oil
- 3 tbsp 3 tbsp massaman curry paste or red curry paste
- 12⁄3 cups 400 ml full-fat coconut milk
- 1½ lbs 650 g skinless boneless chicken thighs, cut into bite-sized pieces or boneless, skinless chicken breastboneless, skinless chicken breasts
- 1 (4 oz.) 1 (110 g) red onion, cut into wedgesred onions, cut into wedges
- ¾ lb 325 g cauliflower, cut into small florets
- 1 tbsp 1 tbsp fish sauce
- 1⁄3 cup 80 ml roasted salted peanuts, roughly chopped or roasted cashew nuts
- 1⁄3 cup (1⁄5 oz.) 80 ml (5.5 g) fresh cilantro
- 1 1 lime, cut into wedgeslimes, cut into wedges
Instructions
- Heat the coconut oil in a large skillet or saucepan over medium heat. Add the Massaman curry paste and cook for 1–2 minutes, stirring frequently, until fragrant.
- Spoon the thick coconut cream from the top of the can into the pan and stir it into the curry paste. Cook for another 1–2 minutes, then gradually add the remaining coconut milk, stirring until smooth.
- Add the chicken and red onion. Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally, until the chicken is nearly cooked through.
- Stir in the cauliflower and fish sauce. Simmer for another 8–10 minutes, until the cauliflower is tender but still holds its shape and the chicken reaches an internal temperature of 165°F (74°C).
- Stir in most of the roasted peanuts. If the sauce is too thin, simmer uncovered for a few more minutes until it reaches the desired consistency.
- Divide among serving bowls and garnish with the remaining peanuts and fresh cilantro. Serve with lime wedges for squeezing over the curry.
Recipe notes and tips
What is Massaman curry?
Massaman curry is a rich, mildly spiced Thai curry known for its creamy coconut sauce and warming spices such as cinnamon, cardamom, cumin, and cloves. Unlike many other Thai curries, it's generally mild rather than fiery. Traditional versions often include potatoes and peanuts, but this low carb version swaps the potatoes for cauliflower.
What can I use instead of Massaman curry paste?
Red, Panang, or green curry paste all work well, although each will give the dish a different flavor. Panang is rich and aromatic, while green curry is typically fresher and spicier. Red curry paste is another great option.
For a flavor closer to Massaman, add a little ground cumin, coriander, cinnamon, and a pinch of cardamom and cloves while frying the paste. Adjust the amount to taste, as heat levels vary between brands.
How can I make the sauce extra creamy?
Use full-fat coconut milk and avoid boiling the curry vigorously. Simmering gently helps keep the chicken tender and allows the sauce to thicken naturally. If your coconut milk doesn't have a thick layer of cream on top, simply add it all at once.
Can I use another protein?
Absolutely! Boneless chicken breast works well, but reduce the cooking time to prevent it from drying out. You can also use thinly sliced beef or shrimp, adjusting the cooking time accordingly.
Can I replace the peanuts?
Yes! Roasted cashews are a delicious alternative, although they contain more carbs than peanuts. For a lower carb option, try roasted almonds or macadamia nuts. You can also omit the nuts entirely if preferred.
Is Massaman curry paste low carb?
Yes, Massaman curry paste can easily fit into a low carb diet. Some brands contain added sugar, but since only a small amount of paste is used in the entire recipe, the amount of sugar per serving is usually minimal. Check the nutrition label if you're keeping a close eye on your carb intake.
What can I serve with Massaman curry?
This curry is a complete meal on its own, thanks to the chicken and cauliflower. For an even more substantial dinner, serve it with cauliflower rice or lightly steamed green vegetables.
Storage and leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened. For the best texture, add fresh cilantro and extra peanuts just before serving.
