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Chicken Massaman Curry Recipe

Chicken Massaman Curry recipe
The Roasted Root

Rich, flavorful chicken Massaman curry is so easy to make yet LOADED with flavor!


1.5 pounds boneless skinless chicken breasts (chopped into 1-inch pieces)
4 tablespoons red curry paste
3 tablespoons avocado oil (or coconut oil)
1/2 small butternut squash (peeled and chopped into 1-inch pieces, 4 cups)
2 14-ounce cans full fat coconut milk
2 tablespoons fresh lime juice (or fish sauce)
1/2 teaspoon ground cardamom
2 cinnamon sticks
2 star anise pods
1 tablespoon paprika
1/2 teaspoon sea salt
3 to 5 kaffir lime leaves
2 to 3 tablespoons unsweetened creamy almond butter (optional*)
cooked basmati rice
Thai basil


Place chicken in a mixing bowl along with the red curry paste and 2 tablespoons avocado oil. Stir well and allow meat to marinate at least 15 minutes (up to 2 hours in the refrigerator).
While chicken is marinating, peel and chop the butternut squash into 1-inch cubes.
Heat 1 tablespoon avocado oil in a large pot or Dutch oven over medium heat. Add the chicken and brown 2 to 3 minutes (don’t cook meat all the way through).
Add the remaining ingredients except the kaffir lime leaves and almond butter (butternut squash through sea salt) to the pot and stir well. Cover and bring to a full boil. Reduce heat to low and cook, covered for 1 hour. Remove the cover and cook at a gentle boil for 30 minutes, stirring occasionally, until sauce has thickened. Stir in the kaffir lime leaves. Stir in the almond butter for an even thicker, more luscious sauce.
Remove cinnamon sticks and star anise.
Serve massaman curry with basmati rice (or spaghetti squash or cauliflower rice).

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