Shortcut Chicken Massaman Curry

Traditional Massaman curry has Thai and Muslim roots and can take a long time to prepare. We've simplified the recipe greatly by relying on premade curry paste (instead of requiring you to make your own from scratch) and using chicken breast instead of thighs, eliminating the need for long stewing. The result is a shortcut that the authentic version would be proud of.
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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 4 servings
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One 4-ounce can Massaman curry paste

One 13.5-ounce can coconut milk

1 tablespoon fish sauce

3/4 pound Yukon gold potatoes, peeled and cut into 1-inch pieces

1/4 cup roasted peanuts

1 bay leaf

1 stalk lemongrass, pounded and tied in a knot

1 small onion, cut into 1-inch pieces


3/4 pound boneless skinless chicken breasts, sliced 1/4-inch thick across the grain

Steamed jasmine rice, for serving


  1. Combine the curry paste and 2 tablespoons coconut milk in a large saucepan over medium heat. Keep stirring and scraping the mixture until it sticks to the pan and starts to brown, 5 minutes. Add the fish sauce and stir for a few seconds, then add the potatoes, peanuts, bay leaf, lemongrass, onion, the rest of the coconut milk, 1 cup water and 1/2 teaspoon salt. Simmer gently, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. Meanwhile, toss together the sliced chicken with 1/2 teaspoon salt in a bowl and let sit at room temperature. Add the chicken to the sauce and simmer gently until just cooked through, 4 to 5 minutes. Remove the bay leaf and lemongrass. Serve with the rice.