Ingredients
Scale
- 2 tbsp olive oil, coconut oil, or vegetable oil
- ½ onion, chopped
- 1 lb chicken breasts, chopped (or substitute shrimp or tofu)
- 2 medium gold or russet potatoes, peeled and diced
- 2 carrots, peeled and sliced into â…›-inch rounds
- 2 tsp freshly grated ginger
- 2 cloves garlic, minced
- 1 (4 oz) can Massaman curry paste (or homemade)
- 2 (13.5 oz) cans coconut milk
- 1 tbsp peanut butter (smooth or crunchy)
- 2 tbsp brown sugar
- Juice of 1 lime
- 2 tsp fish sauce (optional)
- ½ cup chopped roasted peanuts, for garnish
- Fresh cilantro, for garnish
Instructions
- Heat oil in a large pot over medium-low heat. Add chopped onion and sauté 1 minute until soft and fragrant.
- Add carrots and potatoes, cooking 1–2 minutes. Stir in chicken, ginger, garlic, and curry paste. Cook 3 minutes until chicken is lightly seared and coated.
- Pour in coconut milk and bring to a gentle boil. Reduce heat and simmer 10–15 minutes until chicken and potatoes are tender.
- Stir in fish sauce (if using), brown sugar, peanut butter, and lime juice. Simmer 5 more minutes to blend flavors.
- Garnish with chopped peanuts and cilantro. Serve hot with rice, quinoa, or a low-carb alternative.
Notes
- Substitute shrimp or tofu for a different protein option.
- Adjust curry paste to control spice level.
- Peanuts add a nice crunch, but can omit for nut-free version.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai