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Massam Curry

October 19, 2011 by Katie Mae Stanley 6 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.

This is a great dish that you can make in your crock pot for those days when you don’t have much time. You can throw it together in the morning and not worry about it until evening. It is also a great way to stretch your chicken. I had this curry at a Thai restaurant this summer and knew that I needed to recreate it. Off I went to the Asian market near my parent’s house to stock up on curry paste to get me through the year. I went a little crazy and bought five different kinds. What can I say, I love curry… Someday I would like to make my own paste but since it’s hard for me to find all the ingredients I need I just content myself with the paste. For now… Palm sugar can be found at Asian markets in paste or block form


Massam Curry

Makes 4-5 servings

1 can full fat coconut milk
2 potatoes, peeled if desired
1 medium onion
2 large carrots
2 chicken boneless skinless thighs
1/2 cup chopped crispy peanuts
4 TBS Massam Curry Paste
2 TBS palm sugar
1 Avocado

Cut your potatoes, onion, carrots and chicken into bit sized chunks. Put in a crock pot. Add the coconut milk, peanuts, curry paste and palm sugar. Stir and cook on low for eight hours. When the curry is done pour over plain brown rice. Cut the avocado into small pieces and put on the top of each bowl.

This post is part of Simple Lives Thursday, Pennywise Platter Thursday, 

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About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Reader Interactions

Comments

  1. Derek Woods

    May 5, 2012 at 1:21 am

    You say that we should add coconut milk in the directions, but it isn’t listed in the ingredients list. How much do we use

    Reply
    • Katie

      May 8, 2012 at 5:46 am

      Thanks for seeing that! I use one can of full fat coconut milk. I added it into the post.

      Reply
  2. Melynda

    November 1, 2011 at 12:27 am

    This looks like a lovely dinner to come home to, thanks for sharing with the Hearth and Soul hop.

    Reply
  3. Katie

    October 27, 2011 at 1:48 pm

    Amanda, I’m glad you stopped by. Curry is one of my favorites. You have a great blog!

    Reply
  4. Amanda @ Coping with Frugality

    October 27, 2011 at 3:41 am

    This looks amazing! I found your blog through Stumble Upon (what a great tool!). I would love it if you visited my blog some time: http://www.copingwithfrugality.com

    Reply

Trackbacks

  1. Easy Thai Curry Noodle Soup says:
    February 27, 2014 at 2:21 pm

    […] Massaman Curry […]

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