Chicken Massaman Curry & Veg Option

Massaman Curry has its tradition in Thai / Indian cultures. There are many variations with meat and non-meat options! What springs to mind is the potato texture and of course the roasted peanuts crunch! Contains nuts so leave out nut butter / nuts if allergic.

Feel free to substitute with vegetables you wish.


  • Coconut oil 1 tbsp
  • 2 x cloves garlic
  • 1 x whole white / yellow onion or 3 shallots
  • Grated ginger (small amount)
  • 2 x large carrots sliced and diced
  • ½ courgette sliced and diced
  • 100g / handful of mangetouts or frozen garden peas (add in towards the end)
  • 6 x baby potatoes (You can use some butternut squash or 1 sweet potato here as substitutes or add in as well as – if you are a vegetarian)
  • 2 tbsp nut butter of your choice
  • 1 x tin coconut milk (You can use light if watching calories, you can use half the tin and half vegetable stock as lighter alternative option)
  • Juice of 1 lime
  • 1 tbsp soy sauce
  • Black pepper, cinnamon, nutmeg (pinch)
  • Sea salt
  • 1 tsp cumin
  • SERVING: Use some flaked almonds / cashew nuts (add sea salt together with black pepper before sprinkling on top of your curry) • Coriander to garnish if you wish
  • 1 chicken breast per person
  • Vegetarian: 1 block of tofu and / or 1 tin chickpeas drained or use liquid if you need

METHOD: (Trick is slow gentle heat for 1 -1.5 hour for release of flavours)

  • Great to prepare the day before! If using TOFU, it will benefit left overnight to soak in flavours.
  • In a pot melt the coconut oil.
  • Add the chopped onion, garlic and grated ginger. Sweat over a low heat with lid on.
  • Add a little water as you need to avoid sticking rather than adding more oil.
  • Add in black pepper, sea salt, cumin, pinch cinnamon, pinch nutmeg, soy sauce and continue to sweat for 10 -15 mins in total to release flavours.
  • Add in carrot, courgette, mangetout (or veg of your choice) followed by potato and continue to cook gently.
  • Add a little water as required to avoid sticking.
  • Add 2 tbsp of nut butter and stir through well.
  • Add in your coconut milk, juice of 1 lime , cover and let it simmer on the lowest heat for anywhere up to one hour , if you have added too much liquid leave for an additional few minutes to reduce further.
  • Leave over night for flavours to infuse and all you have to do is cook your rice the next day!

TIP: Freeze a portion or two for a rainy day when you don’t want to cook!


  • Serve alone
  • Serve with rice. 60g is a portion per person.
  • For more bulk I would use half white / half brown or half brown / half wild rice / white rice & wild rice to introduce to your diet for example if you have been just used to eating white varieties.
  • WILD RICE (about €1 per small bag in the supermarket!)
  • Wild rice (black in colour) has a different taste, it’s a GRASS rather than a grain! I would use mix in to get used to it. What I love about wild rice is it gives you a feeling of satisfaction and does not spike your blood sugar levels the same as white rice can.
  • Wild rice contains more vitamins, minerals, protein, and fibre than white rice.
  • Wild rice can help with blood sugar levels and contribute to a healthier heart.
  • Brown / Wild rice better options for managing blood sugar and avoiding spikes.