Thai Massaman Chickpea Curry
Rich Thai massaman curry with tender chickpeas and vegetables. Slow cooked to perfection with authentic spices and coconut milk.
AI SCORE
92
/100
⏱️
297 min
Time
👥
4 people
Servings
🔥
420 kcal
Calories
📊
medium
Difficulty
Ingredients
- 2 cans chickpeas, drained
- 400ml coconut milk
- 3 tbsp massaman curry paste
- 2 potatoes, cubed
- 1 onion, sliced
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp fish sauce or soy sauce
- 1/2 cup roasted peanuts
- 2 bay leaves
- 1 cinnamon stick
Instructions
1
Sauté curry paste in 2 tbsp coconut milk in a pan for 2 minutes
2
Transfer paste to slow cooker and add remaining coconut milk
3
Add chickpeas, potatoes, onion, tamarind paste, and palm sugar
4
Stir in fish sauce, bay leaves, and cinnamon stick
5
Cook on low for 4-5 hours until potatoes are tender
6
Stir in roasted peanuts during last 30 minutes
7
Adjust seasoning and serve over jasmine rice
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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