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Creamy Thai Turmeric Massaman Chicken

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 6
Calories 238 kcal

Ingredients
  

  • 1 tsp. Coriander
  • 1/4 tsp. Cinnamon
  • 1 dash Nutmeg
  • 1 dash Cardamom
  • 2 Tbsp Almond butter
  • 1 pound Boneless, skinless chicken thighs cubed
  • 2 tsp. Ground turmeric
  • 1 tsp. Ground ginger or ginger paste
  • 2 tbsp. Low-sodium soy sauce
  • 1 tsp. Maple syrup
  • 3 tbsp. Coconut oil or Extra Virgin Olive Oil
  • 4 Baby bok choy or 1 bunch kale, chopped
  • 2 medium Shallots chopped
  • 2 cloves Garlic minced
  • 1/4 cup Thai red curry paste
  • 2 13.5 ounce cans Full-fat coconut milk
  • 1 tsp. Cumin
  • 1 Roasted red pepper sliced (optional)
  • 1 Lime juiced

Instructions
 

  • Heat a large pot or dutch oven over medium heat. Once hot, add oil and shallot. Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly.
  • Add whole cumin and coriander seeds (or powder) , turmeric and sauté for another 1-2 minutes, stirring frequently. Then add red curry paste and stir to combine. Cook for 1 minute more.
  • Then add coconut milk, cinnamon, cardamom, nutmeg, maple syrup, and almond butter. The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat.
  • Once it reaches a low boil, add chicken and reduce heat to a simmer and cook for 10-15 minutes uncovered. You don't want it boiling, so ensure it's cooking over low heat at a simmer. (Or use slow cooker on low for 2.5 hours)
  • Cut up baby Bok Choy and and fold in 3/4 of the way into cooking. Add roasted red pepper for fabulous color and taste.
  • Add lime juice in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, adding more lime for acidity, salt or coconut aminos for saltiness, curry paste for heat / more intense curry taste or Red pepper flakes, maple syrup or stevia for sweetness, cinnamon or nutmeg for warmth, or almond butter for creaminess / more intense peanut flavor.
  • Stir and cook a few minutes more. Then turn off heat and let stand for at least 5 minutes before serving (this allows the flavors to meld).
  • To serve, divide between serving bowls and enjoy as is or with a side of rice, cauliflower rice, quinoa, or steamed greens (optional). Fresh lime juice, cilantro, and roasted peanuts (optional) make lovely additions as well.

Notes

STORAGE:  Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more water or coconut milk as needed to rehydrate.

Nutrition

Sodium: 370mgCalcium: 149mgVitamin C: 43mgVitamin A: 5028IUSugar: 3gFiber: 3gPotassium: 362mgCholesterol: 72mgCalories: 238kcalTrans Fat: 1gSaturated Fat: 8gFat: 15gProtein: 18gCarbohydrates: 10gIron: 3mg
Keyword Creamy Thai Turmeric Massaman Chicken
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