Gordon Ramsay Massaman Curry Recipe 

This delicious and creamy Massaman curry is inspired by Gordon Ramsay. Made with tender chicken, potatoes, carrots, and a flavorful curry sauce, it’s perfect when served over rice or quinoa for a comforting and satisfying meal.

Ingredients Needed:

• 2 tablespoons olive oil, coconut oil, or vegetable oil
• ½ onion, chopped
• 1 lb chicken breasts, chopped (or substitute shrimp or tofu)
• 2 medium gold potatoes, peeled and chopped into small pieces
• 2 carrots, peeled and sliced into 1/8-inch thick slices
• 2 teaspoons freshly grated ginger
• 2 cloves garlic, minced
• 1 (4 oz) can Massaman curry paste (or homemade)
• 2 (13.5 oz) cans coconut milk
• 1 tablespoon peanut butter (smooth or crunchy)
• 2 tablespoons brown sugar
• Juice from 1 lime
• 2 teaspoons fish sauce (optional)
• ½ cup chopped roasted peanuts, for garnish
• Cilantro, for garnish

How To Make Massaman Curry Recipe?

1. Cook the base ingredients: Heat oil in a large pot over medium-low heat. Add onion and sauté for 1 minute until softened. Add carrots and potatoes, cooking for 1–2 minutes.
2. Add chicken and spices: Stir in the chicken, ginger, garlic, and curry paste. Sauté for 3 minutes until fragrant.
3. Simmer the curry: Add coconut milk and bring to a boil. Reduce the heat and simmer for 10–15 minutes until the chicken and potatoes are fully cooked.
4. Finish the curry: Stir in the fish sauce (if using), brown sugar, peanut butter, and lime juice. Let it simmer for another 5 minutes to blend the flavors.
5. Serve: Serve the Massaman curry over rice, zoodles, spaghetti squash, or quinoa. Garnish with roasted peanuts and fresh cilantro.

Recipe Tips:

• Cut vegetables evenly: This ensures the potatoes and carrots cook evenly and at the same time.
• Use fresh curry paste: For the best flavor, use high-quality or freshly made Massaman curry paste.
• Adjust sweetness and tanginess: Add more brown sugar or lime juice to balance the flavors to your taste.
• Customize protein: Swap chicken with shrimp, tofu, or even beef for variety.
• Garnish generously: The roasted peanuts and cilantro add texture and freshness to the dish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the curry cool to room temperature, then store in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the curry completely, transfer it to a freezer-safe container, and freeze for up to 3 months.
• Reheat: Reheat the curry in a pot over low heat, stirring occasionally. Add a splash of water or coconut milk if the sauce thickens too much.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 60mg
• Sodium: 650mg
• Potassium: 600mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 22g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Goat Curry Recipe
• Gordon Ramsay Lentil Curry Recipe
• Gordon Ramsay Chicken Curry Recipe