Gluten and Dairy Free Thai Chicken Massaman Curry

Serves 4


  • 2 tablespoons massaman curry paste
  • 1 teaspoon brown sugar
  • 3 chicken breasts, cut into cubes
  • 400g tin of coconut milk
  • 125g small new potatoes, cut into quarters
  • 1 tablespoon fish sauce
  • 1 tablespoon peanuts, optional
  • juice of one lime
  • salt and pepper for seasoning


  1. Add the massaman curry paste to a pan over a high heat
  2. Stir in the thick creamy part of the coconut milk and cook for a couple of minutes
  3. Stir in the chicken chunks and cook for 5 minutes
  4. Add in the remaining coconut milk ad bring to the boil
  5. Add in the potato chunks and simmer for 15-20 minutes or until the potatoes are tender
  6. Stir in the brown sugar, lime juice and fish sauce
  7. Adjust the seasoning with salt and pepper to suit your tastes
  8. Sprinkle in the peanuts if using
  9. Serve with rice