Healthy Massaman Chicken Curry Recipe


  • 400g Skinless Chicken Breasts (cut into medium chunks)
  • 3 tbsp Massaman Curry Paste
  • 1 Small Bunch of Fresh Coriander (leaves picked and stalks finely chopped)
  • 1 Green Chilli (finely sliced)
  • 2cm Piece of Peeled Fresh Root Ginger (finely grated)
  • 400ml Can of Coconut Milk
  • 1 tsp Honey
  • 1 Lime (zested and juiced)
  • 1 tbsp fish sauce
  • 6 Kaffir Lime Leaves
  • 2 White Onions (finely sliced)
  • 2 Cloves Garlic (finely sliced)
  • 2 Green and 2 Yellow Peppers (chopped into large irregular chunks)
  • 300g New Potatoes
  • 2 Handfuls of Spinach (roughly chopped)
  • 2 Handfuls of Rocket (roughly chopped)
  • 1 Handful of Unsalted Toasted Cashews or Peanuts (roughly chopped to serve)


  1. Gently fry the onion, garlic, coriander stalks and ginger with a little salt and 4 tablespoons of vegetable oil in a large pan or wok until very soft.
  2. In a medium pan, boil the new potatoes in salted water until just under cooked in the centre. Drain, half, and leave to one side.
  3. Add the curry paste to the onions and turn up the heat for a few minutes until the mixture browns.
  4. Add the peppers and continue to fry for a minute or two. Add the chicken until just browning, followed by the fish sauce, honey, lime and lime leaves, chilli, potatoes and coconut milk.
  5. Allow the curry to very gently bubble away for 8 – 10 minutes at a low heat until the chicken, peppers & potato are cooked through.
  6. Stir through the rocket and spinach so they just begin to wilt & serve with a sprinkle of coriander leaves and handful of nuts.

Recipe by Sam Soulsby
Recipe by Lunch BXD
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