Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add in the shallots and sauté for about 3 to 5 minutes until they turn translucent. You'll notice a sweet and fragrant aroma filling your kitchen as the shallots cook down—this is the perfect base for your curry.
Next, add in the cubed boneless, skinless chicken breasts to the pot. Stir it around and cook until the surface turns white, which should take about 5 to 7 minutes. Make sure not to crowd the pot; the chicken should sear slightly to lock in those delicious juices.
Now it’s time to add in the Massaman curry paste. Stir and sauté it along with the chicken and shallots, cooking until the paste is fragrant and has deepened in color, approximately 2 to 3 minutes. This step is crucial, as it allows the spices to release their flavors.
Add in the chopped yellow potatoes and carrots, stirring them through the mixture. Slowly pour in the coconut milk and low-sodium chicken broth. Cover the pot and allow it to simmer for about 15 minutes. Keep an eye on the pot; you want the vegetables to become tender but not mushy.
After the initial simmering, uncover the pot and add in the brown sugar, peanut butter, and fish sauce. Stir everything together and let it simmer for another 2 to 3 minutes. The sauce should thicken slightly and become creamy, enveloping all the ingredients beautifully.
Finally, serve your Chicken Massaman Curry over rice. Don’t forget to garnish each bowl with lime wedges, roasted peanuts, and a sprinkle of chopped fresh cilantro. The lime will add a zesty brightness that enhances the richness of the curry.
