Tender meat, creamy coconut sauce, and hearty potatoes, make this Chicken Massaman Curry a delicious Thai favorite that is both rich and flavorful.
This Chicken Massaman Curry is a rich and comforting Thai recipe made with tender chicken, creamy coconut milk, hearty potatoes, and warm spices. Unlike many Thai curries, Massaman Curry is typically mild, with a slightly sweet and savory flavor balanced by ingredients such as cinnamon, cardamom, and peanuts. The slow-simmered sauce becomes thick and flavorful as it coats every bite, making this curry a satisfying and cozy meal that pairs perfectly with steamed jasmine rice.
I love curry and how much flavor it has. For more curry recipes you have to check out my Vegan Chickpea Curry, Indonesian Chicken Curry, and Coconut Curry Salmon.
Table of Contents
Why You Will Love This Thai Massaman Curry Recipe
- This recipe has a slightly larger amount of massaman curry paste which allows the dish to have more overall flavor than other recipes.
- Boneless chicken thighs make it faster and easier than traditional beef versions or recipes using bone-in chicken, while still giving you tender, flavorful meat.
- This dish has an authentic flavor without making Massaman curry paste from scratch. It still has all the elements without the large prep work.
Recipe Ingredients
Massaman Curry Paste – A premade paste with all of the traditional flavors for this curry dish that adds depth and all the aromatic spices to this dish. You can also use homemade massaman curry paste if you prefer.
Coconut Sugar – To add a subtle hint of sweetness to this rich curry recipe without being overbearing.
Peanuts – Gives this dish a crunchy texture and that classic flavor.
For a full list of ingredient amounts see the recipe card below.
How to Make Chicken Massaman Curry
Step #1: Heat the oil in a large Dutch oven or large skillet over medium high heat.
Step #2: Add the chicken and cook for 4-5 minutes until lightly browned on the outside. The chicken does not need to be fully cooked through. Transfer to a plate and set aside.
Step #3: Next, reduce the heat to medium, add the Massaman curry paste and stir constantly for about 1 minute, until fragrant and slightly darkened.
Step #4: Pour in about ½ cup of the full-fat coconut milk and stir until the paste dissolves into a smooth sauce.
Step #5: Next, add the remaining coconut milk, chicken stock, fish sauce, tamarind, and coconut sugar and whisk until smooth.
Step #6: Return the chicken to the pot along with the yukon gold potatoes and onion and bring to a gentle simmer.
Step #7: Partially cover with the lid slightly ajar and simmer for 25-30 minutes, stirring occasionally. The potatoes should be fork-tender and the chicken fully cooked and the sauce should reduce slightly and become creamy.
Step #8: Next, remove from the heat and stir in ½ of the peanuts and lime juice.
Step #9: Finally, serve over jasmine rice and garnish with cilantro and additional peanuts if desired and enjoy!
FAQs
Of course! This curry can be made with chicken breast, beef, pork, lamb, or even tofu.
No. If you do not have coconut sugar on hand you can substitute it for brown sugar or even palm sugar.
Other veggies I would recommend adding would be sweet potatoes, carrots, or any others you prefer.
Storage Infromation
You can store any leftovers of this Chicken Massaman Curry recipe in an airtight container in your fridge for up to 4 days. For longer storage you can freeze in your freezer for up to 2 months. Note textures might be slightly altered after freezing.
To reheat you can do so on the stovetop over medium-low heat or in your microwave until everything has warmed through. Be sure to thaw in the fridge overnight before reheating.
More Curry Recipes To Love
Massaman Curry Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 Tbsp vegetable oil
- 2 lbs boneless skinless chicken thighs - cut into bite sized pieces
- 4 oz Massaman curry paste - about ½ cup, I use Mae Ploy
- 1 can full-fat coconut milk - 13.5 oz
- 1 cup low sodium chicken stock
- 1 Tbsp fish sauce
- 2 Tbsp tamarind paste
- 1 Tbsp coconut sugar
- 1 lb yukon gold potatoes - cut into 1 ½ inch chunks
- 1 medium yellow onion - cut into wedges
Instructions
- Heat the oil in a large Dutch oven or deep skillet over medium-high heat.
- Add the chicken and cook for 4-5 minutes until lightly browned on the outside. The chicken does not need to be fully cooked through. Transfer to a plate and set aside.
- Next, reduce the heat to medium, add the Massaman curry paste and stir constantly for about 1 minute, until fragrant and slightly darkened.
- Pour in about ½ cup of the coconut milk and stir until the paste dissolves into a smooth sauce.
- Next, add the remaining coconut milk, chicken stock, fish sauce, tamarind, and coconut sugar and whisk until smooth.
- Return the chicken to the pot along with the potatoes and onion and bring to a gentle simmer.
- Partially cover with the lid slightly ajar and simmer for 25-30 minutes, stirring occasionally. The potatoes should be fork-tender and the chicken fully cooked and the sauce should reduce slightly and become creamy.
- Next, remove from the heat and stir in ½ of the peanuts and lime juice.
- Finally, serve over jasmine rice and garnish with cilantro and additional peanuts if desired and enjoy!
NOTES
Nutrition
