Why You’ll Love This Recipe
Chicken Massaman Curry is a rich and aromatic Thai dish that blends the warm spices of Indian curry with creamy coconut milk, tender chicken, and hearty potatoes. Known for its mildly spicy, slightly sweet, and deeply savory flavor, this comforting curry is perfect for a cozy dinner and pairs beautifully with jasmine rice or naan bread.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breasts (boneless, skinless)
Massaman curry paste
coconut milk
potatoes
onions
roasted peanuts
fish sauce
brown sugar
tamarind paste
vegetable oil
cinnamon stick
bay leaves
water or chicken broth

directions

Heat oil in a large pot over medium heat. Add Massaman curry paste and sauté until fragrant.

Pour in a portion of the coconut milk and stir until the curry paste is well blended. Let it simmer to thicken and release aroma.

Add chicken pieces and cook until lightly browned on all sides.

Add the remaining coconut milk, water or chicken broth, cinnamon stick, bay leaves, fish sauce, brown sugar, and tamarind paste. Stir to combine.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Add potatoes and onions. Continue to simmer for another 20–25 minutes, or until the potatoes are tender and the chicken is fully cooked.

Stir in roasted peanuts and simmer for another 5 minutes.

Remove cinnamon stick and bay leaves before serving.

Serve hot with steamed jasmine rice or roti.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 45–50 minutes
Total time: 1 hour

Variations

Use beef or lamb instead of chicken for a heartier version.
Add carrots or bell peppers for extra vegetables.
Top with a squeeze of lime juice for brightness.
Swap peanuts for cashews if preferred.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.
Can be frozen for up to 2 months. Thaw in the fridge before reheating.

FAQs

What is Massaman curry paste made of?
It typically includes dried chilies, lemongrass, garlic, galangal, cumin, coriander, cinnamon, cardamom, cloves, and sometimes shrimp paste.

Is Massaman curry spicy?
It’s one of the milder Thai curries, with a rich and slightly sweet flavor rather than a fiery heat.

Can I make it vegetarian?
Yes, simply use tofu or chickpeas and vegetable broth instead of chicken and chicken broth.

Do I have to use tamarind paste?
Tamarind adds a unique tangy note, but you can substitute with lime juice or a splash of vinegar if needed.

Can I make it in a slow cooker?
Yes, cook on low for 6–8 hours or high for 3–4 hours after sautéing the curry paste and browning the chicken.

What type of potatoes work best?
Waxy potatoes like Yukon Gold hold their shape well during simmering.

Is this dish gluten-free?
Yes, as long as the curry paste and fish sauce used are gluten-free.

Can I add more coconut milk for a creamier sauce?
Absolutely, feel free to adjust the richness to your taste.

How do I thicken the curry?
Simmer uncovered longer or add a slurry of cornstarch and water if needed.

What should I serve with it?
Steamed jasmine rice, roti, or naan bread are all excellent accompaniments.

Conclusion

Chicken Massaman Curry is a luxurious, flavor-packed dish that showcases the best of Thai and Indian influences in one pot. With tender chicken, soft potatoes, and a creamy, spiced sauce, it’s a crowd-pleaser that’s easy to make and even better the next day. Perfect for a hearty family dinner or a special meal with friends.