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Make the best authentic Thai Chicken Massaman Curry with this easy, flavorful recipe! Tender chicken and potatoes, creamy coconut milk, and aromatic spices create a comforting, nutty, and mildly spiced curry that’s perfect for dinner. One of those recipes that you are fighting over the leftovers the next day.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Awesome recipe! I made it exactly as written, and both my son and my husband declared it to be better than the same dish at our local Thai restaurant! Thank you for the recipe!” – Tracy
“I make this every other week. It is luxurious and delicious. My picky 1 and 3 year old love it. Thank you thank you for this recipe. Truly a blessing to my family.” – Erin
“Excellent recipe really simple and tastes 100% authentic. Takes me back to eating in the markets of Thailand every time.” – Kerry
Why I Love this Curry
If you’re looking for a curry that’s rich, creamy, and full of flavor, you’ve got to try my Chicken Massaman Curry recipe! It’s one of my all-time favorite dishes to make because it’s super easy, comforting, and absolutely delicious. The combination of tender chicken, creamy coconut milk, and warm spices like cinnamon, cardamom, and cumin is truly a flavor explosion!
I’ve made this curry countless times, and every time it’s a hit. It’s a mild curry, so it’s perfect if you like a little spice, but nothing overwhelming. Plus, it’s super customizable, so you can make it as spicy or mild as you like! This curry goes perfectly with a side of Long Grain Rice or Instant Pot Rice.
🩷 Erica
Ingredients You’ll Need
Most of these ingredients can be found at your local grocery store or Asian market.
- Protein & Sauce Base
Boneless skinless chicken breasts – or thighs if you prefer
Massaman curry paste – the key to authentic flavor
Full-fat coconut milk – for a rich, creamy sauce
Peanut butter – adds creamy, nutty depth - Aromatics & Flavor Boosters
Onion – yellow or white
Garlic and fresh ginger – for bold, aromatic flavor
Lime juice, brown sugar, fish sauce, and Worcestershire sauce – brightens, sweetens, and deepens flavor - Veggies
Potatoes – Yukon Gold or Russet work best
Carrots – adds texture and subtle sweetness - Optional Toppings
Chopped peanuts – for garnish
Sriracha – for heat
Red pepper flakes – for added spice
Fresh cilantro – for a burst of freshness
Additions and Substitutions
Meat
More often than not, we use chicken as the protein in our Massaman curry (just because it’s what we have on hand most of the time) but we have also used beef and shrimp and loved it. Some people also use veal or lamb. To make vegetarian or vegan Massaman curry, you easily can use tofu instead of meat.
Vegetables
You can easily customize this curry with a variety of vegetables. Red bell peppers are a classic choice, but yellow or orange work just as well. Green beans, peas, baby corn, zucchini, bamboo shoots, sweet potatoes, or even butternut squash all make great additions or substitutions depending on what you have on hand.
How to Make Chicken Massaman Curry
- Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add curry paste and cook for 2–3 minutes, stirring constantly.
- Stir in 1 can of coconut milk, then add ginger, cilantro, brown sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.
- Add thinly sliced onion and chicken. Reduce heat and simmer until chicken is cooked through, about 5 minutes. Add the second can of coconut milk and return to a boil.
- Add peeled and chopped potatoes and carrots. Stir well, cover, and simmer for 15 minutes or until potatoes are tender. Serve over Jasmine rice with cilantro or lime, if desired.
Massaman Curry Paste
Massaman curry paste is a must for this recipe—don’t swap it with red or yellow curry. Store-bought paste is convenient and packed with flavor. We use the Maesri brand, often found at Asian markets or online in small yellow cans.
Key ingredients include garlic, dried red chili, tamarind, lemongrass, coriander, cumin, cinnamon, cardamom, and kaffir lime. Some versions may also include shrimp paste or Thai basil. Making it from scratch is possible, but store-bought is much easier and just as tasty.
Helpful Tips
- It’s not a bad idea to boil your potatoes for three-four minutes before adding them to your curry. This is a great trick for when you are in a hurry and just trying to get dinner on the table and don’t want to wait for the potatoes to soften in the curry sauce.
- If you are adding extra vegetables, allow the vegetables to soften in the sauce for optimal flavor. If you are in a hurry, stir-fry the veggies until tender before adding to the sauce.
- Shake the coconut milk really well before opening so it doesn’t come out in one big clump. You can also avoid this by opening the coconut milk can from the bottom.
- Make it as spicy or as mild as you would like! Add sriracha while cooking, or serve it on the side if people prefer different spice levels.
- Instead of adding salt (if needed), try adding soy sauce. It gives you the salty flavor while also deepening the overall flavor of the dish.
- Don’t forget the limes! Adding a squeeze of fresh lime right before serving ties all those delicious flavors together. This gives it a little extra boost over other Massaman curry recipes I have had.
Frequently Asked Questions
The best rice for curry is Jasmine rice. It’s a fragrant, long-grain rice that pairs perfectly with Thai dishes. Brown Jasmine or Basmati rice also work well. If those aren’t available, any long-grain white rice will do.
Yes, just double check to make sure that the paste you are using does not contain gluten.
Yes, definitely! To make this a Vegetarian Massaman Curry simply leave out the chicken (Tofu is a great substitute) and sub for a vegan fish sauce.
Yes! To make this in a slow cooker, sauté the curry paste in a bit of oil first to bring out the flavor, then add it to the slow cooker along with the coconut milk, chicken, veggies, and seasonings. Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
Yes! Use the sauté function to cook the curry paste in oil for 2–3 minutes. Add the coconut milk, chicken, veggies, and seasonings. Seal the lid and cook on Manual/Pressure Cook for 8 minutes. Let the pressure release naturally for 5 minutes, then quick release the rest. Give everything a good stir and serve over rice.
Thai and Indian curries are both saucy dishes with meat and vegetables served over rice, but they’re quite different in flavor. Thai curry is lighter and more aromatic, made with coconut milk, lemongrass, and fish sauce for a sweet, salty, sour, and spicy balance. Indian curry is richer and spicier, using ground spices like cumin and garam masala with tomato, yogurt, or cream for a deeper flavor.
Because curry and rice can be a complete meal on it’s own, but if you are expecting company or simply just want the meal to go further, you can try some of these tasty Asian-inspired and Thai side dishes:
Thai Coconut Soup
Asian Cucumber Salad
Asian Lettuce Wraps (PF Chang’s Copycat Recipe)
Pork and Veggie Potstickers
Thai Lettuce wraps
Storing Leftovers
If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 5 days. This curry also freezes really well—just make sure to freeze it without rice (rice doesn’t freeze as well). It will stay good in the freezer for up to 3 months. To reheat, just thaw it overnight in the fridge and warm it up on the stove.
More Delicious Curry Recipes
I can’t wait for you to try this delicious authentic Thai Chicken Massaman Curry. It’s easy to make, full of flavor, and the perfect dish to add some spice to your regular dinner rotation. Give it a try and let me know in the comments how it turns out or any modifications you tried to make it your own! 🥘
Chicken Massaman Curry
Video
Ingredients
- 4 ounces Massaman curry paste, (see notes above)
- 3 tablespoons vegetable oil
- 2 cans (14 oz each) unsweetened coconut milk, full fat
- 1/2 teaspoon ginger
- 2 tablespoons chopped cilantro
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon Worcestershire sauce
- 1 onion
- 1 pound chicken
- 4 medium potatoes
- 2 carrots
- 1 tablespoon peanut butter , (creamy or crunchy)
- 1/2 cup peanuts
- sriracha sauce, to taste
- red pepper flakes, to taste
- jasmine rice, (cooked)
Instructions
- Heat vegetable oil in an extra large skillet or Dutch oven over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes. This is strong, make sure your windows are open and a fan is blowing.
- Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.
- Thinly slice the onion and chicken, then add them to the sauce. Reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.
- Peel and dice potatoes. Peel and slice carrots. Add the potatoes, carrots, and remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes or until potatoes are no longer crunchy in the middle. Serve hot over Jasmine rice and garnish with extra cilantro and/or limes if desired.
Notes
- Boil potatoes for 3–4 minutes before adding to the curry to speed up cooking.
- For extra veggies, let them simmer in the sauce or stir-fry them first if you’re short on time.
- Shake or stir coconut milk well before opening—or open from the bottom to avoid separation.
- Adjust spice level with sriracha: mix it in or serve on the side.
- Use soy sauce instead of salt to deepen flavor.
- Don’t skip the lime—fresh lime juice brightens the whole dish!
- Slow Cooker: Sauté curry paste first, then add all ingredients and cook on low for 6–7 hours or high for 3–4.
- Instant Pot: Sauté curry paste, add ingredients, and pressure cook for 8 minutes. Natural release 5 minutes, then quick release.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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After going to Thailand I became obsessed with imitating a massaman curry i had there. This recipe not only is the best masaman I have tried, it’s possibly the best recipe I’ve made ever. The wife’s new favourite dish, thankyou 😊
Wow! What a compliment! Thank you, Nick. I’m thrilled you found this recipe and it was a success for you. I appreciate you writing in and letting us know. 😀
It produced a decent curry but it felt a bit light on flavor.
This recipe is incredible but I didn’t follow it completely. I forgot to add the peanut butter and peanuts though I don’t think it needs. I put shitake mushrooms, yellow potatoes, zucchini and yellow pepper. I didn’t have fish sauce so I did a tablespoon of soy sauce and a tablespoon of oyster sauce. The brand suggested for the curry paste was perfect. I also used heavy cream instead of coconut milk. Really delicious. Lick the wooden spoon tasty. Can not stop eating it!
Yum, love to hear your twist on it, I’ll have to try that!
Wow, it’s so delicious, mine looked a bit paler but tasty so good 👍. I didn’t have the sirachi sauce but put a little more chilli flakes and it was spicy enough.
The coloring can differ depending on which paste you use. So glad you liked it!