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Chicken Massaman Curry

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Chicken Massaman Curry is one of my favorite savory Thai curry dishes.  With chicken and potatoes cooked into the flavorful sauce, it is delicious!

Chicken Massaman Curry

This is one of my FAVORITE curry dishes. Massaman, Masuman, Masumun, Matsaman… it can be spelled a million different ways but it all tastes the same. My friends and I went out for Thai the other day and my husband was bummed he couldn’t go (it was a girls only thing). I should have been a good wife and ordered him something to-go, but I didn’t. I just let him have a couple bites of my leftovers. Anyway, he begged for me to figure out the recipe and make it so he could have his own.. so I did tonight (I had to hurry and post this before I forgot what I put in it). It was fabulous! You are going to love it! It tasted JUST like the curry I had the other day at the restaurant.
**This makes a lot of curry (6-8 servings). Unless you are planning to share or want to freeze the leftovers, you may want to half the recipe**

Chicken Massaman Curry
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Ingredients

  • 1 can Masaman curry paste (you will have to get this at your Asian market)
  • 3 Tbs. vegetable oil
  • 2 cans coconut milk
  • 1/2 tsp. ginger (you can use fresh, I just used the powder)
  • 2 Tbsp. chopped cilantro
  • 2 Tbsp. brown sugar (packed)
  • 2 Tbsp. fish sauce
  • 1 Tbsp. lime juice
  • 1 Tbsp. Worcestershire sauce
  • 1 onion, sliced thin
  • 1 lb. chicken sliced VERY thin (I used partially thawed chicken from the freezer.. it was really easy to slice thin)
  • 4-5 medium potatoes, peeled, cubed
  • 2 carrots, peeled, sliced
  • 1-2 Tbsp (heaping) peanut butter (crunchy or creamy.. doesn't matter)
  • 1/2 c. peanuts
  • Sriracha sauce (To taste. This is what adds the spiciness.)
  • Red pepper flakes, to taste
  • Jasmine rice, cooked

Instructions

  • Heat vegetable oil in a large (the largest you have--this makes a LOT) saucepan over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes (make sure your windows are open and a fan is blowing.. this stuff is STRONG). Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil. Add onion and chicken then 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. Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes--until potatoes aren't crunchy in the middle. Serve hot over Jasmine rice.
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Comments

  5. Do you know how many ounces or tablespoons (or other measurements) of masaman you use? I don't have a can like the one pictured, and don't want the measurements/taste to be off. Thanks.
    Reply

  7. Oh my word......you are my newest BFF. This is my favorite Thai dish ever! I cannot wait to hunt down that curry paste and try this. This dish is expensive at our favorite restaurant for how much you get. Thank you!
    Reply

  9. This recipe is awesome! I made it for a work event and everyone asked for the recipe. Even those who aren't normally willing to try any ethnic food loved it. I added a small can of chicken broth, and a can of pineapple chunks.
    Reply

  10. I have been making masuman for yrs now and I do use this brand of curry paste in the can. I made this tonight and it was such a great recipe! The other day when at the Thai grocery the Thai man that was helping my husband get some groceries mentioned that they use a squash whether butter nut buttercup or what have you...... So tonight that is what I did I made this recipe but subtituted the white potatoes with squash. I just cooked it until the small bites sized squash was nice and soft. I have to say out of all of the masuman curry I have made over the yrs.....this was the best ever! ; ) Amazing! Thanks for the recipe! It's my new and improved masuman. You have to try using squash instead too....it will blow your mind!
    Reply

  11. I recommend to use only half of fish and Worcestershire sauces.Start with vegetable oil and massaman curry paste (1-1,5tbsp curry pasta, depends how strong it is) and after 1-2 minutes, add chicken for 2-3 minutes and then add the 1st can of coconut milk. Then you can use bigger slices of chicken... First time when I tried this food I used way too much curry pasta!This dish is even better if you use 2 cans of coconut milk + 1 can of coconut creme!Otherwise, thank you a lot for the recipe! :)
    Reply

  12. Thank you! I didn't find massaman paste at the grocery store so I used thai red curry paste, but I'll try the nearest asian market next time I make this. And my fave Thai restaurant's massaman curry is a bit thicker, sweeter, and more peanut buttery so I added corn starch, more brown sugar, and more peanut butter. My additions definitely made it less healthy, but it was pretty darn close to what I was aiming for and I couldn't have done it without your recipe. Had it for dinner tonight and am already looking forward to having it for lunch tomorrow. Thank you again!
    Reply

  14. This was just delicious! I used 2 cans of the massaman curry paste and it was out of this world yummy! I'll be making this again and again. Everyone devoured it!
    Reply

    • This recipe was awesome! My family and I had just had Massaman for the first time at a local Thai restaurant and I wanted to find a recipe. This was perfect!!!! The only change I made was using 2 potatoes and 2 zucchinis and I used a tablespoon of kosher salt instead of the fish sauce. For the curry paste, I found it on Amazon , Maesri massaman curry paste. :)Thank you!!!!!!!!! This is a keeper!
      Reply

  15. I've made this recipe about 5 times now. It's a hit. We love this so much! I couldn't find Massaman curry paste so I make my own from here: http://www.thaitable.com/thai/recipe/massaman-curry-paste.Thank you so much for this recipe, my husband always asks if I can make it again. It's perfect!!! :)
    Reply

  16. Thank you! I love this dish, I posted your dish picture on the World food guide website for everybody to see. http://worldfood.guide/photo/347/ http://worldfood.guide/dish/246/
    Reply

  17. Love this recipe! Super easy and very authentic tasting. Every bit as good as the massaman curry at my favorite local thai restaurant. Thank you!
    Reply

  19. I made your massaman curry which was great. Mine was a darker brown to yours and I wondered which brand curry paste you used? We really enjoyed and will be making it again very soon.
    Reply

  20. This was really good! I only had one can coconut milk, so I added a can of chicken broth. No lime either, so added a splash of rice vinegar (flavor could've used the lime though) I'll definitely be making this again. Thanks!
    Reply

  21. Thank you sooooo much, I tried another massaman curry recipe and it was disgusting so in despair I went back to the interwebs and came across your recipe. I made it just as written and it came out absolutely delicious. It was better than the curry at my favorite thai spot. Thanks again I will be making this recipe a lot.
    Reply

    • Your comment completely made my day :D Thank you so much for taking the time to come back and let us know how you liked it! I am so glad you found a winner! I hope you will keep coming back for more recipes. We have lots of good Thai/Indian ones :)
      Reply

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