Chicken Massaman Curry is one of my favorite savory Thai curry dishes. With chicken and potatoes cooked into the flavorful sauce, it is delicious!
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**
How To Make Massaman Curry
- 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
- 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.
More from Favorite Family Recipes:
Rebecca says
oh my! I am so excited to try this, you don't even know!!!!!! ahhhhh My fav thai dish by far!!!!
jdubscontraband says
Wow,
This curry dish is AWESOME! Tastes just like the Thai Bamboo restaurant! Definitely a keeper!
Dede says
You've been featured on my blog, http://dedeland.blogspot.com
Thanks for all the AWESOME recipes!
Tricia says
Thanks so much for this recipe. I made this and it was a hit! Loved it!
Samantha says
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.
Erica says
@ Samantha– I looked on the can and it is 4 oz (or 1/2 c.) Hope this helps!
-Erica
Charlene Austin says
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!
Janell says
Exactly what I want in a homemade masaman. This has become a staple recipe at my house 🙂
Christine says
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.
Cheryl says
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!
Risto says
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! 🙂
Megan says
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!
Kate says
I never review recipes but this was too delicious that I had to say thank you!
Joan says
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!
Patty says
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!
Victoria says
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!!! 🙂
Claudio says
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/
Stephanie says
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!
Echo says
You’re welcome! I’m so happy you liked it!
jennifer says
can i make this in a slow cooker?
Emily says
I don’t see why not? Go for it! 🙂 Let us know how it worked.
Liz says
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.
Erica says
The brand I use is Maesri. Hope that helps!
Amanda says
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!
Craig says
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.
Erica says
Your comment completely made my day 😀 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 🙂
K.P. says
Excited to try this tomorrow, I am a little nervous because I bought a different brand, it was what was available. It is Mae Ploy. It is a big can, 2 lbs 3 oz. I am hoping to use the suggested measurement I saw in your comment of 4 oz or 1/2 cup. Have you ever tried/heard of that brand? Wish me luck.
Favorite Family Recipes says
I have heard of that brand but haven’t used a big can like that. You should be fine using the 4 oz measurement. Hope this helps!
Roz says
I just made this a day ahead of when it will be served. Naturally I had to taste and I was not disappointed it was delish. I cannot wait to eat it
Tomorrow it will be even better
Favorite Family Recipes says
Good call! We like to double the recipe and freeze half because it reheats so well. 🙂
Sarah says
I just found this recipe via Pinterest. I’ve made it twice, by request, in the last two weeks. Ohmyyummyness. This rivals any Massaman curry I’ve had in restaurants. Thank you!
Favorite Family Recipes says
So glad you like it!
Smule says
First time making massaman curry. This was delicious. Will def make again. Thank you for the recipe 🙂
Favorite Family Recipes says
So glad you liked it!
Jenny says
This recipe is amazing, thanks so much for sharing. The peanut butter is a fab touch and gives the dish an extra depth, so yummy and super easy to make.
Favorite Family Recipes says
I’m so glad you like it, Jenny! Thank you for the 5-star rating!
Misplacedhippie says
Could someone please tell me what kind of onion I’m suppose to use?
Sweet Vidalia, yellow, white, spring onions? There are so many different kinds and I don’t want to use the wrong one and ruin the dish. Thanks!
Favorite Family Recipes says
You can use any of the ones you have mentioned and it will turn out great! Typically we use yellow onions but any will do fine. Hope this helps!