Chicken Massaman Curry

4.97 from 211 votes
215 Comments

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Massaman Curry is one of the easiest and most delicious savory Thai curry dishes. With chicken and potatoes cooked into a sweet, slightly spicy sauce, it’s a flavor explosion! 

A bowl of Massaman curry with chicken and vegetables next to a bowl of rice
Featured with this Recipe
  1. Ingredients in Massaman Curry
  2. Massaman Curry Paste
  3. Variations
  4. Tips For Making Chicken Massaman Curry: 
  5. Frequently Asked Questions
  6. What To Serve With Massaman Curry
  7. More Delicious Curry Recipes
  8. How to Make Chicken Massaman Curry
  9. Chicken Massaman Curry Recipe

Chicken Massaman Curry is one of my favorite dishes! Massaman curry is a mild, savory, and slightly sweet curry with fragrant spice undertones such as cumin, cardamom, and cinnamon. It typically isn’t a spicy curry, but like most curries, it is easy to adjust the spice level. The name itself can be spelled a few different ways: Massaman, Masuman, Masumun, Matsaman. No matter how you spell it, the delicious Thai dish tastes the same. I came up with my own version of this tasty Thai cuisine after a girls’ night to our favorite restaurant. My husband helped himself to my leftovers and was hooked. Making your own curry is easy, fun, and will save you loads of money on take-out!

Ingredients in Massaman Curry

  • Massaman curry paste – see notes below for where to find Massaman curry paste
  • Protein – our favorite is boneless skinless chicken breasts
  • Vegetable oil
  • Full-fat coconut milk
  • Ginger
  • Cilantro
  • Brown sugar
  • Fish sauce
  • Lime juice
  • Worcestershire sauce
  • Onion
  • Chicken
  • Potatoes – Russet Potatoes or Yukon Gold Potatoes
  • Carrots
  • Peanut butter
  • Optional toppings – peanuts, sriracha, red pepper flakes

Massaman Curry Paste

Massaman Curry Paste is the key to making this recipe successful, it’s the one thing you really don’t want to leave out (as an Amazon Associate we earn from qualifying purchases). Don’t substitute for another curry paste like yellow curry or red curry paste . Using store-bought curry paste is so much easier than trying to make your own paste from scratch. Curry paste is very thick and similar to the consistency of tomato paste. It is quite fragrant and will fill up the room with a strong, yet delicious smelling aroma. Don’t worry, once you stir in the coconut milk, it will mellow out. 

Massaman curry paste in a pan


Where To Find Massaman Curry Paste

You can find Massaman curry paste at most Asian Markets and even at many specialty grocery stores. We use the Maesri brand because it is what’s available at the Asian Market closest to us, but I know there are other brands available. You can’t really go wrong. The kind we use is usually in a small, yellow 4 oz. can (pictured). We can usually find it for around $2/can. It can also sometimes be found in lidded plastic or paper containers, glass jars, or vacuum-sealed packages. You can also find it on Amazon, using the link above.

Curry Paste Ingredients

We use the Maesri Massaman curry paste. For this brand, the ingredients include: garlic, sugar, soybean oil, dried red chili, tamarind juice, shallot, salt, lemongrass, coriander seed, cumin, cardamom, cinnamon, bay leaves, cloves, kaffir lime, and galangal. Other massaman curry pastes may include ingredients such as tamarind paste, shrimp paste, nutmeg, thai basil, or other unique ingredients.

A bowl of chicken Massaman curry

Variations

  • Massaman curry meat – more often than not, we use chicken breasts or chicken thighs 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.
  • Veggies – the only two vegetables that seem to be in every Massaman curry across the board are potatoes and onions. Here are some of our other favorite vegetable stir-ins:
    • Carrots
    • Red bell peppers (yellow or orange can also be used)
    • Green beans
    • Peas
    • Baby corn
    • Zucchini
    • Cauliflower
    • Bamboo shoots
    • Asian Chillies

Tips For Making Chicken Massaman Curry: 

  • 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.
Chicken Massaman Curry with potatoes in a square black dish

Frequently Asked Questions

What is the flavor of Massaman curry?

Massaman curry is very sweet due to the coconut milk and nutty due to the peanut butter. If you like sweeter curries, then you will love this one!

What makes Massaman curry different?

Massaman curry is mild, sweet, and full of Indian spices like cinnamon and cardamom.

What kind of rice is best with Massaman curry?

The best rice to use with ANY curry is Jasmine. Jasmine rice is a long-grain, dry rice that goes well with every Thai dish. It is more fragrant than most varieties, which is why it is also known as “aromatic rice”. Brown Jasmine rice can also be used. Basmati rice is a common substitute for Jasmine rice as well. If you can’t find any of these varieties, you can just use a simple, long-grain, white rice.

Can I freeze Massaman curry?

Yes! This chicken massaman curry recipe freezes beautifully. Just make sure to freeze it on its own without rice (the rice won’t freeze as well and will just absorb all the sauce). Just put the curry into a freezer safe container or Ziplock baggie and keep it in the freezer for up to three months. To reheat, let it thaw in the refrigerator then heat on the stove in a frying pan. 

Where was Massaman Curry created?

Massaman curry is an Asian fusion dish that originated in Southern Thailand and has Malaysian and Indian influences.

Read Next:Lentil Curry

What To Serve With Massaman Curry

Because curry and rice can be a complete meal on it’s own, there really is no need to have additional side dishes. If you are expecting company or simply just want the meal to go further, you can try some of these tasty Asian-inspired Thai side dishes:

More Delicious Curry Recipes

No need to reach for the takeout menus, just try one of these flavorful recipes and enjoy a good curry right in the comfort of your own kitchen!

How to Make Chicken Massaman Curry

A bowl of Massaman curry with chicken and vegetables next to a bowl of rice

Chicken Massaman Curry

4.97 from 211 votes
Chicken Massaman Curry is one of the easiest and most delicious savory Thai curry dishes. With chicken and potatoes cooked into a sweet, slightly spicy sauce, it's a flavor explosion!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Thai
Servings 10

Video

Ingredients

  • 4 ounces Massaman curry paste you will have to get this at your local Asian market
  • 3 tablespoons vegetable oil
  • 2 cans (14 oz each) unsweetened coconut milk (full fat)
  • 1/2 teaspoon ginger you can use fresh, I just used the powder
  • 2 tablespoons chopped cilantro
  • 2 tablespoons brown sugar packed
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon Worcestershire sauce (optional, just gives it a brighter flavor)
  • 1 onion sliced thin
  • 1 pound chicken Sliced VERY thin, I used partially thawed chicken from the freezer. It's easy to slice.
  • 4 medium potatoes peeled, cubed
  • 2 carrots peeled, sliced
  • 1 tablespoon peanut butter (creamy or crunchy)
  • 1/2 cup peanuts
  • sriracha sauce To taste. This is what adds the spiciness.
  • 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.
    Massaman curry paste in a pan
  • 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. 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 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

  • 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.

Nutrition Information

Calories: 235kcalCarbohydrates: 10gProtein: 7gFat: 18gSaturated Fat: 11gCholesterol: 16mgSodium: 399mgPotassium: 185mgFiber: 2gSugar: 5gVitamin A: 3860IUVitamin C: 4mgCalcium: 38mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. Recipe calls for 1 28 oz can of coconut milk in ingredients but says “add another can of coconut milk” under recipe. This was confusing. I added 2 14 oz cans and then another 14 oz can and now it appears I’ve messed up the recipe. Lame.

    1. We apologize that we weren’t more clear in the recipe, it should be 28 ounces total (so 2 14-ounce cans). Thank you for bringing this to our attention. We fixed it on the recipe. Even if you added more coconut milk, hopefully it still tasted ok!

  2. 5 stars
    I first tastes massaman curry at my local Thai restaurant. I wanted something different to what i usually ate and saw the word curry. I’m crazy about it. The restaurant also makes fish massaman. Doesn’t light my fire.

  3. 5 stars
    Delicious! My husband loved this dish and he is not a fan of curries. This will be a regular dish in our household. It’s a winner!!

  4. 5 stars
    This was really delicious. Very easy to make and went down a treat. Drying to print it off and put in my ‘fav recipes folder’. Thanks so much.

  5. Delicious but confusing – ingredients say 1 can coconut milk but recipe calls for 2 cans. I added more of everything & the 2nd can. Was strange to add the peanut butter late in the process. Didn’t have worsteshire so substituted soy sauce. Used potatoes, carrots, green beans & onions. Delicious!

    1. The recipe calls for 28 ounces of coconut milk and the cans we usually get are each 14 ounces. Sorry for the confusion!

  6. 5 stars
    OH MY GOODNESS! We consider ourselves connoisseurs of Massaman curry, and are always looking for the restaurant with the perfect version. I like this recipe as well as any I’ve had at our favorite Thai restaurants. And, it really was pretty easy to make. I know what I’ll be bringing to church potluck next week! Thanks so much for this recipe.

  7. 5 stars
    I love massaman curry and wanted to see if I could attempt it myself instead of always ordering take away. I used this recipe and it came out delicious! I did add some red and green bell peppers to it just for some extra veggies and because my favorite Thai restaurant does that as well. I also used the same curry paste as in the recipe as well. It was an instant hit!

  8. 5 stars
    This is the first time I have made Massaman curry and it was delicious. I made a few changes only 1tbls of brown sugar and fish sauce, I’ll instead of 2. Also left over Costco chicken. I did follow the recommendations of Worcester sauce and soy instead of salt, which really made a difference. My chef son said the dish was restaurant quality, the whole family enjoyed it. Highly recommended.

  9. 5 stars
    I love massaman curry and decided to try making it at home. I found this recipe and decided to try it instead of the others I found online. So glad I chose this one, it was AMAZING!!!! Just as good as the ones I have had at our local Thai restaurants. Thank you so much!!!!! It will be on regular rotation at home now.

  10. Excellent. I tweaked a little to fit Keto. Skipped potatoes but added some bell peppers and zucchini. Massaman curry has excellent flavor & not as hot as the panang.

  11. 5 stars
    This was an amazing dish. Massaman chicken is a favorite meal when dining out and to make a loved cuisine at home was a real treat. A good balance of vegetables and plenty of curry. I will likely add an additional pound of chicken the next time. This recipe was also super easy to make.

  12. 5 stars
    I love this recipe! I had never tried to make curry before as it is a newly discovered dish. And now I can’t get enough!! Great easy to follow recipe!!

  13. 5 stars
    If you like potatoes and need to add a bit more deph to your dish, try this.

    Try cubing your potatoes and browing them before adding to the curry.

  14. 5 stars
    I think the ingredients and ratios are spot on, my suggestions are more about the order of the process. My recommendation is to use fresh ginger, and to heat all your aromatics (onion, ginger, and garlic) in the massaman curry paste mixture. I cooked the potatoes and carrots and coconut milk together until the veg were almost perfectly done, then added in the chicken and a sliced cubanelle pepper until chicken was done. I let it rest for a couple of hours, before reheating, and served with steamed jasmine rice, a little chopped cilantro, dry roasted peanuts, and lime wedges. Absolutely sublime.

  15. 5 stars
    Tried this tonight and absolutely love it. Used a 2 lb. package of chicken thighs, added a 14oz can of fire roasted tomatoes and a bell pepper to the veggies. Instead of rice, served it over cornmeal waffles which I wanted to use up. Rich and flavorful. The Maeseri brand curry paste is a tad on the hot and spicy side. Little people might not be able to handle that.

  16. 5 stars
    So So delicious. My family loves this and tastes just like our local restaurant. Thanks for an amazing recipe. I wish we could have leftovers, but there is never any left ha ha.

  17. 5 stars
    This recipe damn near brought my boyfriend and I to tears. So. Good. Literally could not stop talking about how delicious it turned out! We made a vegetarian version with lots of potatoes, carrots and delicata squash – WOW. Delicata squash in this recipe is a must-try. It tastes verrrrrry much like the Massaman from my local Thai place. This will be on repeat in our house. Thank you!

  18. 4 stars
    Ok recipe, a bit too sweet though, peanut butter has no place in any curry, a handful of peanuts roasted in the oven and blitzed in a blender will suffice. Also there is absolutely no substitute for fresh grated ginger, powdered just will not do, completely different flavour profile. I like the inclusion of Worcester Sauce, adds that kick of tamarind. I think the chicken needs to be cubed, same size as the potatoes.

    I must add though that I disagree with your comment “The best rice to use with ANY curry is Jasmine”. This simply cannot be true, it is indeed perfect for this dish but anyone competent in cooking South East Asian food knows the base rice is a good quality Basmati, eg Biryani, Jasmine rice with a Rogan Josh or Jalfrezi just won’t work.

    1. Poor shaun. It must have been tough, but he managed to make this recipe even though it was far beneath him! He clutched his pearls the whole time while scooping the blasphemous peanut butter into his curry.

      We aren’t sure why he pressed on to accomplish this task when he knows that the opinions of whoever posted this recipe are *simply* factually incorrect. But he did! And we are glad because shaun is actually a wealth of knowledge. If he could only share it in a less insulting way we would all be following shaun!

  19. 5 stars
    OMG! This was amazing. My wife told me this was the best thing I have ever made. This is our favorite dish when we go out for Thai food and exceeded any of those meals. Followed the recipe exactly except for a different brand of curry paste.

  20. 3 stars
    I have made Massaman Curry for at least 30+ years. I am from Thailand. You do not need to put ginger, worcestershir sauce, peanut butter past (use whole peanuts), siricha sauce, red pepper flakes, or lime juice (use tamarind juice).

  21. 5 stars
    I made this last night for dinner and we were over the moon happy! I’ve only just recently tried this for the 1st time at a restaurant and am thrilled to be able to make it at home now. We are eating Keto, so I used an acceptable sub for the sugar and lots of fresh veggies instead of potatoes, but left the rest as is.

    The left-overs are calling me! THANK YOU for sharing!

  22. 5 stars
    This started out as Indian makhani chicken. I didn’t have the Indian curry paste, but I did have Massaman curry paste. I started looking for recipes and came up with this! I used one and 1/2 pounds of boneless skinless chicken thighs, sautéed an onion, added the curry paste and a can of fire roasted tomatoes with green chilies. I cooked it for eight minutes in the instant pot, and quick released the steam. I didn’t have coconut milk, so I used one can of coconut cream, and one can of chicken broth, and cashews instead of peanuts. I added everything else, including the borrowed peanut butter and lime juice from my neighbor, and cooked on the stove as written! I served this over brown and wild rice, and it was absolutely delicious! I will definitely make this again, and do it the same way that I just did it!

  23. 5 stars
    This recipe is so ridiculously delicious that I had to come back and comment on it, a first for me. Massaman is one of the few Asian dishes that my wife adores, and this turned out even better than the (overpriced) version from our local Thai place. It is is seriously hard to limit one’s self to a reasonable portion, it’s that good! Thanks for the killer recipe (also, ignore Jon, the dish needs no “saving”)

  24. 4 stars
    I lived 8 years in Thailand. Thought it was odd to add vegetable oil. Did it.

    But, my Thai friend said “don’t put in vegetable oil”. Oil is from coconut milk. ***Add peanut butter. (PB saved this dish).

  25. 5 stars
    My husband and I made this for dinner and it was absolutely delicious! Restaurant style quality. Definitely making again.

  26. I made this yesterday and my other half said this was my best massaman yet! Naturally I did not take credit as I copied it as exact below. It was delish and even better today. Thank you

    1. We haven’t tried this recipe in the crockpot before, but let us know how it goes if you try it!

  27. 5 stars
    So easy and delicious! I added some beans, next time I’ll add more vegetables as well, plenty of sauce. My potatoes weren’t all done after 15 minutes so I’ll go to 20 minutes for final step.

    Thanks! Now I don’t have to pay $20 for an inferior, cheap on meat, take out curry.

    1. Thank you for your review! I love your addition of beans. I agree it saves money to make your own at home!

      1. 5 stars
        Have made this many times for several people and they all love it, for my vegetarian friends I bake tofu and add at the end. I also add green beans, cauliflower and yams, I think I put wayyyy too many veggies in though so I’m thinking of doubling the curry paste and coconut milk.

        I’m super happy I never have to pay $20 for one serving of this again! Usually makes at least 8 servings.

  28. 5 stars
    This is amazing! Better than going to a restaurant. I didn’t use ginger or fish oil and I added a bell pepper and did boil the potatoes first, separately. Thanks for the recipe!

  29. Hi I would like to make this massaman curry with tofu instead of chicken. Should I cook the tofu separately or do I put in instead of chicken?

  30. Question looks good. Want to try it but saw it had fish sauce. I have an allergy to most fish and seafood. What can be used instead or can it be left out. Thank you

    1. You can use soy sauce or coconut aminos as a substitute! It is just to add salty and umami flavor. Hope this helps!

  31. 5 stars
    Excellent recipe really simply and tastes 100% authentic. Takes me back to eating in the markets of Thailand every time.

        1. I am so sorry for the confusion. In an earlier comment we said that it was sweetened coconut milk. This recipe uses UNsweetened coconut milk. We have changed the recipe to be accurate.

    1. I am so sorry for the confusion. In an earlier comment we said that it was sweetened coconut milk. This recipe uses UNsweetened coconut milk. We have changed the recipe to be accurate.

    2. I cooked it with unsweetened coconut milk and found that the curry had enough sweetness from the brown sugar. This is a very tasty dish.

  32. 5 stars
    This is the best recipe for Chicken Massaman Curry..exactly like I have had in the best Thai Restaurants…can use oyster sauce if you do not have fish sauce on hand. I used sliced microwave cooked carrots instead of potatoes to cut out some carbs and ate it like a soup or stew instead of over rice as I am on a low carb diet. Yummy.

    1. Hey

      How do you have any recommendations for a sweetened coconut milk? They don’t really sell it in the shops in the uk as far as I’m aware.

      Thanks

      1. If we can’t find sweetened coconut milk, we just use regular. It comes out pretty similar! Hope this helps!

  33. 5 stars
    Amazing!!! I added water chest nuts, cauliflower, broccoli, jalapeño, green pepper and green onions and it was so amazing! Holding on to this recipe.

  34. HELP! My chicken was way too dry. What did I do wrong? I’ve made this recipe before and the chicken was perfect. I don’t know what I did differently. Any ideas? I’m new to cooking and would LOVE any advice.

    Ps. I’ve been googling looking for an answer for over 30 minutes. I’m sick of searching, so I thought I’d just ask the question here. I hope hope hope someone answers.

    1. Chicken dries out when it is overcooked. Maybe the pieces you used last time were thicker so they didn’t cook as fast? Did you use a different cut of chicken? Chicken breasts are often more dry than chicken thighs.

  35. 5 stars
    This recipe is great! It’s just as good as what I had in a restaurant, if not better.

    Instead of potatoes I added squash, carrots mushrooms and a little bit of pineapple. And instead of adding them to the pot, I had cashews, pepper flakes and sriracha set as toppings (because not all of my family likes spicy).

  36. 5 stars
    Simple and delicious. I made it for the first time and didn’t have cilantro or peanuts. I substituted cashews for the nuts. I also used about 2 pounds of boneless chicken thighs as it is more forgiving and doesn’t dry out like breast meat. Will definitely have cilantro and peanuts and peanut butter next time as it could only make it better. This is a keeper.

    1. 5 stars
      This is a fantastic recipe. All the ingredients are easy to get hold of or already in your pantry. I used chicken thigh and didn’t bother with the peanut butter or Sriracha but that’s just personal choice. Absolutely delicious. Will make again without a doubt.

  37. 5 stars
    Easy, delicious recipe. I love a recipe that I can easily make in about 45 minutes, so I’m more likely to regularly make it, and this fits the bill! Made no changes at all to the recipe. Loved it.

    1. That’s my plan tonight! Also using asparagus and serving over grilled salmon instead of chicken. Love this easy recipe Thanks

  38. 5 stars
    This curry soup looks incredibly delicious! Just WOW; I am making this after Christmas , and I can’t wait to enjoy this awesomeness!

  39. 5 stars
    I love all the flavor in this and will make it again, this was new for us but the family all went crazy over it!

  40. 5 stars
    I made this recipe over the weekend and my husband and I loved it so much! We always order massaman curry at Thai restaurants but it’s my first time cooking it so Thank You!! I did end up using more chicken as I had 3lbs of chicken thawed so I doubled the recipe and only used 3 cans of coconut milk but everything still tasted delicious. Will keep this recipe forever!

  41. 5 stars
    So savory and creamy! I love the tang and the perfect amount of spice. The chicken is so perfectly tender. I just love this curry so much!

  42. 5 stars
    Massaman Curry is my go-to when we order from our favorite sushi restaurant. I really need to get some of this curry paste and try this recipe – it looks just like the one I order out!!

  43. 5 stars
    Yum!! This recipe was so flavorful and easy to make. I loved all the spices in it — will definitely be making it again soon!

  44. 5 stars
    I got my jar of Massaman curry paste today, ready to make this curry for dinner tomorrow. I can’t wait!

  45. 5 stars
    Made this recipe and it was delicious. I think 4 potatoes is a bit too much so I put 3 and I still think it’s too much. Maybe a little more chicken for all those potatoes. I’d like to try sweet potatoes since I had it once at a Thai restaurant.

  46. 5 stars
    Made this for the first time last night & it was better than any restaurant I’ve ever been to. Just modified it a smidge. I used cashews instead of peanuts, added a tsp of cinnamon, tsp of turmeric, & a tbsp of minced garlic (add on 1st step, saute with curry paste). This is now a staple recipe at my house. So delicious!

  47. Hello, this sounds so delicious. Any idea how to adapt the recipe to make it in the instant pot? Would I use the same amount of liquids?

    1. I haven’t tried it in the instant pot but if I did I would probably cook the chicken the same way as in the recipe, just on sauté mode and then I would add the rest of the ingredients except the rice and cook it on manual high for 5-6 minutes. Let me know how it turns out if you try it!

  48. 5 stars
    This came out great. I used red curry paste because it was easier to find in my grocery store, and it was just as delicious as the massaman chicken I get at my favorite Thai restaurant. My only suggestion is to add more than just 1 lb of chicken. Fantastic recipe and really easy to cook!

  49. This was extremely salty and I only used 2tsp not tbsp of fish sauce. Reading other ppls comments I believe it’s because different paste have different strengths so be careful..

  50. 5 stars
    LOVE this recipe. I have shared it with so many friends and family members. I don’t even crave my local Thai restaurant anymore.

    1. 5 stars
      This was so good! I accidentally grabbed the massaman paste at the store so I used this recipe to use it up. It was fantastic! I love all types of curry, but my husband does not. This one he actually really liked. Thanks for a great recipe!

  51. 5 stars
    Really great recipe. Perfect for prepping a couple of lunch / dinner boxes and freezing in if needed. I think this might have saved my quarantine! I used a more concentrated massaman paste so only needed 3-4 tbs.

    1. Ahhh – another Massaman Curry lover! I’m so glad you like the recipe and it’s a bright spot during this time. Thank you for the comment!

        1. You could add a little less coconut milk, or cook it down a bit. It is a thinner curry, so we usually don’t add any thickeners.

  52. 5 stars
    This is easy to make and I thought I would have to go to a specialty grocery store for the ingredients. But you can easily find them anywhere. Simple to make considering the complex flavors!

  53. 5 stars
    This recipe is absolutely amazing! Followed the recipe exactly, minus the sirachi and red flakes! 5 stars! Thanks for sharing

  54. 5 stars
    I made this and followed it closely except I didn’t have chopped peanuts so I put in an extra TBSP of peanut butter. It was Excellent. I used Maesri massaman curry paste from an Asian market and it was just pleasantly spicy. We don’t like it too hot so this was great. Plan to make a large batch for a gathering. Thanks for a wonderful recipe.

  55. 5 stars
    This is by far the best recipe using the canned paste…and after making Masaman from scratch, believe me, the paste is the way to go. I didn’t use peanuts, and had to add a bit of water to cover the potatoes and chicken, so I used a total of 4tbsp of peanut butter. I have experimented with the canned paste at least a dozen times, and you have nailed it. Thanks!

    1. So is this supposed to be 2 28oz cans of coconut milk?? Recipe calls for 28 oz can, but reading instructions it talks about opening two cans of coconut milk (once in the beginning and once later when chicken is added)

  56. 5 stars
    Super easy recipe and having come back from Thailand this week my husband commented that this was even better than the one he had on Thailand.

    I am living in the UK and all ingredients easily sourced from main stream supermarkets.

  57. 5 stars
    This is the best Massaman recipe I’ve ever used. Everyone loves it and it is not at all difficult to make and doesn’t involve lots of expensive ingredients. The amounts can be doubled or tripled for a larger crowd. Thanks a million for such an amazing recipe – I never thought a Massaman could become one of my signature dishes and that I could achieve such a delicious, family favorite Thai curry in less than an hour!

  58. 5 stars
    This is a fabulous recipe. I wouldn’t change a thing!!! This tastes like the best restaurant Massaman with the advantage of being made in your own kitchen. It really stretches your pound of chicken and a few potatoes to feed a good sized group!!! My family love this recipe.

    1. Thank you, Maura! I ran into a neighbor at the grocery store just yesterday who was buying the ingredients to make this for his fiancé. He told me he makes this recipe once a week. It really is a good one!

  59. 5 stars
    Just finished making this and it’s one of the best we’ve tasted, in a restaurant or out! Fabulous taste and texture.

    1. You can leave it out if you don’t like fish sauce. It adds a salty, tangy flavor that some may not prefer. Totally up to you!

  60. 5 stars
    Omg so so so good. I omitted Sriracha/red pepper flakes and subbed some of the potatoes for butternut squash and sweet potatoes. This will definitely have me ordering curry from Amazon regularly!

  61. 5 stars
    This is my favorite dish at a local Thai restaurant and it tasted just like it. It was amazing. Has anyone tried to keeping it warm in a slow cooker for a couple of hours? We are having company and I want to make it again.

    1. I don’t see why there would be any problem keeping it warm in a slow cooker for a couple hours. You should be totally fine! Hope this helps!

  62. 5 stars
    This recipe is amazing and easy. I was able to order the curry on Amazon and had all the other ingredients. This is better than the local Thai restaurant. I’m planning on making it for our annual ice fishing event in a couple of weeks, bet there will be nothing left!!
    Thanks so much for sharing this.

    1. This would be perfect for an ice fishing festival! Should keep everyone nice and warm 🙂 Thank you so much for taking the time to comment! So happy to hear you liked it so much!

  63. 5 stars
    One of the only dishes I’ll eat from our local thai restaurant is massaman curry. I love the balance of heat and sweetness. It has gotten expensive to eat out so I decided to find a recipe. My husband is usually the cook so to be able to do this on my own was awesome. Super easy to follow recipe. I made some tweaks based on my own likes such as using olive oil instead of vegetable oil and adding snap peas and pineapples. I chopped the peanuts peanuts. I also added 1 small can of unsweetened coconut cream as someone else recommended. Seriously an awesome recipe. Thank you for sharing!

    1. Wow thank you so much for sharing! Massaman is one of my go-to menu choices when I go Thai. You almost can’t go wrong no matter where you go. So glad you found our recipe and that it was a success!

  64. 5 stars
    After eating at our favorite Thai restaurant the other day, my family agreed, we will stay home next time and make this recipe. They love it so much better!! Thanks for sharing, It’s delish.

  65. 5 stars
    YUM!

    I didn’t have any fish sauce on hand and it still came out awesome. Also added some extra veggies we had to use when we put the potatoes etc in. Everyone loved it ages 5-45.

    Thank you!

  66. 5 stars
    My husband’s words after his 1st bowl “Wow! You’ve mastered this dish on your 1st attempt!” This is 1 of our favorite Thai dishes & now we’ll be having it more often. I actually made it in the instant pot.

    On SAUTE mode in Instant Pot, I added ginger, garlic, curry paste and chicken and sauted for 30-45 seconds. Added carrots, onions, sweet potatoes and coconut milk, stir well till the curry starts bubbling. Then I cooked on manual for 10 minutes. Perfection!

    1. Does anyone know how to get that thick coconut milk like in the video? All the coconut milk that I bought isn’t thick like in the video.

      1. The coconut milk that comes in cans is thicker. You can usually find it by the Asian foods in your grocery store.

  67. I’m very excited to try making this recipe. I had massaman curry for the first time a few weeks ago and have been craving it ever since.

    I’m curious, roughly go much siracha sauce and red pepper flakes do you use? I don’t want to mess it up lol

    1. It really depends on how much spice you like/can handle. I would start out just adding a little bit at a time and taste-testing it until you find the right spice level. Hope this helps!

  68. 5 stars
    This was AMAZING!! Great recipe, balanced flavors. I add a bit more ginger and cilantro b/c I love it, and I also added some green beans to this for some greens. Will keep in my files for future:) Thank you!!

  69. 5 stars
    This was gorgeous! Now cooked this many times and it always gets rave reviews from guests! I dont like fish sauce so use half the amount in the recipe but still tastes fab. Thanks so much.

  70. 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!

    1. 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!

  71. 5 stars
    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.

  72. 5 stars
    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!

  73. 5 stars
    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

  74. 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.

    1. 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!

  75. 5 stars
    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.

    1. 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 🙂

  76. 5 stars
    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!

  77. 5 stars
    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.

  78. 5 stars
    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!

      1. 5 stars
        I’ve made Massaman curry many times and THIS IS THE BEST AND EASIEST RECIPE!!! Faster and more flavorful than my instant pot attempts, better than my slow cooker trials and nearly spot on to my local Thai restaurants-in fact this one is cheaper to make and waaaaay better!!! Thank you for the PERFECT MASSAMAN RECIPE!!!!

        1. Hi Erika– love the name btw 😉 — wow what a huge compliment! We are so glad that this Massaman recipe is a new favorite for you (and that you found it easy to make)! Thanks for the kind comment and for the 5-stars!

    1. Best recipe! Can i ask, have you wver made it using prawn and if so did you do it differently as it cooks different to chicken of course x

  79. 5 stars
    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!

    1. 5 stars
      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!

  80. 5 stars
    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!

  81. 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! 🙂

  82. 5 stars
    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!

  83. 5 stars
    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.

  84. 5 stars
    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!

  85. 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.

  86. 5 stars
    Wow,This curry dish is AWESOME! Tastes just like the Thai Bamboo restaurant! Definitely a keeper!