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Chicken Massaman Curry is one of the most delicious, savory Thai curry dishes. With chicken and potatoes cooked into a sweet, slightly spicy sauce, it’s a flavor explosion!
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What is Massaman Curry?
Chicken Massaman Curry is one of my favorite dishes! It is a mild, savory, and slightly sweet curry with the fragrant spice undertones of 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 rewarding as well as economical.
How to Make Massaman Curry
1. Start with the right 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. 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.
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 ounce. can (pictured). 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.
2. 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.
3. Add 1 can coconut milk (shake well and open from the bottom of the can) and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.
4. Add thinly sliced onion and thinly sliced chicken. A tip here is to use slightly frozen chicken to get really thin slices. 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.
5. Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15-20 minutes or until potatoes are no longer crunchy in the middle. See our tip in the recipe notes for pre-cooking the potatoes. Serve hot over Jasmine rice and garnish with extra cilantro and/or limes if desired.
Tips For Making Chicken Massaman Curry
Boil potatoes ahead. 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.
Soften vegetables in the 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. If not, it can come out in one big clump. You can also avoid this by opening the coconut milk can from the bottom.
Adjust spiciness to your preference. 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.
Use soy sauce. 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
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!
Massaman curry is mild, sweet, and full of Indian spices like cinnamon and cardamom.
The best rice to use with any curry is Jasmine rice. It 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.
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.
According to National Geographic, Massaman curry dates back as far as the 16th century when chillies were first introduced to Thai cooking from the Americas through Portuguese traders.
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!
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
- 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 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!
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.
The brand I use is Maesri. Hope that helps!
can i make this in a slow cooker?
I don’t see why not? Go for it! 🙂 Let us know how it worked.
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!
You’re welcome! I’m so happy you liked it!
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!!!!
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!
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
We haven’t used prawns before, but that sounds delicious!
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/
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!!! 🙂
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!
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!
I never review recipes but this was too delicious that I had to say thank you!
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!
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! 🙂
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!
You know is really amazing?!…. Sweet potatoes!!!
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.
(How large is the can of curry paste? Never saw it in a can
4 oz!
Exactly what I want in a homemade masaman. This has become a staple recipe at my house 🙂
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!
@ Samantha– I looked on the can and it is 4 oz (or 1/2 c.) Hope this helps!
-Erica
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.
Thanks so much for this recipe. I made this and it was a hit! Loved it!
You've been featured on my blog, http://dedeland.blogspot.comThanks for all the AWESOME recipes!
Wow,This curry dish is AWESOME! Tastes just like the Thai Bamboo restaurant! Definitely a keeper!
oh my! I am so excited to try this, you don't even know!!!!!! ahhhhh My fav thai dish by far!!!!