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!
Chicken Massaman Curry
Chicken Massaman Curry is one of my FAVORITE dishes! The name itself can be spelled a million different ways…Massaman, Masuman, Masumun, Matsaman… no matter how you spell it, the delicious dish tastes the same. I came up with my own version of this tasty Thai dish after a girls’ night to our favorite restaurant. My husband helped himself to my leftovers and was hooked. Making your own curry is easy and fun and will save you loads of money on take-out!
Suggestions for Making Curry
- This recipe makes a lot of curry, about six to eight servings. We love serving it on New Year’s Eve for a crowd. But if your gathering is small, you can cut the recipe in half.
- Or freeze it! This dish freezes beautifully. Just put it in a freezer safe container or Ziploc baggie and keep it in the freezer for up to two months.
- To reheat, let it thaw in the refrigerator then heat on the stove in a frying pan.
- Finding Massaman curry paste can be tricky. Check the Asian aisle in your grocery store or you can find it at an Asian market.
- Make sure to have the kitchen fan blowing when you add the curry paste to the pan, the stuff is strong! But oh so delicious.
- Serve this curry with some Jasmine rice (or any kind you have on hand).
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!
- Indonesian Peanut Saute
- Chicken Coconut Curry
- Coconut Curry Chicken with Peanuts
- Chicken Panang Curry
- Chicken Tikka Masala
How To Make Massaman Curry
- 1 can (4 oz.) Massaman curry paste you will have to get this at your local Asian market
- 3 Tbsp vegetable oil
- 28 oz coconut milk (2 cans)
- 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 medium potatoes peeled, cubed
- 2 carrots peeled, sliced
- 1 Tbsp peanut butter (heaping Tbsp, 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.