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Make the best authentic Thai Chicken Massaman Curry with this easy, flavorful recipe! Tender chicken and potatoes, creamy coconut milk, and aromatic spices create a comforting, nutty, and mildly spiced curry that’s perfect for dinner. One of those recipes that you are fighting over the leftovers the next day.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Awesome recipe! I made it exactly as written, and both my son and my husband declared it to be better than the same dish at our local Thai restaurant! Thank you for the recipe!” – Tracy
“I make this every other week. It is luxurious and delicious. My picky 1 and 3 year old love it. Thank you thank you for this recipe. Truly a blessing to my family.” – Erin
“Excellent recipe really simple and tastes 100% authentic. Takes me back to eating in the markets of Thailand every time.” – Kerry
What is Massaman Curry?
If you’re looking for a dish that’s rich, creamy, and full of flavor, you’ve got to try my Chicken Massaman Curry recipe! Chicken Massaman Curry is a creamy Thai curry made with coconut milk, chicken, potatoes, and warm spices. It is a little different from other curries because it is not very spicy. It has a mild heat, a little sweetness, and a subtle nutty flavor from the peanuts.
I’ve made this curry countless times, and every time it’s a hit. It’s a mild curry, so it’s perfect if you like a little spice, but nothing overwhelming. Plus, it’s super customizable, so you can make it as spicy or mild as you like! This curry goes perfectly with a side of Jasmine Rice (which I make in the Instant Pot so it comes out perfect every time).
🩷 Erica
Ingredients You’ll Need
Most of these ingredients can be found at your local grocery store or Asian market.
- Chicken – I usually use boneless, skinless chicken breasts, but thighs work great too if you want something a little more tender and forgiving.
- Massaman curry paste – This is where all that classic curry flavor comes from. Different brands vary a bit in spice level, so use one you like.
- Coconut milk – Go with full-fat coconut milk here. It makes the sauce extra creamy and rich, which is exactly what you want in this curry.
- Peanut butter – Just a spoonful adds a subtle nutty flavor and helps make the sauce nice and smooth. It doesn’t overpower anything, it just makes everything better.
- Seasonings and sauces – This is where all the depth of flavor comes in. You will use garlic and fresh ginger for that bold, classic curry base, then lime juice to brighten things up, brown sugar for a touch of sweetness, fish sauce for that deep savory flavor, and a little Worcestershire to round it all out. It might sound like a lot, but it all works together.
- Vegetables – I like using potatoes and carrots here. Yukon Gold or Russet potatoes both work great because they get nice and tender and soak up the sauce, and the carrots add a little texture and natural sweetness.
- Toppings (optional) – Chopped peanuts add a little crunch, and if you like some heat you can drizzle on sriracha or sprinkle in red pepper flakes. I also like to finish it with fresh cilantro for a little pop of freshness right at the end.
Additions and Substitutions
Meat
More often than not, we use chicken 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.
Vegetables
You can easily customize this curry with a variety of vegetables. Red bell peppers are a classic choice, but yellow or orange work just as well. Green beans, peas, baby corn, zucchini, bamboo shoots, sweet potatoes, or even butternut squash all make great additions or substitutions depending on what you have on hand.
How to Make Chicken Massaman Curry
- Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add curry paste and cook for 2–3 minutes, stirring constantly.
- Stir in 1 can of coconut milk, then add ginger, cilantro, brown sugar, fish sauce, lime juice, peanut butter, and Worcestershire. Bring to a boil.
- Add thinly sliced onion and chicken. Reduce heat and simmer until chicken is cooked through, about 5 minutes. Add the second can of coconut milk and return to a boil.
- Add peeled and chopped potatoes and carrots. Stir well, cover, and simmer for 15 minutes or until potatoes are tender. Serve over Jasmine rice with cilantro or lime, if desired.
Massaman Curry Paste
Massaman curry paste is a must for this recipe—don’t swap it with red or yellow curry or you will have a different kind of curry. Store-bought paste is convenient and has just about all the flavor you need. We use the Maesri brand, often found at Asian markets or online in small yellow cans.
Key ingredients in the curry paste include garlic, dried red chili, tamarind, lemongrass, coriander, cumin, cinnamon, cardamom, and kaffir lime. Some versions may also include shrimp paste or Thai basil. Making it from scratch is possible, but store-bought is much easier and just as tasty.
Helpful Tips
- 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.
Frequently Asked Questions
The best rice for curry is Jasmine rice. It’s a fragrant, long-grain rice that pairs perfectly with Thai dishes. Brown Jasmine or Basmati rice also work well. If those aren’t available, any long-grain white rice will do.
Yes, just double check to make sure that the paste you are using does not contain gluten.
Yes, definitely! To make this a Vegetarian Massaman Curry simply leave out the chicken (Tofu is a great substitute) and sub for a vegan fish sauce.
Yes! To make this in a slow cooker, sauté the curry paste in a bit of oil first to bring out the flavor, then add it to the slow cooker along with the coconut milk, chicken, veggies, and seasonings. Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
Yes! Use the sauté function to cook the curry paste in oil for 2–3 minutes. Add the coconut milk, chicken, veggies, and seasonings. Seal the lid and cook on Manual/Pressure Cook for 8 minutes. Let the pressure release naturally for 5 minutes, then quick release the rest. Give everything a good stir and serve over rice.
Thai and Indian curries are both saucy dishes with meat and vegetables served over rice, but they’re quite different in flavor. Thai curry is lighter and more aromatic, made with coconut milk, lemongrass, and fish sauce for a sweet, salty, sour, and spicy balance. Indian curry is richer and spicier, using ground spices like cumin and garam masala with tomato, yogurt, or cream for a deeper flavor.
Because curry and rice can be a complete meal on it’s own, but if you are expecting company or simply just want the meal to go further, you can try some of these tasty Asian-inspired and Thai side dishes:
Thai Coconut Soup
Asian Cucumber Salad
Asian Lettuce Wraps (PF Chang’s Copycat Recipe)
Pork and Veggie Potstickers
Thai Lettuce wraps
Storing Leftovers
If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 5 days. This curry also freezes really well—just make sure to freeze it without rice (rice doesn’t freeze as well). It will stay good in the freezer for up to 3 months. To reheat, just thaw it overnight in the fridge and warm it up on the stove.
More Delicious Curry Recipes
I can’t wait for you to try this delicious authentic Thai Chicken Massaman Curry. It’s easy to make, full of flavor, and the perfect dish to add some spice to your regular dinner rotation. Give it a try and let me know in the comments how it turns out or any modifications you tried to make it your own! 🥘
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 peanut butter , (creamy or crunchy)
- 1 tablespoon Worcestershire sauce
- 1 onion
- 1 pound chicken
- 4 medium potatoes
- 2 carrots
- 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, peanut butter, 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 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
- Boil potatoes for 3–4 minutes before adding to the curry to speed up cooking.
- For extra veggies, let them simmer in the sauce or stir-fry them first if you’re short on time.
- Shake or stir coconut milk well before opening—or open from the bottom to avoid separation.
- Adjust spice level with sriracha: mix it in or serve on the side.
- Use soy sauce instead of salt to deepen flavor.
- Don’t skip the lime—fresh lime juice brightens the whole dish!
- Slow Cooker: Sauté curry paste first, then add all ingredients and cook on low for 6–7 hours or high for 3–4.
- Instant Pot: Sauté curry paste, add ingredients, and pressure cook for 8 minutes. Natural release 5 minutes, then quick release.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I got my jar of Massaman curry paste today, ready to make this curry for dinner tomorrow. I can’t wait!
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.
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!
Thank you so much for the 5-star rating! I am so glad you enjoyed it!
awesome recipe!!! thank you so much
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?
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!
This looks incredible. So much flavor! Can’t wait to try it!
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!
Deep flavors. Loved it
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..
LOVE this recipe. I have shared it with so many friends and family members. I don’t even crave my local Thai restaurant anymore.
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!
Does this freeze well? If so, best way to prep it to freeze and to use later?
I haven’t tried freezing it, so I’m not sure. Let us know how it goes if you try it!
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.
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!
Really good with cashews and sweet potatoes (sub for white spuds)as well! Happy to have a recipe!!! Thank you!
Is there a way to thicken it up?
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.
This is one of my favorite curry’s! so delicious and simple to throw together!
This recipe was absolutely delicious! My husband requested it again for next week! Thank you!
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!
This recipe is absolutely amazing! Followed the recipe exactly, minus the sirachi and red flakes! 5 stars! Thanks for sharing
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.
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!
We are so glad you liked this recipe! Thanks for letting us know!!
Aaaammmmaaazzzziiiinnng! I use shrimp rather than chicken. Company licks their plates!
Oh, I am definitely going to try shrimp next time!
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)
We used (2) 14 oz cans! Hope this helps!
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.
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!
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.
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!
Just finished making this and it’s one of the best we’ve tasted, in a restaurant or out! Fabulous taste and texture.
So glad you liked it! So easy to make at home and cheaper than takeout!