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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!
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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.
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.
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.
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. 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.
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.
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:
- Thai Coconut Soup
- Asian Cucumber Salad
- Asian Lettuce Wraps (PF Chang’s Copycat Recipe)
- Pork and Veggie Potstickers
- Thai Lettuce wraps
- Oven Roasted Green Beans
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
Chicken Massaman Curry
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.
- 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.
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!