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. 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.

  2. 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).

  3. 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.

  4. 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

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. 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!!

  10. 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!