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Make the best 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.
Why I Love this Curry
If you’re looking for a curry that’s rich, creamy, and full of flavor, you’ve got to try my Chicken Massaman Curry recipe! It’s one of my all-time favorite dishes to make because it’s super easy, comforting, and absolutely delicious. The combination of tender chicken, creamy coconut milk, and warm spices like cinnamon, cardamom, and cumin is truly a flavor explosion!
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 Long Grain Rice or Instant Pot Rice.
🩷 Erica
Here’s What You’ll Need
Most of these ingredients can be found at your local grocery store or Asian market.
- Protein & Sauce Base
Boneless skinless chicken breasts – or thighs if you prefer
Massaman curry paste – the key to authentic flavor
Full-fat coconut milk – for a rich, creamy sauce
Peanut butter – adds creamy, nutty depth - Aromatics & Flavor Boosters
Onion – yellow or white
Garlic and fresh ginger – for bold, aromatic flavor
Lime juice, brown sugar, fish sauce, and Worcestershire sauce – brightens, sweetens, and deepens flavor - Veggies
Potatoes – Yukon Gold or Russet work best
Carrots – adds texture and subtle sweetness - Optional Toppings
Chopped peanuts – for garnish
Sriracha – for heat
Red pepper flakes – for added spice
Fresh cilantro – for a burst of freshness
Massaman Curry Paste
Massaman curry paste is essential to this recipe—don’t swap it for red or yellow curry paste. Store-bought paste is a huge time-saver and works perfectly. It’s thick like tomato paste and has a strong, fragrant aroma that mellows out once coconut milk is added, creating a mild, flavorful curry.
You can usually find Massaman curry paste at Asian markets, specialty grocery stores, or online. We like the Maesri brand, which comes in a small yellow can and costs about $2. Other brands come in jars, plastic tubs, or vacuum-sealed packs—just pick one that’s available to you.
If you’re curious, Maesri’s paste includes ingredients likegarlic, sugar, soybean oil, dried red chili, tamarind juice, shallot, salt, lemongrass, coriander seed, cumin, cardamom, cinnamon, bay leaves, cloves, kaffir lime, and galangal. Some brands also add shrimp paste, tamarind paste, or Thai basil. You can make your own, but it’s more time-consuming and costly than buying a ready-made version.
Variations and Additions
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
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:
- Red bell peppers (yellow or orange can also be used)
- Green beans
- Peas
- Baby corn
- Zucchini
- Bamboo shoots
- Sweet Potatoes
- Butternut Squash
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.
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.
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.
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 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
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.
Video
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 just made this and it came out perfect and tasted amazing! Thank you 🙂
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.
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.
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).
Bomb easy massaman recipe
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.
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.
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.
I just ordered the curry paste from Amazon. I am excited to make this recipe.
Am I the only one who added some pineapple chunks? Delicious recipe, thanks!
Pineapple chunks is a great idea!
That’s my plan tonight! Also using asparagus and serving over grilled salmon instead of chicken. Love this easy recipe Thanks
This curry soup looks incredibly delicious! Just WOW; I am making this after Christmas , and I can’t wait to enjoy this awesomeness!
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!
This recipe is comfort in a bowl. It’s truly delicious, and I’m so glad it will sustain me for the winter!
Best recipe ever!!!
Absolutely beautiful curry! Never made massaman curry at home, but it’s really time to try!
Best recipe by far! Tastes like my favorite Thai place in town!
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!
Our family LOVES this recipe. Better than take-out. Thank you!
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!
This was SO good! I love trying new-to-me international cuisine. Can’t wait to make it again.
What a great family recipe! Love how quick & easy it is to throw together!
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!!
Yum!! This recipe was so flavorful and easy to make. I loved all the spices in it — will definitely be making it again soon!