Chicken Massaman Curry

4.98 from 224 votes

Make the best Chicken Massaman Curry with this easy, flavorful recipe! Tender chicken and potatoes, creamy coconut milk, and aromatic spices create a comforting, mildly spiced curry that’s perfect for dinner.

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Main Course

Cuisine: Thai

Keyword: Chicken, Curry, Massaman Curry

Servings:

Calories: 235kcal

Author: Erica Walker

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.

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