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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, mildly spiced curry that’s perfect for dinner.
Featured with this Recipe
- So Easy & Delicious
- What Makes Massaman Curry So Special?
- Here’s What You’ll Need
- Massaman Curry Paste
- Variations and Additions
- Tips For Making Chicken Massaman Curry:
- Questions About Massaman Curry
- What To Serve With Massaman Curry
- Storing Leftovers
- More Delicious Curry Recipes
- How to Make Chicken Massaman Curry
- Chicken Massaman Curry Recipe
So Easy & Delicious
If you’re looking for a curry that’s rich, creamy, and full of flavor, you’ve got to try my Chicken Massaman Curryrecipe! 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!
What Makes Massaman Curry So Special?
Massaman curry is a little different from other Thai curries because it’s influenced by Indian and Malaysian spices. It’s got that mild heat, a touch of sweetness, and rich flavors from things like cinnamon, cardamom, and cumin—which gives it a warm, comforting vibe. And then there’s the coconut milk, which makes the sauce velvety and creamy. It’s the perfect curry if you’re looking for something that’s not too spicy but still packed with bold flavors.
Massaman curry usually includes chicken, potatoes, and onions, and it’s served over jasmine rice, which is perfect for soaking up that delicious sauce.
Here’s What You’ll Need
Let’s go over the ingredients. I’ve kept this simple, and most of the stuff you can easily find at your local grocery store or Asian market.
- Massaman curry paste (trust me, don’t skip this—it’s the key to the flavor!)
- Boneless skinless chicken breasts (I use breasts, but thighs work great too)
- Full-fat coconut milk (it makes the sauce super creamy)
- Vegetable oil (for sautéing)
- Onion (yellow or white works)
- Garlic (fresh is always best)
- Ginger (adds a nice kick)
- Lime juice (brightens up the flavors)
- Brown sugar (for a touch of sweetness)
- Fish sauce (adds that signature umami flavor)
- Worcestershire sauce (totally optional, but adds a little extra depth)
- Potatoes (I love Yukon Gold or Russet potatoes)
- Carrots (adds some nice texture)
- Peanut butter (for creaminess and nuttiness)
Optional Toppings:
- Peanuts (chopped, for garnish)
- Sriracha (if you like extra heat)
- Red pepper flakes (for a bit more spice)
- Cilantro (for garnish)
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. 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 into a very mild curry.
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. I have also been able to find it on Amazon.
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. If you can’t find a store-bought paste you can always make your own curry paste from scratch. But finding all the ground spices and making it yourself would be much more expensive and time consuming.
Variations and Additions
Massaman Curry 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.
Massaman Curry 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:
- Carrots
- Red bell peppers (yellow or orange can also be used)
- Green beans
- Peas
- Baby corn
- Zucchini
- Cauliflower
- Bamboo shoots
- Asian Chillies
- Sweet Potatoes
- Butternut Squash
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.
Questions About 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.
Thai Curries and Indian Curries are similar in that they are a sauce with meat and veggies served with rice. Thai curry is lighter and fresher, with a balance of sweet, salty, sour, and spicy flavors, often made with coconut milk, lemongrass, and fish sauce. Indian curry is richer and more complex, using ground spices like cumin, turmeric, and garam masala, with bases like tomato, yogurt, or cream. While Thai curries are bright and aromatic, Indian curries tend to be thicker, deeper, and spicier, with variations depending on the region.
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 and sub for a vegan fish sauce.
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:
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
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!
- Chicken Panang Curry
- Chicken Curry Salad
- Lentil Curry
- Coconut Curry
- Red Curry
- Green Curry
How to Make Chicken Massaman Curry
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 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.
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
Ready to Make Your Own Chicken Massaman Curry?
This recipe is seriously one of my favorites, and I know you’re going to love it too! It’s perfect for a cozy dinner, and it’s easy enough for weeknights but special enough for guests. Give it a try and enjoy a warm, flavorful meal right at home, and let us know what you think!
i used https://ozofoods.com/products/garlic-herb-chicken-cutlet/ to keep this vegetarian. I substituted sweet potatoes for regular potatoes. I let it simmer for an extra 15 mins. Everything else was as written. Everyone loved it.
My husband and I made this for dinner and it was absolutely delicious! Restaurant style quality. Definitely making again.
Outstanding!! Such a tasty and satisfying dinner. Thank you for sharing.
Fantastic and full of flavor. Not hard to do
I made this yesterday and my other half said this was my best massaman yet! Naturally I did not take credit as I copied it as exact below. It was delish and even better today. Thank you
Could I do this in a crockpot?
We haven’t tried this recipe in the crockpot before, but let us know how it goes if you try it!
Tastes just like my local Thai restaurants. Thanks for sharing
So easy and delicious! I added some beans, next time I’ll add more vegetables as well, plenty of sauce. My potatoes weren’t all done after 15 minutes so I’ll go to 20 minutes for final step.
Thanks! Now I don’t have to pay $20 for an inferior, cheap on meat, take out curry.
Thank you for your review! I love your addition of beans. I agree it saves money to make your own at home!
Have made this many times for several people and they all love it, for my vegetarian friends I bake tofu and add at the end. I also add green beans, cauliflower and yams, I think I put wayyyy too many veggies in though so I’m thinking of doubling the curry paste and coconut milk.
I’m super happy I never have to pay $20 for one serving of this again! Usually makes at least 8 servings.
I made this with tofu and it was fantastic!
It’s delicious and really useful recipe… As protein a choose tofu.
Thank you very much for sharing.
So wonderful! Thank you for the recipe! I am excited to find a curry recipe I could successfully make at home
This is amazing! Better than going to a restaurant. I didn’t use ginger or fish oil and I added a bell pepper and did boil the potatoes first, separately. Thanks for the recipe!
Hi I would like to make this massaman curry with tofu instead of chicken. Should I cook the tofu separately or do I put in instead of chicken?
I would cook the tofu separately!
I crispy bake the tofu and add at the end myself
Question looks good. Want to try it but saw it had fish sauce. I have an allergy to most fish and seafood. What can be used instead or can it be left out. Thank you
You can use soy sauce or coconut aminos as a substitute! It is just to add salty and umami flavor. Hope this helps!
You would probably not be allergic to fish sauce, do a skin test
Excellent recipe really simply and tastes 100% authentic. Takes me back to eating in the markets of Thailand every time.
Great recipe, but please indicate whether coconut milk is sweetened or unsweetened.
*This reply has been removed due to inaccurate information*
Hi do you have any tips for sweetening the curry if you can’t get sweetened coconut milk?
*This reply has been removed due to inaccurate information*
I am so sorry for the confusion. In an earlier comment we said that it was sweetened coconut milk. This recipe uses UNsweetened coconut milk. We have changed the recipe to be accurate.
I am so sorry for the confusion. In an earlier comment we said that it was sweetened coconut milk. This recipe uses UNsweetened coconut milk. We have changed the recipe to be accurate.
I cooked it with unsweetened coconut milk and found that the curry had enough sweetness from the brown sugar. This is a very tasty dish.
Best chicken massaman I’ve tried making at home!
Simple and delicious!
This is the best recipe for Chicken Massaman Curry..exactly like I have had in the best Thai Restaurants…can use oyster sauce if you do not have fish sauce on hand. I used sliced microwave cooked carrots instead of potatoes to cut out some carbs and ate it like a soup or stew instead of over rice as I am on a low carb diet. Yummy.
Hey
How do you have any recommendations for a sweetened coconut milk? They don’t really sell it in the shops in the uk as far as I’m aware.
Thanks
If we can’t find sweetened coconut milk, we just use regular. It comes out pretty similar! Hope this helps!
Omg so yum and easy to make on a busy schedule. Thumbs up from my family
Amazing!!! I added water chest nuts, cauliflower, broccoli, jalapeño, green pepper and green onions and it was so amazing! Holding on to this recipe.