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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!
Nom nom nom 😋
Delicious! And Easy 😊
Very good recipe. Complex flavors and yet simple to make.
Five star 🌟
My kids loved this dish 👌thank you
So delicious…
Fantastic. Easy and fun to make. Would recommend to anyone in a heartbeat.
This is delicious, however, it’s missing something. Pineapple! It needs pineapple!
I think the ingredients and ratios are spot on, my suggestions are more about the order of the process. My recommendation is to use fresh ginger, and to heat all your aromatics (onion, ginger, and garlic) in the massaman curry paste mixture. I cooked the potatoes and carrots and coconut milk together until the veg were almost perfectly done, then added in the chicken and a sliced cubanelle pepper until chicken was done. I let it rest for a couple of hours, before reheating, and served with steamed jasmine rice, a little chopped cilantro, dry roasted peanuts, and lime wedges. Absolutely sublime.
Tried this tonight and absolutely love it. Used a 2 lb. package of chicken thighs, added a 14oz can of fire roasted tomatoes and a bell pepper to the veggies. Instead of rice, served it over cornmeal waffles which I wanted to use up. Rich and flavorful. The Maeseri brand curry paste is a tad on the hot and spicy side. Little people might not be able to handle that.
So So delicious. My family loves this and tastes just like our local restaurant. Thanks for an amazing recipe. I wish we could have leftovers, but there is never any left ha ha.
This recipe damn near brought my boyfriend and I to tears. So. Good. Literally could not stop talking about how delicious it turned out! We made a vegetarian version with lots of potatoes, carrots and delicata squash – WOW. Delicata squash in this recipe is a must-try. It tastes verrrrrry much like the Massaman from my local Thai place. This will be on repeat in our house. Thank you!
So glad you liked it!! Thank you!
Ok recipe, a bit too sweet though, peanut butter has no place in any curry, a handful of peanuts roasted in the oven and blitzed in a blender will suffice. Also there is absolutely no substitute for fresh grated ginger, powdered just will not do, completely different flavour profile. I like the inclusion of Worcester Sauce, adds that kick of tamarind. I think the chicken needs to be cubed, same size as the potatoes.
I must add though that I disagree with your comment “The best rice to use with ANY curry is Jasmine”. This simply cannot be true, it is indeed perfect for this dish but anyone competent in cooking South East Asian food knows the base rice is a good quality Basmati, eg Biryani, Jasmine rice with a Rogan Josh or Jalfrezi just won’t work.
Poor shaun. It must have been tough, but he managed to make this recipe even though it was far beneath him! He clutched his pearls the whole time while scooping the blasphemous peanut butter into his curry.
We aren’t sure why he pressed on to accomplish this task when he knows that the opinions of whoever posted this recipe are *simply* factually incorrect. But he did! And we are glad because shaun is actually a wealth of knowledge. If he could only share it in a less insulting way we would all be following shaun!
OMG! This was amazing. My wife told me this was the best thing I have ever made. This is our favorite dish when we go out for Thai food and exceeded any of those meals. Followed the recipe exactly except for a different brand of curry paste.
WOW! Thank you so much! Glad we could help you score points with your wife!
I have made Massaman Curry for at least 30+ years. I am from Thailand. You do not need to put ginger, worcestershir sauce, peanut butter past (use whole peanuts), siricha sauce, red pepper flakes, or lime juice (use tamarind juice).
I am sorry that this recipe isn’t to your taste.
I made this last night for dinner and we were over the moon happy! I’ve only just recently tried this for the 1st time at a restaurant and am thrilled to be able to make it at home now. We are eating Keto, so I used an acceptable sub for the sugar and lots of fresh veggies instead of potatoes, but left the rest as is.
The left-overs are calling me! THANK YOU for sharing!
So good! This will be my got to from now on!
This started out as Indian makhani chicken. I didn’t have the Indian curry paste, but I did have Massaman curry paste. I started looking for recipes and came up with this! I used one and 1/2 pounds of boneless skinless chicken thighs, sautéed an onion, added the curry paste and a can of fire roasted tomatoes with green chilies. I cooked it for eight minutes in the instant pot, and quick released the steam. I didn’t have coconut milk, so I used one can of coconut cream, and one can of chicken broth, and cashews instead of peanuts. I added everything else, including the borrowed peanut butter and lime juice from my neighbor, and cooked on the stove as written! I served this over brown and wild rice, and it was absolutely delicious! I will definitely make this again, and do it the same way that I just did it!
This recipe is so ridiculously delicious that I had to come back and comment on it, a first for me. Massaman is one of the few Asian dishes that my wife adores, and this turned out even better than the (overpriced) version from our local Thai place. It is is seriously hard to limit one’s self to a reasonable portion, it’s that good! Thanks for the killer recipe (also, ignore Jon, the dish needs no “saving”)
I lived 8 years in Thailand. Thought it was odd to add vegetable oil. Did it.
But, my Thai friend said “don’t put in vegetable oil”. Oil is from coconut milk. ***Add peanut butter. (PB saved this dish).
What an oddly constructed comment. The vegetable oil is just fine, and the recipe already has peanut butter in it