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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 have made this curry time and time again for the family they love it . Easy to make.
I love this curry! I cook it outside in my Instant Pot with the saute function. I use sweetened coconut milk from the Aldi refrigerated area instead of canned milk. It’s cheaper, and I have enough for 2 batches. I freeze 1/2 the milk to make it again later.
This is an awesome Authentic Thai Dish! Super Declicous and easy to make; the only think I added to this recipe was one shallot that I sliced thin and sautéed with the ginger…THank you!
Erica, this was a WOW flavourfull dish, thank you. I will definitely be doing this recipe again.
Recipe calls for 1 28 oz can of coconut milk in ingredients but says “add another can of coconut milk” under recipe. This was confusing. I added 2 14 oz cans and then another 14 oz can and now it appears I’ve messed up the recipe. Lame.
We apologize that we weren’t more clear in the recipe, it should be 28 ounces total (so 2 14-ounce cans). Thank you for bringing this to our attention. We fixed it on the recipe. Even if you added more coconut milk, hopefully it still tasted ok!
I first tastes massaman curry at my local Thai restaurant. I wanted something different to what i usually ate and saw the word curry. I’m crazy about it. The restaurant also makes fish massaman. Doesn’t light my fire.
Delicious! My husband loved this dish and he is not a fan of curries. This will be a regular dish in our household. It’s a winner!!
This was really delicious. Very easy to make and went down a treat. Drying to print it off and put in my ‘fav recipes folder’. Thanks so much.
Delicious but confusing – ingredients say 1 can coconut milk but recipe calls for 2 cans. I added more of everything & the 2nd can. Was strange to add the peanut butter late in the process. Didn’t have worsteshire so substituted soy sauce. Used potatoes, carrots, green beans & onions. Delicious!
The recipe calls for 28 ounces of coconut milk and the cans we usually get are each 14 ounces. Sorry for the confusion!
This recipe is perfection. I have now made this dozens of times, it is a family favorite. Thank you!!
Delicious and easy to make. Great for company meal!
Absolutely delicious. Love it and will be making it again (and again).
OH MY GOODNESS! We consider ourselves connoisseurs of Massaman curry, and are always looking for the restaurant with the perfect version. I like this recipe as well as any I’ve had at our favorite Thai restaurants. And, it really was pretty easy to make. I know what I’ll be bringing to church potluck next week! Thanks so much for this recipe.
I love massaman curry and wanted to see if I could attempt it myself instead of always ordering take away. I used this recipe and it came out delicious! I did add some red and green bell peppers to it just for some extra veggies and because my favorite Thai restaurant does that as well. I also used the same curry paste as in the recipe as well. It was an instant hit!
This is the first time I have made Massaman curry and it was delicious. I made a few changes only 1tbls of brown sugar and fish sauce, I’ll instead of 2. Also left over Costco chicken. I did follow the recommendations of Worcester sauce and soy instead of salt, which really made a difference. My chef son said the dish was restaurant quality, the whole family enjoyed it. Highly recommended.
I love massaman curry and decided to try making it at home. I found this recipe and decided to try it instead of the others I found online. So glad I chose this one, it was AMAZING!!!! Just as good as the ones I have had at our local Thai restaurants. Thank you so much!!!!! It will be on regular rotation at home now.
Excellent. I tweaked a little to fit Keto. Skipped potatoes but added some bell peppers and zucchini. Massaman curry has excellent flavor & not as hot as the panang.
This was an amazing dish. Massaman chicken is a favorite meal when dining out and to make a loved cuisine at home was a real treat. A good balance of vegetables and plenty of curry. I will likely add an additional pound of chicken the next time. This recipe was also super easy to make.
I love this recipe! I had never tried to make curry before as it is a newly discovered dish. And now I can’t get enough!! Great easy to follow recipe!!
If you like potatoes and need to add a bit more deph to your dish, try this.
Try cubing your potatoes and browing them before adding to the curry.
Absolutely magnificent. Soooo rich. My guests were super happy