For years, Thai chicken massaman curry was my absolute must-have dish to order and devour in Thai restaurants. Creamy chicken curry with nuts and soft cooked potatoes served over fluffy, hot jasmine rice always made a satisfying meal that I looked forward to.
Few years later, I learnt a homemade version of this classic Thai massaman curry from a friend. Her recipe has been a keep-sake for us, it has a perfect combination of spice with smooth curry that coats the perfectly cooked chunks of potatoes and tender chicken. The addition of whole cashews adds luxurious texture and nutty taste to this curry.
So, what makes this Thai massaman curry recipe so simple, delicious and a repeat in my kitchen? A good quality curry paste! For us it is the Maesri Massaman curry paste. I usually add the entire 4-ounce can, but you can always add it as per your taste.. This curry paste has some my favorite spices – coriander, cumin, cinnamon, cardamom, lemongrass and of course galangal with its earthy, citrusy flavors for an authentic asian curry taste.
Maesri brand curry paste does not contain fish sauce, which makes it a good option to adapt up this recipe for vegetarian eaters. It is available in whole foods, asian grocery stores like h-mart and also on amazon.com
Over the last year or so, I have adapted most of my chicken curries to my favorite kitchen appliance, the Instant Pot ,including this authentic Thai chicken massaman curry. This recipe not only makes the most tender chicken curry without having to baby sit over the stove, but I can also make the perfect Jasmine rice, using the pot in pot method, which makes this a true one-pot meal for busy weeknights. Are you ready to try it?
Vegetarian variation for Thai Chicken Massaman Curry:
- add 1 inch chunks of hardy root vegetables like carrots and sweet potatoes in addition to the potatoes that are called in the recipe.
- Add extra 1/2 cup water or separated coconut water from the can.
- skip the optional fish sauce.
- pressure cook for 4 to 5 minutes followed by quick release.
- after the pressure cooking cycle is completed, stir in your favorite veggies like beans, mushrooms, broccoli, peppers, tofu, and cook on saute mode for 3 to 4 minutes to avoid them from being over cooked.
If you enjoy Thai food, you will also enjoy our favorite Thai red curry chicken recipe.
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Tender chicken and potatoes cooked in a spicy, nutty Thai curry served with fragrant jasmine rice
- 1.5 pound chicken breasts cut into cubes
- 1 4 ounce can massaman curry paste (maesri brand)
- 1 tablespoon oil
- 1 can regular coconut milk seperate cream and water
- 1 large russet potato peeled and cut into 1 inch cubes
- 1 medium onion sliced
- 20 whole cashews
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
- 1 cup Jasmine Rice rinsed and drained
- 1 cup water
- 1 teaspoon kosher salt
- Add Jasmine rice, water and salt to a stainless steel bowl and keep aside.
Separate the coconut cream and watery portion of the coconut milk and keep aside.
- Turn the Instant Pot to Saute mode and heat oil. Add the massaman curry paste and saute for 10 to 15 seconds.
Add chicken and mix well with the curry paste. Add potatoes, onions, cashews, fish sauce, brown sugar and salt. Add 1/2 cup of the separated water from the coconut milk and stir everything well.
- Carefully place the tall trivet inside the Instant Pot. Place the prepared rice bowl on the trivet.
- Close the Instant Pot lid with pressure value to sealing. Cook on manual/pressure cook (Hi) for 5 mins followed by 10 minute natural pressure release.
- Open the Instant Pot, take out the rice bowl and trivet using heat resistant mitts.
Stir in the reserved coconut cream. Set the Instant Pot to Saute mode and bring the curry to a gentle boil.
- Enjoy hot over steamed jasmine rice.
Recipe Video
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
simplyvegetarian777 says
Huge Thai food fan here and loved the recipe
Archana says
Thank you Sonal!
chefkreso says
Sounds so delicious, would love to give it a try
Archana says
Thank you! I would love to get your feedback.
Laura says
Lovely Archana – and finally my husband is going to make your French onion soup recipe – for me today!
Archana says
Thank you Laura! I can’t wait to hear how you like the French Onion Soup! A big Thank you from me to your husband for trying my recipe. Hope he enjoys cooking and eating it.
Nicole says
What is size of your instant pot? My instant pot is 6qt. How I can find smaller metal pot for rice?
Archana says
Hi Nicole, I have a 6-QT. These stainless steel bowls from amazon work perfect – https://amzn.to/2rQ8n5i
cookingwithshy says
Just perfect!!
Sandhya says
Love Thai curries too Archana and this is inspiring me to make it soon.
Grubbing With Jess says
The hubby loves this when we go to Thai restaurants! Your version looks so yummy!!
Archana says
Thank you!
KALBAP says
Archana I made the vegetarian version of this dish as suggested by you using sweet potatoes, fingerling potatoes, multicolored baby carrots,and green peppers. It made a colorful and flavorful entree dish. Definitely will be repeated in our household.
(So I cooked the root veggies in a pressure cooker insert in the instapot filled with 1 cup water. That is correct right? Anyway the dish came out good in the end).
Archana says
Hi Kalyani! Thank you for your lovely feedback. So with root veggies I would peel and cut them into 1 to 2 inch pieces and add in the main pot. Cook for 4 to 5 mins with quick release.
KALBAP says
So you cook the root veggies in the main pot directly, so you need to add water to the veggies right? How much?
Archana says
Hi Kalyani, yes cooking directly in the pot. For root veggies add extra 1/2 cup of water or extra 1/2 cup of separated coconut water. Cook everything in the main pot. I have also added a note for the root veggies in the recipe to benefit all readers. As always thank you trying the recipe and your feedback.
Meredith says
Made this tonight and it was absolutely perfect!! I’ve been craving this since my go-to Thai restaurant closed and this was every bit as tasty as theirs. I added some minced ginger and garlic, but otherwise followed exactly. I was able to find the curry paste on Amazon. I debated using a red curry paste found at my usual grocery store, but I’m glad I waited for this one. It’s so aromatic and delicious!!
Archana says
Awesome! Thanks for the feedback
Kati says
What type of stainless steel bowls do you use for the rice?
Archana says
Here is the link for the pots I use – https://amzn.to/2x5CQz1
Jeff says
I don’t normally comment on stuff but this recipe is simple and delicious. My husband and I fell in love with Massaman curry on a vacation and found that our local Thai place didn’t do it justice, so I scoured the internet and found this recipe. It’s well written, simple and delicious! Thank you for sharing and if you’re debating on trying this, DO IT!
Archana says
Thank you so much for your detailed feedback.
Frank says
Just tried this and substituted sweet potatoes for the russets. The dish turned out excellent flavor-wise but the sweet potatoes were totally incorporated in the dish, no chunks whatsoever. What have I done wrong? Other than the potato substitution, I followed the recipe to the letter. Thanks!!
Archana says
Thank you for the feedback. Cut sweet potatoes in bigger chunks or reduce the cooktime by a minute. Depending on the size of the potatoes they may cook faster
Michael says
Hi, is it possible to make this recipe without the rice bowl inside it, and would I have to change any of the pressure cook timings? I don’t have the trivet or a stainless steel bowl. Looking forward to making it!
Archana says
yes absolutely. Cooking rice is totatlly optional. And it will be same cook time without rice too.