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    Home » Thai

    Thai Chicken Massaman Curry

    Published: Jun 23, 2016 · Modified: Nov 11, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 41 Comments

    318 shares
    Jump to Recipe

    Thai Massaman Curry with tender cooked chicken and potatoes in a creamy flavorful sauce. This one-pot recipe is easy to make and you will have a delicious dinner ready in under 30 minutes.

    Thai Massaman Curry served with white rice

    We love Thai food. Probably because of its similarities to Indian food such as spicy curries, coconut, and fragrant rice.

    This Thai Massaman Curry recipe dates back to Christmas of 2008 when we were visiting our friends, Punitha and Winston, in Atlanta. It was our first time meeting Punitha and boy did she spoil us with her delicious cooking!!

    On the last day of our stay, she made an amazing Thai meal. The highlight of that meal was her extraordinary-tasting massaman curry. I was surprised to see how simple the recipe was and it is now a repeat in my home. It comes out perfect and my boys gobble it up in no time. A quick weeknight recipe to serve with steamed Jasmine rice for a perfect meal.

    Jump to:
    • What is Massaman Curry?
    • Ingredients
    • How to Make Thai Massaman Curry
    • How to Serve
    • Tips and Substituions
    • More Thai Curries To Try
    • More Chicken Curry Recipes
    • Recipe

    What is Massaman Curry?

    Massaman Curry is a combination of Thai and Indian curries. It features Thai ginger or Siamese ginger with the Indian spices of cumin, coriander, and cardamom. People normally add either peanuts or cashews to the curry to give it a nutty flavor. Thai Massaman Curry can be prepared with meats such as chicken, beef, and lamb or can be completely plant-based like this vegan massaman curry recipe.

    Ingredients

    • Maesri brand Massaman curry paste - Adds all the essential spices and ingredients to make it authentic tasting and it does not have any fish products. Available in Asian grocery stores and amazon. authentic taste and has just the right amount for this recipe.
    • Chicken - I like to use boneless chicken breasts but you can also make it with chicken thighs or other meat of choice
    • Potato - adds creamy textures making the curry hearty and satisfying
    • Cashews - optional if you are allergic but I love the nuttiness they add to the curry
    Massaman Curry paste

    This Thai massaman curry recipe has a very unconventional way of cooking, compared to the Indian cooking methods. The recipe calls for sautéing the chicken in the curry paste and adding the coconut milk first. Next, you add the raw onions, boiled potatoes, and raw cashews. Stir all the ingredients and cook on medium-low heat.

    Thai Massaman Curry ingredients

    How to Make Thai Massaman Curry

    Step1: Heat up cooking oil and add the massaman curry paste to it. Cook for a minute on high heat and then add the chicken cubes to it.

    Sautéing chicken with curry paste

    Step 2: Cook the chicken for 2-3 minutes. Reduce the heat to medium and add the coconut milk to it. Mix well and cook it covered for 5-10 minutes.

    Sauteeing chicken

    Step 3: Add the onions, boiled cubed potatoes, cashews, and brown sugar to it. The recipe calls for a teaspoon of fish sauce which can be skipped if you do not like the slightly fishy taste.

    Simmering curry in a pot

    Step 4: Mix everything together and cook covered for 10 minutes on medium heat. Turn the heat off and enjoy hot Thai massaman curry with steamed Jasmine rice.

    Chicken Massaman Curry served with Jasmine rice

    How to Serve

    Serve Massaman curry with steamed Jasmine rice and squeeze fresh lime juice on top.

    Tips and Substituions

    • Coconut Milk - Use full-fat unsweetened coconut milk for a thick and creamy curry. For a light curry use low-fat coconut milk
    • Fish Sauce - Adds umami flavors but feel free to skip it if you do not like the fishy taste
    • Vegetables - baby corn, carrots, red bell pepper, or broccoli can be added along with potatoes
    • Meatless option - Try my delicious Vegan Massaman Curry which is completely plant-based or substitute chicken with air-fried extra firm tofu.
    • Make-ahead - This curry can be made ahead, simply refrigerate for up to 5 days and reheat as needed

    More Thai Curries To Try

    • Thai Panang Curry
    • Red Curry with Chicken
    • Green Curry with Vegetables
    • Vegetarian Massaman Curry
    • Instant Pot Chicken Massaman Curry

    More Chicken Curry Recipes

    • Doro Wat - Spicy Ethiopian Chicken Stew
    • Kadai Chicken - North Indian Chicken Curry
    • Mom's Chicken Curry - Made with onion and coconut-based masala
    • Keema Curry - Curried Ground Chicken

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
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    4.60 from 20 votes

    Thai Massaman Curry Recipe

    A creamy, mildly spicy and nutty curry influenced by Indian, Malaysian, and Persian cuisines.
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Entree
    Cuisine: Thai
    Servings: 4
    Calories: 476kcal
    Author: Archana Mundhe

    Ingredients

    • 1½ lb chicken breasts cut into cubes
    • 1 4 oz can massaman curry paste
    • 1 tablespoon oil
    • 1 cup coconut milk
    • 1 large potato boiled, peeled and cut into cubes
    • 1 medium onion thinly slices
    • 20 whole cashews
    • 2 teaspoons fish sauce
    • 1 teaspoons brown sugar
    • 1 teaspoon kosher salt

    Instructions

    • Heat cooking oil in a medium pan and add the massaman curry paste to it. Cook for a minute and then add the chicken cubes to it.
    • Cook the chicken for 2-3 minutes. Add coconut milk to it, mix well and cook it covered for 5-10 minutes.
    • Add the onions, boiled cubed potatoes , cashews and brown sugar to it. The recipe also call for a teaspoon of fish sauce which I have skipped at times, so if you are not big on fish sauce feel free to skip it.
    • Mix everything together and cook covered for 10 minutes on medium heat. Turn the heat off and the curry is ready to be enjoyed with steamed Jasmine rice.

    Nutrition

    Calories: 476kcal | Carbohydrates: 20g | Protein: 41g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 109mg | Sodium: 446mg | Potassium: 1065mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5632IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 4mg
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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 in New Jersey with my husband and two sons.
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    1. payeljit says

      June 23, 2016 at 11:07 am

      Never tried this curry paste ! Looks awesome! Will try soon!?

      Reply
      • Archana says

        June 23, 2016 at 11:28 am

        Thank you Payaljit! Let me know how it comes out!

        Reply
    2. cookingwithshy says

      June 23, 2016 at 11:28 am

      Lovely colour and very appetising:))

      Reply
      • Archana says

        June 23, 2016 at 11:29 am

        Thank you!! Tastes amazing too!

        Reply
    3. Sumith Babu says

      June 23, 2016 at 1:16 pm

      Never tried this. Would like to try.

      Reply
      • Archana says

        June 23, 2016 at 10:45 pm

        Let me know how you like it!

        Reply
    4. Freda @ Aromatic essence says

      June 23, 2016 at 1:28 pm

      Never heard about this curry paste , sounds delicious 🙂

      Reply
      • Archana says

        June 23, 2016 at 10:45 pm

        Its available in most grocery stores in the US and makes this curry super easy to make.

        Reply
    5. Hans Susser says

      June 23, 2016 at 1:43 pm

      That looks so wonderful and tasty 🙂 Thanks .

      Reply
      • Archana says

        June 23, 2016 at 10:44 pm

        Thanks Hans!

        Reply
    6. Aayushi Manish says

      June 23, 2016 at 4:04 pm

      Yummy!!

      Reply
      • Archana says

        June 23, 2016 at 10:43 pm

        Thanks Aayushi!

        Reply
    7. Leyla says

      June 27, 2016 at 3:57 pm

      nom nom 🙂

      Reply
      • Archana says

        June 27, 2016 at 10:36 pm

        Thank you!

        Reply
    8. Nandini says

      July 11, 2016 at 4:36 pm

      Great looking curry Archana 🙂

      Reply
      • Archana says

        July 11, 2016 at 9:28 pm

        Thank you Nandini! It tastes delicious too and super easy to make

        Reply
    9. bankfoods says

      July 20, 2016 at 8:38 am

      So hard to find a nice massaman will give this a go!

      Reply
      • Archana says

        July 21, 2016 at 2:46 am

        Thank you! Please let me know how you like it!

        Reply
      • Archana says

        July 21, 2016 at 6:01 pm

        Love your site! I am looking forward to learning some more thai dishes from you

        Reply
    10. foodvagabonds.wordpress.com says

      July 25, 2016 at 4:12 pm

      Aww...a Thai Classic!! I love it!! And your Blog is very nice 🙂 I am a fan now! Best wishes, Michael

      Reply
      • Archana says

        July 25, 2016 at 6:45 pm

        Thank you Michael!!

        Reply
    11. Lana-Once Upon a Spice says

      August 01, 2016 at 9:38 am

      Reblogged this on Once Upon a Spice and commented:

      An Incredible Classic Chicken Dish Offered by my Friend Archana of MinistryOfCurry. Thai Massaman Curry is SO Delicious, Archana!! Thank you for the lovely photos & recipe!

      Reply
      • Archana says

        August 01, 2016 at 10:45 am

        Thank you Lana! I am honored.

        Reply
        • Lana-Once Upon a Spice says

          August 01, 2016 at 6:01 pm

          You are most welcome! This is such an amazing recipe, Archana!

          Reply
    12. S says

      August 10, 2017 at 11:39 am

      How can I make this vegetarian 🙂

      Reply
      • Archana says

        August 10, 2017 at 1:03 pm

        You can add carrots, green beans and cauliflower instead of chicken. It will be SO yummy!

        Reply
    13. Kim Young says

      August 14, 2017 at 3:41 pm

      You chicken biryani was amazing! Making this dish tomorrow and was wondering why. It carmelize onions?

      Reply
      • Archana says

        August 14, 2017 at 9:19 pm

        Hi Kim! So glad you enjoyed the chicken Biryani! Not sure if I understand your question about massaman curry. But it does not require to caramelize onions. It is a super easy yet tasty recipe. Let me know if you have any questions.

        Reply
        • Kim Young says

          August 15, 2017 at 4:40 pm

          I was wondering why you don't carmelize onions? Habit to carmelize them. Have you tried recipe with carmelized onions

          Reply
          • Archana says

            August 15, 2017 at 9:14 pm

            Hi Kim! Do you caramelize onions for massaman curry? I will have to try that. I do enjoy caramelized onions

            Reply
    14. Kip says

      March 29, 2018 at 4:56 pm

      I'll make any kind of curry I can get my hands on the ingredients for but masmun curry is the one my guests always like best. Thanks for the tips.

      Reply
      • Archana says

        March 30, 2018 at 7:47 am

        You are welcome!

        Reply
    15. Jan says

      March 15, 2020 at 5:33 pm

      When do you add the brown sugar to this recipe?

      Reply
      • Archana says

        March 15, 2020 at 6:03 pm

        Add it along with the cashews. I will update the recipe to clarify

        Reply
    16. Donna C says

      June 23, 2020 at 8:29 pm

      This was perfect. The only thing I changed - I added a few carrots. AMAZING! Thank you.5 stars

      Reply
    17. Kimberly Young says

      January 01, 2021 at 6:32 pm

      I have your book and my family LOVES your recipes! Quick question. I find myself having promised this dish, but do not have a yellow potato. Would you recommend using a sweet potato or just omitting the potato? Thanks so much!

      Reply
      • Archana says

        January 02, 2021 at 3:19 pm

        Sure sweet potato will add a hint of sweetness but will be still yummy!

        Reply
    18. Alia says

      May 09, 2022 at 7:13 pm

      Yum - I made it with chicken thighs, without the fish sauce, and added half a red pepper for color. Medium low on the heat level, very flavorful and super easy.5 stars

      Reply
      • Archana says

        May 10, 2022 at 9:16 am

        Thank you for the lovely feedback. I love the idea of adding red pepper

        Reply
    19. Lei says

      January 05, 2023 at 6:08 pm

      Hi Archana. Thank you for this delicious Massaman recipe. I've been using Maesri curry paste for 3 years now. I went to our neighborhood Asian Market and asked the owner for his recommendation on a curry paste. You know what he told me?! Many of the authentic Thai restaurant owners come to the store and buy/use Maesri curry paste for their curry dishes! I've since stocked up on their red & green curry LOL. I haven't made Massaman Curry yet but my mouth is already watering reading your recipe blog. Thanks for sharing!5 stars

      Reply
      • Archana says

        January 05, 2023 at 9:14 pm

        I agree, Maesri curry paste is the best. I can't wait for your review of the recipe!

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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