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.
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.
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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
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.
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.
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.
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.
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.
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
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Recipe
Thai Massaman Curry Recipe
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
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payeljit says
Never tried this curry paste ! Looks awesome! Will try soon!?
Archana says
Thank you Payaljit! Let me know how it comes out!
cookingwithshy says
Lovely colour and very appetising:))
Archana says
Thank you!! Tastes amazing too!
Sumith Babu says
Never tried this. Would like to try.
Archana says
Let me know how you like it!
Freda @ Aromatic essence says
Never heard about this curry paste , sounds delicious 🙂
Archana says
Its available in most grocery stores in the US and makes this curry super easy to make.
Hans Susser says
That looks so wonderful and tasty 🙂 Thanks .
Archana says
Thanks Hans!
Aayushi Manish says
Yummy!!
Archana says
Thanks Aayushi!
Leyla says
nom nom 🙂
Archana says
Thank you!
Nandini says
Great looking curry Archana 🙂
Archana says
Thank you Nandini! It tastes delicious too and super easy to make
bankfoods says
So hard to find a nice massaman will give this a go!
Archana says
Thank you! Please let me know how you like it!
Archana says
Love your site! I am looking forward to learning some more thai dishes from you
foodvagabonds.wordpress.com says
Aww...a Thai Classic!! I love it!! And your Blog is very nice 🙂 I am a fan now! Best wishes, Michael
Archana says
Thank you Michael!!
Lana-Once Upon a Spice says
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!
Archana says
Thank you Lana! I am honored.
Lana-Once Upon a Spice says
You are most welcome! This is such an amazing recipe, Archana!
S says
How can I make this vegetarian 🙂
Archana says
You can add carrots, green beans and cauliflower instead of chicken. It will be SO yummy!
Kim Young says
You chicken biryani was amazing! Making this dish tomorrow and was wondering why. It carmelize onions?
Archana says
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.
Kim Young says
I was wondering why you don't carmelize onions? Habit to carmelize them. Have you tried recipe with carmelized onions
Archana says
Hi Kim! Do you caramelize onions for massaman curry? I will have to try that. I do enjoy caramelized onions
Kip says
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.
Archana says
You are welcome!
Jan says
When do you add the brown sugar to this recipe?
Archana says
Add it along with the cashews. I will update the recipe to clarify
Donna C says
This was perfect. The only thing I changed - I added a few carrots. AMAZING! Thank you.
Kimberly Young says
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!
Archana says
Sure sweet potato will add a hint of sweetness but will be still yummy!
Alia says
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.
Archana says
Thank you for the lovely feedback. I love the idea of adding red pepper
Lei says
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!
Archana says
I agree, Maesri curry paste is the best. I can't wait for your review of the recipe!