I absolutely love this Chicken Massaman Curry Recipe because it’s like bringing a little slice of Thailand straight into your kitchen, comforting and flavorful all at once. The blend of warm spices, creamy coconut milk, and tender chicken creates a dish that feels special enough for guests but simple enough for a weeknight meal.
When I first tried making this curry, I was surprised at how easily the rich, subtle flavors came together without needing tons of complicated prep or ingredients. Whether you’re looking to impress at dinner or just want a cozy meal to curl up with, this Chicken Massaman Curry Recipe will quickly become your go-to.
Why You’ll Love This Recipe
- Deep Flavor Layers: The combination of Massaman curry paste and coconut milk makes every bite rich and satisfying without being overpowering.
- Easy Weeknight Meal: It comes together in under an hour with mostly pantry staples and fresh veggies.
- Customizable Heat: You control the spice level easily by adding sriracha or red pepper flakes just how you like it.
- Family Favorite: My own family goes crazy for this comfort food — it’s a recipe that truly brings everyone to the table.
Ingredients You’ll Need
This Chicken Massaman Curry Recipe features ingredients that balance each other perfectly. Having good quality curry paste and coconut milk is key, and fresh potatoes and carrots add hearty texture that makes the curry feel like a complete meal.
- Massaman curry paste: The star of the dish; choose a paste with balanced spices for authentic flavor.
- Vegetable oil: A neutral oil to sauté the curry paste without overpowering flavors.
- Unsweetened coconut milk: Full-fat coconut milk gives the curry its creamy richness.
- Ginger: Adds a subtle fresh warmth to brighten the sauce.
- Chopped cilantro: Fresh herbaceous notes to keep the curry vibrant.
- Brown sugar: Balances the savory and spicy components with a touch of sweetness.
- Fish sauce: A salty, umami punch to deepen flavors.
- Lime juice: The crucial bright acidic element that lifts the whole dish.
- Worcestershire sauce: Adds complexity and a hint of tang.
- Onion: Softens into sweetness as it cooks in the curry.
- Chicken: I recommend boneless, skinless pieces for easy slicing and quick cooking.
- Potatoes: Use waxy or all-purpose potatoes for best texture.
- Carrots: Sweet and tender, they soak up the curry flavors nicely.
- Peanut butter: Creamy or crunchy, it enriches the sauce and adds subtle nuttiness.
- Peanuts: Great for garnish or mixed in for extra texture.
- Sriracha sauce: Optional, for adding spice based on your heat preference.
- Red pepper flakes: Another spice option to customize the kick.
- Jasmine rice: Perfect for soaking up every drop of that luscious curry sauce.
Variations
I love making this Chicken Massaman Curry Recipe my own by swapping veggies or protein depending on what’s in season or what I have on hand. Feel free to experiment — that’s part of the fun!
- Vegetarian Version: Swap chicken for tofu or chickpeas and double the veggies; it’s just as satisfying.
- Extra Veggies: Add bell peppers, green beans, or eggplants either simmered in the curry or stir-fried before adding.
- Spicy Heat: If you like it hotter, crank up the sriracha or add extra red pepper flakes.
- Slow Cooker Option: After sautéing curry paste, transfer everything and cook low and slow for tender, melded flavors.
How to Make Chicken Massaman Curry Recipe
Step 1: Sizzle the Curry Paste
Start by heating vegetable oil in a large skillet or Dutch oven over medium heat. Add the Massaman curry paste and stir constantly for 2-3 minutes until fragrant. This step is key — the aromas will fill your kitchen, so consider cracking a window or turning on a fan to keep things comfortable. Cooking the paste releases all those wonderful spices and deepens the flavor base.
Step 2: Build the Creamy Sauce
Pour in one can of full-fat coconut milk and stir until smooth. Add the ginger, chopped cilantro, brown sugar, fish sauce, lime juice, and Worcestershire sauce. Bring the mixture to a gentle boil – this is where the magic happens. The sauce starts to thicken and the flavors marry beautifully.
Step 3: Add Chicken and Onions
Thinly slice the onion and chicken, then add them to the simmering sauce. Let it cook gently until the chicken turns white and is cooked through, about 5 minutes. This light simmer keeps the chicken tender without drying it out. Once the chicken is done, pour in the second can of coconut milk and bring it back to a boil – this makes everything wonderfully saucy.
Step 4: Add Veggies and Peanut Butter
Peel and dice your potatoes and slice the carrots, then add them into the curry along with the peanut butter and peanuts. Stir well to combine all ingredients. Cover and let everything simmer on low for about 15 minutes, or until the potatoes are tender—soft but not falling apart. This slow simmer lets the potatoes soak up the curry flavors while thickening the sauce just right.
Step 5: Final Touches and Serve
Give the curry a good stir, taste, and adjust seasoning if you like — maybe an extra squeeze of lime or a dash more fish sauce. Serve hot over freshly steamed jasmine rice. I like to garnish with a handful of chopped cilantro and a wedge of lime for an extra pop of color and freshness. And if you like heat, don’t forget the sriracha or red pepper flakes on the side!
Pro Tips for Making Chicken Massaman Curry Recipe
- Pre-Cook Potatoes: Boil potatoes for 3-4 minutes before adding to speed up cooking and keep them from breaking down.
- Stir Curry Paste Well: Sautéing the curry paste first really unlocks its depth, so don’t skip or rush this step.
- Use Fresh Lime Juice: The lime juice brightens every bite, so add it at the end to keep that fresh zing.
- Coconut Milk Handling: Shake your coconut milk can well or open from the bottom to avoid dry coconut separation in the sauce.
How to Serve Chicken Massaman Curry Recipe
Garnishes
I usually keep it simple with a sprinkle of fresh chopped cilantro and a few crushed peanuts on top for crunch. A wedge of lime on the side is a must for me because just a squeeze right before eating brings all the flavors alive—trust me, it’s a game-changer.
Side Dishes
Jasmine rice is my go-to for soaking up the delicious curry sauce. Sometimes I serve it with a simple cucumber salad or pickled vegetables for a refreshing contrast that cuts through the richness.
Creative Ways to Present
For special occasions, I like to serve this curry in individual coconut bowls or small cast iron skillets with matching garnishes. Adding edible flowers or a side of toasted coconut flakes creates a beautiful presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
I store leftover Chicken Massaman Curry in airtight containers in the fridge, where it keeps beautifully for 3-4 days. The flavors deepen overnight, so I often find it tastes even better the next day.
Freezing
Freezing works great too! Just be sure to cool the curry completely before placing it in freezer-safe containers or bags. It can last up to 2 months frozen. When ready, thaw in the fridge overnight for best results.
Reheating
To reheat, I gently warm the curry on the stovetop over low heat, stirring occasionally to prevent sticking. You might need to add a splash of water or coconut milk to loosen the sauce as it thickens up after chilling.
FAQs
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Can I use a different protein instead of chicken in this Chicken Massaman Curry Recipe?
Absolutely! This recipe works beautifully with beef, lamb, tofu, or even chickpeas if you want a vegetarian option. Just adjust cooking times accordingly — beef and lamb might take longer to become tender, while tofu cooks quickly.
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How spicy is this Chicken Massaman Curry Recipe?
Massaman curry paste is typically milder than other Thai curry pastes, offering warm spices without intense heat. You can always adjust the spice through sriracha, red pepper flakes, or fresh chilies if you prefer more kick.
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Do I need to boil the potatoes before adding them to the curry?
Boiling the potatoes briefly before adding them helps speed up cooking and ensures they’re tender without falling apart. If you’re in a hurry or want a firmer texture, this step really helps.
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Can I make this recipe in a slow cooker or Instant Pot?
Yes! Start by sautéing the curry paste as in the recipe, then add all ingredients to a slow cooker and cook on low for 6–7 hours or high for 3–4. For the Instant Pot, sauté curry paste, add ingredients, pressure cook on high for 8 minutes, then natural release for 5 minutes.
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What’s the best way to serve leftovers?
Leftover Chicken Massaman Curry tastes great reheated over jasmine rice or even served with noodles. Warm it gently on the stovetop, adding a little coconut milk or water if needed to loosen the sauce.
Final Thoughts
This Chicken Massaman Curry Recipe holds a special place in my kitchen because it’s both comforting and exciting with its rich, layered flavors and easy preparation. I love sharing it with friends and family, especially on cooler days when you want something warm and satisfying. If you haven’t tried making Massaman curry at home yet, trust me — give this recipe a go. You’ll enjoy the process, and your taste buds will definitely thank you!
Print
Chicken Massaman Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Description
A rich and flavorful Chicken Massaman Curry featuring tender chicken, potatoes, and carrots simmered in a creamy coconut curry sauce with a perfect balance of sweet, salty, and spicy notes. Served over jasmine rice, this classic Thai dish is a hearty meal that’s sure to satisfy.
Ingredients
Curry Paste & Sauce
- 4 ounces Massaman curry paste
- 3 tablespoons vegetable oil
- 2 cans (14 oz each) unsweetened full-fat coconut milk
- 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 tablespoon peanut butter (creamy or crunchy)
- 1/2 cup peanuts
Proteins & Vegetables
- 1 pound chicken, thinly sliced
- 1 onion, thinly sliced
- 4 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
Additional
- Sriracha sauce to taste
- Red pepper flakes to taste
- Jasmine rice, cooked (for serving)
Instructions
- Prepare the Curry Paste: Heat the vegetable oil in an extra large skillet or Dutch oven over medium heat. Stir in the Massaman curry paste and cook, stirring continuously for about 2-3 minutes. The paste is strong-smelling, so ensure good ventilation with windows open and a fan running.
- Add Coconut Milk & Flavorings: Add one can of coconut milk and stir until well combined. Add ginger, chopped cilantro, brown sugar, fish sauce, lime juice, and Worcestershire sauce. Bring the mixture to a boil.
- Cook Chicken and Onions: Thinly slice the onion and chicken, then add them to the curry sauce. Reduce the heat to a simmer and cook until the chicken is white and cooked through, about 5 minutes. Then, add the second can of coconut milk and bring the curry back to a boil.
- Add Vegetables and Simmer: Peel and dice the potatoes, peel and slice the carrots. Add these to the curry along with the peanut butter and peanuts. Stir everything thoroughly, cover, and let it simmer for about 15 minutes, or until the potatoes are tender and no longer crunchy in the center.
- Serve: Serve the hot Chicken Massaman Curry over cooked jasmine rice. Garnish with extra chopped cilantro and lime wedges if desired. Adjust spice level by adding sriracha or red pepper flakes according to taste.
Notes
- Boil potatoes for 3–4 minutes before adding to the curry to reduce simmering time.
- For extra veggies, either simmer them in the sauce or stir-fry separately if short on time.
- Shake or stir canned coconut milk well before opening to prevent separation; opening from the bottom can also help.
- Adjust spice level with sriracha by mixing it in or serving on the side.
- Use soy sauce instead of salt to deepen the curry’s flavor.
- Don’t skip fresh lime juice as it brightens the entire dish.
- For slow cooker: sauté curry paste first, then add all ingredients and cook on low for 6–7 hours or high for 3–4 hours.
- For Instant Pot: sauté curry paste, add ingredients, pressure cook for 8 minutes, natural release for 5 minutes, then quick release.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 390
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
