This Massaman Curry has been perfected to reflect your favorite Thai dish. It’s loaded with chicken, vegetables, coconut milk, peanuts, and flavorful seasonings. This recipe is one you’ll be proud to serve to dinner guests, family, and friends.
You need to know 1 thing. This chicken Massaman Curry is straight up AH-MAZING! It’s so good you’ll put it on repeat for dinners. It’s so good you’ll be confident enough to make it for your family that visits from out of town, or even when you have guests you want to impress.
This is the recipe you make to impress people.
Because it’s loaded with delicious and healthy foods and it’s LOADED with amazing flavor!
And you know what, this is an easy Massaman curry recipe. The ingredient list appears long, but it’s a cinch to make.
Massaman curry originates from Thailand, but has Malayan and Indian cuisine influences. The name actually comes from a Malayan word, masam which means “sour.”
But don’t worry, this curry is NOT sour.
Now, Massaman curry is most commonly made with chicken, but you can make it with beef, duck, goat, or pork.
I like chicken, as does my family, so we made this curry with chicken and it turned out perfectly. I think this is one of my all-time favorite recipes.
How to make Massaman Curry
- Begin by cooking the sliced carrots, red pepper, and onions in a large pot or dutch oven. Once they’re somewhat soft, add the minced garlic. Transfer the vegetables to a medium sized bowl.
- Add a little oil to the now empty pan. Then, add the Massaman curry paste and cook for 2-3 minutes, stirring occasionally.
- To the curry paste add one can of coconut milk, freshly grated ginger, lime juice, cilantro, brown sugar, and fish sauce. Bring to a boil.
- Once boiling add the chicken. Reduce to a simmer and let the chicken cook for 6-7 minutes or until the chicken is white and cooked through.
- Add the second can of coconut milk, the previously cooked vegetables, chopped potatoes, peanuts, red pepper flakes, peanut butter, and salt to the pot. Bring to a boil and then simmer for 15-20 minutes or until the potatoes are fork tender.
Pro tip: The best way to make this recipe is by prepping all of the ingredients beforehand. Open the cans of coconut milk and curry paste prior to making this dish. Have the vegetables and chicken chopped and ready to go.
Massaman is commonly eaten with rice. So to finish off this dish I served it with a spoonful of rice and garnished with additional peanuts, cilantro, and lime wedges.
Can you freeze Massaman curry?
Yes! You can freeze Massaman Curry. Simply place the curry in an airtight container or ziplock bag. You can freeze it for 1 month. When you’re ready to eat it remove the curry from the freezer and let it thaw.
Empty the curry into a microwave safe bowl and microwave it, or place it in a pot and warm it up on the stove.
The only noticeable difference I observed after freezing the curry was the potatoes and carrots were just a tad softer after being frozen. Other than that you won’t be able to tell any difference vs frozen and fresh.
Massaman Curry Paste
The flavors in Massaman curry paste consists of flavors that aren’t normally found in other Thai curries. These include cumin, cinnamon, cardamom, star anise, bay leaves, cloves, nutmeg, and mace.
These spices are then combined with coriander seeds, lemongrass, chili peppers, shrimp paste, galangal, white pepper, shallots, and garlic to make the Massaman curry paste.
To simplify this recipe I purchased my curry paste, however, you’re more than welcome to make homemade Massaman curry paste if you’d like.
Where to buy Massaman Curry Paste
I purchase Massaman Curry paste online. You can find the kind I used here. If you’re not one for online food shopping then Massaman curry paste should be available for purchase at an Asian market or the Asian section in your local grocery store.
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- 2 tablespoons vegetable oil
- 3 carrots peeled and sliced into 1/8" coins
- 1 red pepper diced
- 1 yellow onion diced
- 1 garlic clove minced
- 4 oz can Massaman curry paste
- 2 cans coconut milk (13.6 oz cans)
- 2 tablespoons lime juice
- 1/2 teaspoon fresh ginger grated
- 2 tablespoons cilantro chopped
- 2 tablespoons brown sugar packed
- 1 tablespoon fish sauce
- 1 lb chicken breast cut into bit size pieces
- 4 Yukon Gold potatoes peeled and cut into 1/2"-1" inch cubes
- 1/2 cup dry roasted peanuts
- pinch red pepper flakes
- 1 tablespoon creamy peanut butter
- 1/2 teaspoon salt
- cilantro for garnish
- cooked rice for serving
- Heat 1 T oil in a large pot or dutch oven, add the onions, diced pepper, and carrots. Stir and cook for 6-8 minutes or until the onion is translucent. Add the garlic clove, stir, cook for 1 minute more. Transfer the vegetables to a bowl.
- Heat oil in the now empty pot or dutch oven. Add the curry paste and cook until it starts to brown, about 2-3 minutes.
- Add one can of coconut milk to the curry paste and stir until blended. Add the lime juice, ginger, cilantro, brown sugar, and fish sauce. Bring to a boil.
- Once boiling add the chicken to the pot. Reduce to a simmer and cook for 6-7 minutes or until the chicken is white and cooked through.
- Once chicken is cooked add the second can of coconut milk, vegetables (the ones you set aside in the bowl), potatoes, roasted peanuts, red pepper flakes, peanut butter, and salt to the pot. Stir to combine everything.
- Cover. Simmer for 15-20 minutes or until potatoes are fork tender.
- Serve warm with rice and extra cilantro and peanuts for garnish.
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