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Chicken Massaman Curry Recipe

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3.9 from 8 reviews

This Chicken Massaman Curry recipe offers a rich and flavorful Thai curry experience with tender chicken, hearty potatoes, and aromatic spices simmered in creamy coconut milk. Perfectly balanced with a hint of sweetness from brown sugar and the nuttiness of peanut butter, this dish is served hot over jasmine rice for a comforting and satisfying meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

Curry Paste and 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 peanut butter (creamy or crunchy)
  • 1 tablespoon Worcestershire sauce

Protein and Vegetables

  • 1 onion, thinly sliced
  • 1 pound chicken, thinly sliced
  • 4 medium potatoes, peeled and diced
  • 2 carrots, peeled and sliced
  • 1/2 cup peanuts

Additional

  • Sriracha sauce (to taste)
  • Red pepper flakes (to taste)
  • Jasmine rice (cooked, for serving)

Instructions

  1. Prepare 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 frequently for 2 to 3 minutes. Be sure to ventilate the kitchen well as the aroma is strong.
  2. Add Spices and Coconut Milk: Pour in one can of coconut milk and stir until the curry paste is well blended. Add ginger, chopped cilantro, brown sugar, fish sauce, lime juice, peanut butter, and Worcestershire sauce. Bring the mixture to a boil to combine flavors.
  3. Add Chicken and Onion: Add the thinly sliced onion and chicken to the curry sauce. Reduce the heat to a simmer and cook until the chicken turns white and is cooked through, about 5 minutes.
  4. Add Remaining Coconut Milk: Pour in the second can of coconut milk and bring the curry back to a boil for a rich, creamy texture.
  5. Add Vegetables and Peanuts: Stir in the diced potatoes, sliced carrots, and peanuts. Cover the pot and simmer gently for about 15 minutes or until the potatoes are tender and no longer crunchy in the center.
  6. Serve: Serve the hot Massaman chicken curry over cooked jasmine rice. Optionally garnish with extra chopped cilantro, lime wedges, sriracha sauce, or red pepper flakes according to taste.

Notes

  • Massaman curry paste can be found in Asian grocery stores or online; using a good quality paste enhances the curry’s flavor.
  • If you prefer a milder curry, reduce the amount of curry paste or omit the red pepper flakes and sriracha sauce.
  • Peanut butter adds a creamy texture and subtle nutty flavor, but it can be omitted to cater to peanut allergies.
  • For added richness, use full-fat coconut milk as specified.
  • Make sure to slice the chicken thinly so it cooks quickly and evenly.

Find it online: https://cheftinaskitchen.com/chicken-massaman-curry-recipe/