Authentic and delicious…
Recreating restaurant favorites at home is kind of my jam. Especially when it comes to trickier flavor profiles like you’ll find in Asian cuisine. (This General Tso’s Chicken, Pad Thai, and Chicken Fried Rice are some of my go-tos!)
So when I found myself ordering Massaman Curry from my local Thai restaurant for the third time that month… (Who can resist that creamy sauce and subtle peanut flavor!)
… I decided it was time for me to give it a go.
I took the easier (i.e., lazier?!) route and used a store-bought red curry paste. But it saved so much time and had a ton of flavor! Add that to chicken thighs, potatoes, coconut milk, and a few other seasonings and you have a delicious dinner that’s super easy to make!
It may look like there are a lot of ingredients, but if you’ve made other curry or Thai food, you probably already have most on hand. (And it’s totally worth it for the explosion of flavor at the end!)
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Red curry paste. My go-to brand is from Thai Kitchen. It’s easy to find and tastes great. But you can choose whatever brand you prefer. Try different types of store-bought curry paste if you have access to an Asian market. But do be cautious that the spice level can vary drastically.
- Coconut milk. For the absolute best flavor and texture, choose full fat coconut milk. You can go with a lite version, but you’ll sacrifice creaminess.
- Ginger paste. Look for a jar of prepared ginger paste in the produce department or use finely minced fresh ginger.
- Chicken. Chicken thighs or breasts will work. Be sure to get boneless and skinless, and cut them into pieces.
- Peanut butter. Choose a creamy variety so it mixes well into the sauce.
- Garlic. Minced garlic is essential. You can sub in garlic powder instead of fresh garlic, but it won’t be the same.
- Soy sauce. Regular soy sauce or a gluten-free tamari both work. (Here’s more about tamari vs. soy sauce.)
- Peanuts. Use roasted and salted peanuts, then coarsely chop them.
- Sugar. Both white and brown sugar will work, but can also be left out if you’re avoiding processed sugar. You can also opt for coconut sugar or palm sugar.
- Lime. Freshly squeezed lime juice adds so much to this dish. Lime zest is awesome, too. You can use a bottled type if necessary, but the flavor will be slightly different.
- Vegetables. A sweet onion makes the base while gold potatoes and carrots are stirred in.
- Seasoning. You’ll want a flavorful mix of ground cumin, coriander, and cinnamon or nutmeg to really bring out the notes of the sauce. Salt and black pepper are also needed.
- Rice. Make a batch of Instant Pot Basmati Rice to serve this chicken over. Jasmine rice works, too.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the base.
First, chop up the carrots, potatoes, and chicken into bite-sized pieces.
Then, add the oil to a large saucepan or a large skillet sauté the onion for 2 to 3 minutes over medium or medium high heat. When those becomes translucent, add the garlic, ginger, cumin, coriander, and cinnamon. Continue cooking for a couple of minutes.
Add the chicken and veggies.
Carefully pour the carrots, potatoes, and chicken into the pot. Sauté for an additional 3 minutes.
Then, add the coconut milk, curry paste, salt, and pepper. Bring everything to a full boil.
Finish cooking the curry.
After the mixture is boiling, reduce it to medium-low heat.
Simmer for 15 to 20 minutes uncovered. When the chicken is cooked through and the veggies are fork-tender, carefully stir in the peanut butter, soy sauce, lime juice, and sugar.
Serve the massaman curry over basmati rice with chopped, roasted peanuts and some fresh chopped cilantro, if desired.
FAQs
Massaman curry is a creamy, somewhat sweet, and mildly spicy Thai dish that often consists of a meat base, like chicken, potatoes, onions, and peanuts in a red curry sauce. Though it’s more commonly known to have originated in Thailand, it has both Southeast Asian and Indian influences.
While similar, massaman and panang curry differ in their spice level and typical meats. Panang curry often contains pork, and it has a spicy sauce. Massaman curry is less spicy, sweeter, and rarely contains pork. Both are super delicious!
Massaman curry is a somewhat-spicy dish. It is full of good-for-you veggies and is a great way to enjoy lean chicken.
Massaman curry freezes well and is a great dish to meal prep. Just be sure to let it chill in the fridge for a few hours before transferring to the freezer.
After the curry is at room temperature, store it in an airtight container in the refrigerator for up to 3-4 days. If refrigerated, you can reheat the curry on the stovetop (this is the recommended method) or quickly reheat it in the microwave. If stored in the freezer, let it thaw in the refrigerator and then reheat on the stove or in the microwave.
What to serve with it?
Just like many curry dishes, you can serve this with a few different side dishes.
Instant Pot Basmati Rice is quick and easy to make.
Or, keep it low-carb with Cauliflower Rice.
Add some flavor with Coconut Rice or Mango Coconut Rice.
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Massaman Chicken Curry Recipe
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Ingredients
- 2 tablespoons oil olive or avocado
- 1 small sweet onion finely diced
- 4 cloves garlic finely minced
- 2 teaspoons ginger paste
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon cinnamon or nutmeg
- 2 cups Yukon gold potatoes cut into ½-inch pieces
- 1 cup carrots peeled and cut into ¼-½-inch slices
- 1 ¼ -1 ½ pounds chicken thighs or breasts, cut into bite-sized pieces
- 2 cans coconut milk full-fat
- 4 ounces jar red curry paste mild or medium
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
- 2 tablespoons peanut butter creamy
- 2 tablespoons soy sauce or Tamari
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon sugar or brown sugar
- ½ cup peanuts roasted, salted, coarsely chopped
- Cilantro finely chopped, for serving
- Basmati rice for serving
Instructions
- Add the oil to a large skillet or Dutch oven over medium heat. Saute the onion for 2-3 minutes. Mix in the garlic, ginger, cumin, coriander, and cinnamon. Cook for another 1-2 minutes or until fragrant.2 tablespoons oil, 1 small sweet onion, 4 cloves garlic, 2 teaspoons ginger paste, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon cinnamon
- Add the carrots, potatoes, chicken thighs and saute another 3 minutes. Pour in the coconut milk, and add the curry paste, salt, and black pepper. Bring everything to a boil and then reduce the heat to medium-low. Simmer, uncovered, for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.2 cups Yukon gold potatoes, 1 cup carrots, 1 ¼ -1 ½ pounds chicken thighs, 2 cans coconut milk, 4 ounces jar red curry paste, 1 teaspoon salt, ¼ teaspoon black pepper
- Stir in the peanut butter, soy sauce, lime juice, sugar and peanuts. Serve over basmati rice with a sprinkle of finely chopped cilantro.2 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon sugar, ½ cup peanuts, Basmati rice, Cilantro
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Notes
- Protein: Chicken is the most common protein, but others work just as well. Try shrimp, pork, beef, or even tofu!
- Vegetables: Feel free to include additional vegetables, like snow peas, red bell peppers, celery, broccoli, sweet potatoes, green beans, or even cabbage.
- Rice: Serve over a bed of Basmati rice, or opt or cauliflower rice for extra nutrition.
- Curry paste: While you can make your own curry paste, you can easily buy a jar at the store.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Thai-Inspired Recipes
Thai dishes are surprisingly easy to make and so flavorful. Try any of these recipes next.
Very yummy! But when do you put in the peanuts?
Oh wow- I’m so glad you asked, and I’m so sorry for any confusion! You can either stir them in at the end or wait to sprinkle on top if you have any guests with a nut allergy! I just updated the recipe to reflect this 🙂 Thanks for reaching out and asking!
Try Mae Ploy or Maesri brand curry pastes. They are infinitely better than Thai Kitchen and almost always cheaper. You will likely have to go to an Asias grocery store on order them online though.
Have you just changed my curry world for the better, Dereck?! I don’t think I’ve heard of those brands, but I’ll definitely keep an eye out! We’ve got a pretty good selection here in Austin- so I’ll see if I can find them!