I recently tried making Massaman Curry Thai Recipe at home, and it instantly became one of my favorite weeknight dinners. I love how the mild, creamy coconut curry balances tender chicken, soft potatoes, and crunchy peanuts.
The warm spices like cinnamon and cardamom give it a comforting, exotic flavor without being too spicy. When I served it, everyone raved about how rich yet approachable it tasted.
If you’re looking for a cozy Thai dish that’s full of flavor and easy to make, this recipe is perfect. You can also enjoy Easy Delicious Ube Hopia Recipe as a sweet treat alongside it.
Ingredients Section
Each ingredient contributes to the rich, layered flavors of this classic Thai curry. Fresh and high-quality components make a noticeable difference.
• 2 tablespoons cooking oil – Helps release the aroma of the curry paste and creates a rich base.
• 1 13.5 oz can coconut milk – Adds creaminess and balances the spices; Chaokoh brand is highly recommended.
• ½ cup Massaman curry paste – Use homemade if possible for a richer flavor or store-bought as a shortcut.
• 2.5 pounds chicken (breast, thighs, or bone-in) – Bone-in adds more depth, but breast is leaner and still tender.
• 1 pound Yukon gold potatoes – Creamy texture that absorbs the curry flavors perfectly.
• 1 medium white onion – Adds sweetness and depth to the curry.
• 2–3 tablespoons tamarind paste – Provides a subtle tang to balance richness.
• 2–3 tablespoons fish sauce – Essential umami component for authentic Thai taste.
• 2–3 tablespoons palm sugar or brown sugar – Balances savory and sour flavors. You can pair the meal with Easy Traditional Shortbread Recipe Scottish Recipe for a classic dessert.
• ½ cup roasted peanuts – Adds crunch and nuttiness to the curry.
• Cilantro, chopped – Fresh garnish that brightens the dish visually and flavor-wise.
Note: This recipe serves about 6–8 people generously.
Variations
Massaman Curry is flexible and easy to adapt to dietary preferences or ingredient availability.
You can substitute chicken with beef or pork, or use tofu for a vegetarian version. Swap Yukon gold potatoes with sweet potatoes or small waxy potatoes. Coconut milk can be replaced with heavy cream or whole milk for a slightly different texture. Adjust curry paste quantity for mild or stronger flavor. Use soy sauce instead of fish sauce for a vegetarian-friendly version.
Cooking Time
This curry requires slow simmering to develop rich flavors.
• Prep Time: 15 minutes
• Cooking Time: 40–50 minutes
• Total Time: About 1 hour
Equipment You Need
• Large pot or Dutch oven – For sautéing and simmering curry evenly.
• Cutting board – Used for chopping vegetables and chicken safely.
• Sharp knife – Makes clean, precise cuts for uniform cooking.
• Measuring spoons – Ensures accurate spice and sauce amounts.
• Wooden spoon – Ideal for stirring curry without scratching the pot.
How to Make Massaman Curry Thai Recipe?
Massaman Curry is a one-pot dish where layering flavors is key. Each step builds depth while keeping the curry creamy and balanced.
Prep the Pot and Heat Oil
Add cooking oil to a large pot over medium heat. This step ensures the curry paste releases its aroma. Warm oil helps spices bloom evenly.
Cook the Curry Paste
Add Massaman curry paste and stir until fragrant and the oil separates. This deepens the flavor and gives the curry a beautiful golden-red color.
Add Coconut Milk
Scoop the coconut cream from the top of the can and stir into the paste. It melts into a creamy base that thickens the curry gradually.
Incorporate the Chicken
Add chicken pieces, coating them in the curry base. Let it cook partially so the flavors start infusing the meat.
Add Remaining Coconut Milk and Water
Pour in remaining coconut milk and enough water to cover the chicken. Simmer 10–15 minutes until chicken is partially cooked.
Add Potatoes and Onions
Add potatoes and onions carefully, cooking until tender. Check frequently to prevent overcooking while ensuring they absorb curry flavors.
Add Peanuts
Once chicken and potatoes are fully cooked, stir in peanuts. This adds crunch and nutty contrast to creamy curry.
Adjust Flavor and Serve
Taste and balance with tamarind, fish sauce, and sugar. Serve with jasmine rice and sprinkle cilantro on top for freshness and color.
Additional Tips for Making This Recipe Better
I’ve learned a few tricks to make this curry even more delicious.
• I often sauté onions and curry paste a bit longer for deeper flavor.
• Using bone-in chicken adds richer taste to the broth.
• I check potatoes frequently to avoid mushy texture.
• A dash of lime juice at the end brightens the curry wonderfully.
• Rotisserie chicken can be used for a quicker weeknight version.
How to Serve Massaman Curry Thai Recipe?
Serve this curry over steaming jasmine rice for a traditional Thai experience. Garnish with fresh cilantro and extra peanuts for texture. For added color, sprinkle sliced red chilies or green onions. Deep bowls retain heat and make presentation appealing. Pair with a light cucumber salad for a refreshing side.
Nutritional Information
Here’s an approximate nutritional breakdown per serving.
• Calories: Around 550 calories for a hearty portion
• Protein: About 35 g from chicken
• Carbohydrates: Approximately 30 g mainly from potatoes
• Fat: Around 30 g from coconut milk and oil
Make Ahead and Storage
Massaman Curry keeps well and flavors improve over time.
Refrigerating
Store leftovers in airtight containers for 3–4 days. Curry tastes richer the next day as flavors meld.
Freezing
Freeze in portioned containers for up to 3 months. Leave space for expansion and thaw overnight before reheating.
Reheating
Warm gently on the stove or microwave. Add a splash of water or coconut milk if curry thickens too much.
Why You’ll Love This Recipe?
This Massaman Curry Thai recipe is beloved for its balance of flavor and comfort.
• Easy to prepare
One-pot recipe with simple steps, perfect for busy nights.
• Mild and comforting
Creamy coconut curry with warming spices is approachable for all spice levels.
• Flexible ingredients
Swap meats, potatoes, or make it vegetarian without losing flavor.
• Meal prep friendly
Reheats beautifully and tastes even better the next day.
• Authentic Thai flavors
Cinnamon, cardamom, and peanuts give a genuine Thai experience.
This Massaman Curry Thai recipe delivers a perfect combination of creamy, nutty, and mildly spiced flavors. It’s easy enough for weeknights but impressive enough to serve guests, making it a staple for any Thai food lover.
Massaman Curry Thai Recipe
Ingredients
Method
- Add cooking oil to a large pot over medium heat. This step ensures the curry paste releases its aroma. Warm oil helps spices bloom evenly.Add Massaman curry paste and stir until fragrant and the oil separates. This deepens the flavor and gives the curry a beautiful golden-red color.
- Scoop the coconut cream from the top of the can and stir into the paste. It melts into a creamy base that thickens the curry gradually.
- Add chicken pieces, coating them in the curry base. Let it cook partially so the flavors start infusing the meat.
- Pour in remaining coconut milk and enough water to cover the chicken. Simmer 10–15 minutes until chicken is partially cooked.
- Add potatoes and onions carefully, cooking until tender. Check frequently to prevent overcooking while ensuring they absorb curry flavors.
- Once chicken and potatoes are fully cooked, stir in peanuts. This adds crunch and nutty contrast to creamy curry.
- Taste and balance with tamarind, fish sauce, and sugar. Serve with jasmine rice and sprinkle cilantro on top for freshness and color.
Notes
- I often sauté onions and curry paste a bit longer for deeper flavor.
- Using bone-in chicken adds richer taste to the broth.
- I check potatoes frequently to avoid mushy texture.
- A dash of lime juice at the end brightens the curry wonderfully.
- Rotisserie chicken can be used for a quicker weeknight version.