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Massaman Curry Thai Recipe
Ben Carraoli

Massaman Curry Thai Recipe

I recently tried making Massaman Curry Thai 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.
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Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.
  • ½ cup roasted peanuts – Adds crunch and nuttiness to the curry.
  • Cilantro chopped – Fresh garnish that brightens the dish visually and flavor-wise.

Method
 

  1. 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.
  2. 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.
  3. Add chicken pieces, coating them in the curry base. Let it cook partially so the flavors start infusing the meat.
  4. Pour in remaining coconut milk and enough water to cover the chicken. Simmer 10–15 minutes until chicken is partially cooked.
  5. Add potatoes and onions carefully, cooking until tender. Check frequently to prevent overcooking while ensuring they absorb curry flavors.
  6. Once chicken and potatoes are fully cooked, stir in peanuts. This adds crunch and nutty contrast to creamy curry.
  7. 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.