Why You’ll Love Massaman Chicken Curry Recipe
- Rich and creamy curry packed with warming spices.
- Tender chicken thighs stay juicy and flavorful.
- Baby potatoes make the dish hearty and satisfying.
- Easy to customize the spice level to your preference.
- Perfect for meal prep and leftovers.
- Made with simple ingredients that create restaurant-quality flavor.
- Pairs beautifully with steamed rice and fresh garnishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the curry paste:
- 1 chopped red onion
- 3 mild red chillies, roughly chopped
- 2 tsp ground coriander
- 2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp white pepper
- 3 cloves garlic, peeled
- 2 tsp lemongrass paste
- 1 tsp minced ginger
- 1 tsp shrimp paste
- 3 tsp fish sauce
- 1 tsp light brown sugar
- Small bunch fresh coriander (cilantro) stalks
- 1/2 tsp salt
For the curry:
- 2 tbsp oil
- 1.5 tbsp cornflour (cornstarch)
- 800 g skinless, boneless chicken thigh fillets, chopped into bite-sized pieces
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 360 ml chicken stock
- 400 g can coconut milk
- 500 g baby new potatoes
- Juice of 1 lime
For serving:
- Boiled rice
- Chopped fresh coriander (cilantro)
- Chopped red chillies
- Lime wedges
- Marinated red onions
Directions
- Place the red onion, chillies, coriander, cumin, cinnamon, white pepper, garlic, lemongrass, ginger, shrimp paste, fish sauce, brown sugar, coriander stalks, and salt into a food processor. Blend until a smooth paste forms and set aside.
- Heat the oil in a large pan over medium-high heat.
- Toss the chicken pieces with the cornflour, salt, and black pepper until evenly coated.
- Add the chicken to the hot pan and cook for about 5 minutes, turning once, until lightly browned and sealed on the outside.
- Reduce the heat to medium and stir in the prepared spice paste. Cook for 2 minutes, stirring frequently to coat the chicken.
- Pour in the chicken stock and coconut milk. Stir well, scraping up any flavorful bits from the bottom of the pan.
- Bring the mixture to a gentle simmer, then add the baby potatoes and stir.
- Cover the pan with a lid, leaving a small gap for steam to escape. Cook for 30 minutes.
- Remove the lid, stir the curry, and continue cooking uncovered for another 15 minutes, or until the potatoes are tender and the sauce has thickened slightly.
- Stir in the lime juice and adjust seasoning if needed.
- Serve over boiled rice and garnish with fresh coriander, chopped chillies, lime wedges, and marinated red onions.
Servings and timing
- Servings: 4
- Preparation Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 10 minutes
Variations
- Beef Massaman: Replace the chicken with beef chuck or stewing beef and cook longer until tender.
- Vegetarian Version: Substitute the chicken with tofu, chickpeas, or mixed vegetables and use vegetable stock.
- Nutty Addition: Stir in roasted peanuts or cashews during the final few minutes of cooking.
- Extra Heat: Add additional red chillies or a pinch of chili flakes.
- Sweeter Curry: Increase the brown sugar slightly for a more traditional sweet-savory balance.
- Seafood Twist: Use shrimp instead of chicken and reduce the cooking time accordingly.
Storage/Reheating
Storage
Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Freezing
Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
- Stovetop: Warm gently over medium-low heat, stirring occasionally until heated through.
- Microwave: Heat in short intervals, stirring between each interval to ensure even warming.
- If the sauce becomes too thick, add a splash of stock or water while reheating.
FAQs
What is Massaman curry?
Massaman curry is a Thai curry known for its mild heat, rich coconut base, and warming spices such as cumin, coriander, and cinnamon.
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast can be used, although chicken thighs tend to remain juicier and more flavorful during cooking.
Is Massaman curry spicy?
This version is mildly spicy. You can adjust the heat level by increasing or reducing the number of chillies.
Can I make this curry ahead of time?
Yes. The flavors often become even better after resting, making it an excellent make-ahead meal.
What potatoes work best?
Baby new potatoes are ideal, but Yukon Gold or red potatoes also work well.
Can I omit the shrimp paste?
Yes. The flavor will be slightly different, but the curry will still be delicious.
What can I serve with Massaman curry?
Steamed jasmine rice, basmati rice, or even naan bread pair wonderfully with this curry.
How do I thicken the curry?
Allow it to simmer uncovered for a little longer, or mash a few potatoes into the sauce.
Can I use light coconut milk?
Yes, but the curry will be less rich and creamy than when made with full-fat coconut milk.
Is this recipe gluten-free?
The recipe is generally gluten-free, but always check the labels on fish sauce, stock, and other packaged ingredients to be certain.
Conclusion
This Massaman Chicken Curry delivers everything you could want in a comforting homemade meal: tender chicken, creamy coconut milk, fragrant spices, and hearty potatoes. The balanced flavors and simple preparation make it a fantastic choice for both weeknight dinners and special family meals. Serve it over fluffy rice with fresh garnishes, and enjoy a satisfying curry that tastes even better the next day.
Massaman Chicken Curry Recipe
A rich and fragrant Massaman-style chicken curry made with coconut milk, warming spices, tender potatoes, and a fresh squeeze of lime. Perfect served over rice with fresh herbs and chillies.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Simmer
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 1 red onion, chopped
- 3 mild red chillies, roughly chopped
- 2 tsp ground coriander
- 2 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp white pepper
- 3 cloves garlic, peeled
- 2 tsp lemongrass paste
- 1 tsp minced ginger
- 1 tsp shrimp paste
- 3 tsp fish sauce
- 1 tsp light brown sugar
- Small bunch fresh coriander (cilantro) stalks
- 1/2 tsp salt
- 2 tbsp oil
- 1.5 tbsp cornflour (cornstarch)
- 800 g skinless, boneless chicken thigh fillets, chopped into bite-size chunks
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 360 ml chicken stock
- 400 g coconut milk
- 500 g baby new potatoes
- Juice of 1 lime
- Boiled rice, for serving
- Chopped fresh coriander (cilantro), for serving
- Chopped red chillies, for serving
- Lime wedges, for serving
- Marinated red onions, for serving
Instructions
- Place the onion, chillies, coriander, cumin, cinnamon, white pepper, garlic, lemongrass, ginger, shrimp paste, fish sauce, brown sugar, coriander stalks, and 1/2 tsp salt into a food processor. Blend into a smooth paste and set aside.
- Heat the oil in a large pan. Toss the chicken with the cornflour, 1/4 tsp salt, and black pepper.
- Fry the chicken over high heat for about 5 minutes, turning once, until sealed and lightly browned.
- Reduce the heat to medium and add the prepared spice paste. Stir well to coat the chicken and cook for 2 minutes.
- Add the chicken stock and coconut milk. Stir well, scraping up any browned bits from the bottom of the pan, and bring to a gentle simmer.
- Add the potatoes, stir, and cover with a lid slightly ajar. Cook for 30 minutes.
- Remove the lid, stir, and continue cooking for 15 minutes until the potatoes are tender and the sauce has thickened slightly.
- Stir in the lime juice.
- Serve over boiled rice and garnish with coriander, chopped chillies, lime wedges, and marinated red onions if desired.
Notes
- Adjust the number of chillies to suit your preferred spice level.
- Fresh lemongrass can be used in place of lemongrass paste.
- Chicken breast may be substituted for chicken thighs, though thighs remain juicier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The curry often tastes even better the next day as the flavors develop.
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 49 g
- Cholesterol: 175 mg
