Massaman Curry

Name: Massaman Curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1.5 lb boneless skinless chicken thighs cut into 1.5-inch pieces; 3 tbsp Massaman curry paste; 2 can full-fat coconut milk do not shake before opening; 1 lb Yukon Gold potatoes peeled and cut into 1.5-inch chunks; 1 yellow onion cut into wedges; 0.5 cup roasted unsalted peanuts; 2 tbsp fish sauce; 1.5 tbsp tamarind paste or 1 tbsp lime juice as substitute; 1 cup chicken broth; 2 whole cardamom pods lightly crushed; 1 whole cinnamon stick; 2 whole dried bay leaves; 1 tbsp vegetable oil; 2 tbsp fresh cilantro roughly chopped; 2 tbsp roasted unsalted peanuts roughly chopped; 1 whole lime cut into wedges; 2 cup jasmine rice cooked, for serving

Main1h 5m4 servingsEasy

At a glance

Total time: 1h 5m
Prep: 20 min
Cook: 45 min
Servings: 4
Difficulty: Easy

Ingredients (17)

Open in recipe scaler

1.5 lb boneless skinless chicken thighs cut into 1.5-inch pieces
3 tbsp Massaman curry paste
2 can full-fat coconut milk do not shake before opening
1 lb Yukon Gold potatoes peeled and cut into 1.5-inch chunks
1 yellow onion cut into wedges
0.5 cup roasted unsalted peanuts
2 tbsp fish sauce
1.5 tbsp tamarind paste
1 cup chicken broth
2 whole cardamom pods lightly crushed
1 whole cinnamon stick
2 whole dried bay leaves
1 tbsp vegetable oil
2 tbsp fresh cilantro roughly chopped
2 tbsp roasted unsalted peanuts roughly chopped
1 whole lime cut into wedges
2 cup jasmine rice cooked, for serving

Equipment needed

Stovetop
Saucepan
Mixing Bowl
Pot
Fork
Wooden Spoon
Lid
Measuring Cups
Serving Spoon
Plates
Knife
Ladle
Measuring Spoons
Cutting Board
Mixing Bowl (4 Quarts)
Dipping Fork
Can Opener

About this recipe

A rich, gently spiced Thai curry with deep, warming flavors from roasted spices, coconut milk, and tender chicken. Massaman is one of Thailand's most beloved curries — mildly sweet, slightly tangy from tamarind, and beautifully fragrant. This home-friendly version uses store-bought Massaman curry paste as the base (the best shortcut in Thai cooking) and builds layers of flavor with fish sauce, coconut sugar, and creamy coconut milk. Potatoes and peanuts make it hearty and satisfying — a true crowd-pleaser that tastes even better the next day.

Instructions

1
Open the cans of coconut milk without shaking them. Scoop the thick coconut cream from the top of both cans into a pot — you should get about ¾ cup of cream. Set the remaining coconut milk liquid aside.
2
Heat the coconut cream over ^[medium heat], stirring occasionally, for 3–4 minutes until it begins to sizzle and the oil starts to separate from the cream. This step is key — it blooms the paste and adds depth.
3
Add the massaman curry paste, cardamom pods, cinnamon stick, and bay leaves. Stir and fry in the coconut cream for 2–3 minutes until very fragrant.
4
Add the chicken thighs and stir to coat them in the paste. Cook for 3–4 minutes, stirring occasionally, until the chicken is lightly sealed on the outside (it doesn't need to be fully cooked through yet).
5
Pour in the reserved coconut milk liquid and the chicken broth. Add the yellow onion wedges and yukon gold potatoes chunks. Stir everything together.
6
Add the fish sauce, coconut sugar, and tamarind paste. Stir well to combine. Bring the curry to a gentle boil, then reduce the heat to ^[low].
7
Cover and simmer on ^[low heat] for 25–30 minutes, stirring every 10 minutes, until the yukon gold potatoes are fork-tender and the chicken thighs is fully cooked through.
8
Stir in the peanuts. Taste the curry and adjust seasoning: add more fish sauce for saltiness, more sugar for sweetness, or more tamarind paste for tang. Remove the cinnamon stick, bay leaves, and cardamom pods.
9
Serve over jasmine rice. Garnish with fresh cilantro, a scattering of chopped peanuts, and a lime wedge on the side.

Massaman Curry

Main

Mii

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Times & temperatures

Prep20m
Cook45m

Total time: 1h 5m
Internal temp: 165°F
Prep: 20 min
Cook: 45 min

Prep20m
Cook45m

Total time: 1h 5m
Internal temp: 165°F
Prep: 20 min
Cook: 45 min

Serving size

Servings

Recipe written for 4 servings

Servings

Recipe written for 4 servings

Ingredients (17)

Equipment (17)

Stovetop

Saucepan

Mixing Bowl

Pot

Fork

Wooden Spoon

Lid

Measuring Cups

Serving Spoon

Plates

Knife

Ladle

Measuring Spoons

Cutting Board

Mixing Bowl (4 Quarts)

Dipping Fork

Can Opener

Stovetop

Saucepan

Mixing Bowl

Pot

Fork

Wooden Spoon

Lid

Measuring Cups

Serving Spoon

Plates

Knife

Ladle

Measuring Spoons

Cutting Board

Mixing Bowl (4 Quarts)

Dipping Fork

Can Opener

Keep & reheat

Fridge

4 days

Freezer

60 days

Reheat

StovetopMicrowave

Fridge

4 days

Freezer

60 days

Reheat

StovetopMicrowave

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1.5 lb boneless skinless chicken thighs cut into 1.5-inch pieces

Chicken Thighs

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Step by step

Instructions

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Open the cans of full-fat coconut milk do not shake before opening without shaking them. Scoop the thick coconut cream from the top of both cans into a pot — you should get about ¾ cup of cream. Set the remaining full-fat coconut milk do not shake before opening liquid aside.

Uses

Pot
Coconut Milk

3–4 min
Medium

Heat the coconut cream over medium heat, stirring occasionally, for 3–4 minutes until it begins to sizzle and the oil starts to separate from the cream. This step is key — it blooms the paste and adds depth.

Uses

Coconut Milk
Vegetable Oil
Massaman Curry Paste
Tamarind Paste

2–3 min

Add the 3 tbsp Massaman curry paste, 2 whole cardamom pods lightly crushed, 1 whole cinnamon stick, and 2 whole dried bay leaves. Stir and fry in the coconut cream for 2–3 minutes until very fragrant.

Uses

Massaman Curry Paste
Tamarind Paste
Cardamom Pods
Cinnamon Stick
Bay Leaf
Coconut Milk

3–4 min

Add the 1 ½ lb boneless skinless chicken thighs cut into 1.5-inch pieces and stir to coat them in the paste. Cook for 3–4 minutes, stirring occasionally, until the chicken is lightly sealed on the outside (it doesn't need to be fully cooked through yet).

Uses

Chicken Thigh
Chicken Broth
Massaman Curry Paste
Tamarind Paste

Pour in the reserved 2 cans full-fat coconut milk do not shake before opening liquid and the 1 cup chicken broth. Add the 1 yellow onion cut into wedges wedges and 1 lb Yukon Gold potatoes peeled and cut into 1.5-inch chunks chunks. Stir everything together.

Uses

Coconut Milk
Chicken Thigh
Chicken Broth
Yellow Onion
Yukon Gold Potato

Add the 2 tbsp fish sauce, coconut sugar, and 1 ½ tbsp tamarind paste or 1 tbsp lime juice as substitute. Stir well to combine. Bring the curry to a gentle boil, then reduce the heat to low.

Uses

Coconut Sugar
Fish Sauce
Coconut Milk
Tamarind Paste
Massaman Curry Paste
Lime

25–30 min
Low

Cover and simmer on low heat for 25–30 minutes, stirring every 10 minutes, until the 1 lb Yukon Gold potatoes peeled and cut into 1.5-inch chunks are fork-tender and the 1 ½ lb boneless skinless chicken thighs cut into 1.5-inch pieces is fully cooked through.

Uses

Yukon Gold Potato
Chicken Thigh
Chicken Broth

Stir in the ½ cup roasted unsalted peanuts. Taste the curry and adjust seasoning: add more 2 tbsp fish sauce for saltiness, more sugar for sweetness, or more 1 ½ tbsp tamarind paste or 1 tbsp lime juice as substitute for tang. Remove the 1 whole cinnamon stick, 2 whole dried bay leaves, and 2 whole cardamom pods lightly crushed.

Uses

Peanut
Fish Sauce
Tamarind Paste
Massaman Curry Paste
Lime

Serve over 2 cups jasmine rice cooked. Garnish with fresh fresh cilantro roughly chopped, a scattering of chopped roasted unsalted peanuts, and a 1 whole lime cut into wedges wedge on the side.

Uses

Jasmine Rice
Cilantro
Peanut
Lime

Per serving

Nutrition facts

Estimated for one serving as written. Scale with Serving size in the sidebar for your batch.

620

Cal

30g

Fat

52g

Carbs

38g

Protein