This authentic Thai massaman curry recipe with chicken, vegetables, and soft potatoes was one of the most-ordered dishes at my Thai restaurant. It’s a naturally gluten-free dinner, slow-cooked in one pot for maximum flavor.
🤔 What is massaman curry?
Massaman curry is a rich and mild Thai curry made with coconut milk, usually chicken or beef, potatoes, and roasted peanuts. The flavor is slightly sweet, a little nutty, and warmly spiced with very little chili heat.
🍚 Ingredient tips and substitutes
Because of its Muslim roots, the most popular protein choices for massaman are chicken, beef, or even lamb. Pork isn’t typically used in the traditional versions, but it works too!
- Oil Used to stir-fry the curry paste and bring out its natural oils and aroma. Stick with neutral oils like vegetable, sunflower, or canola oil.
- Thai massaman curry paste Use homemade or a high-quality store-bought alternative like Mae Ploy or Maesri.
- Water This is a slow-cooked curry, so a bit of water helps it simmer down without drying out or running low on liquid.
- Full-fat coconut milk
- Chicken legs I use bone-in, skin-on drumsticks for extra flavor and richness. You can also use different cuts like chicken thighs or legs.
- Palm sugar Brings a caramel-like sweetness.
- Thai Tamarind paste Adds a subtle tangy flavor. Available at any Asian grocery store or market.
- Fish sauce For umami and saltiness. I use Megachef brand.
- Salt
- Potatoes
- Onion
- Roasted peanuts (unsalted) Another delicious curry that uses peanuts is Thai panang!
🍛 More Thai curries to try
I perfected this Thai chicken massaman curry recipe with my mom while working in my restaurant. If you try it, leave a star rating and a comment. I’d love to hear how you like it!
Thai Massaman Curry Recipe with Chicken
Equipment
- Measuring cups and spoons
- Cutting board and sharp knife
- Pot or deep wok
- Ladle or spatula
Ingredients
- 2 tbsp oil
- 1½ tbsp massaman curry paste
- 1 cup water
- 1½ cup coconut milk
- 6 chicken drumsticks
- ½ tbsp Thai tamarind paste
- 2 tbsp fish sauce
- 1½ tbsp palm sugar
- a pinch of salt
- 2 large potatoes cut into bite-sized chunks
- 1 onion chopped
- 1 handful roasted peanuts unsalted
Instructions
- Heat oil in a large wok over medium heat. Add massaman curry paste and stir-fry until fragrant.
- Add water and bring to a boil. Once the curry paste oil rises to the top, pour in the coconut milk and let it come to a full boil.
- Add chicken legs, palm sugar, fish sauce, salt, and tamarind paste. Simmer 5–10 minutes, flipping halfway, until the chicken surface is opaque.
- Add potatoes, cover with a lid, and simmer 20 minutes or until the chicken is cooked and potatoes are fork-tender.
- Add chopped onion and simmer a few more minutes.
- Garnish with roasted peanuts and serve with jasmine rice. Enjoy!
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
🍴 How to make Thai massaman curry
- Heat oil in a large wok over medium heat. Add the massaman curry paste and stir-fry until fragrant. This helps release the aroma and deepen the flavor.
- Add the water first and then the coconut milk. Bring to a full boil.
- Add the chicken drumsticks, palm sugar, fish sauce, salt, and tamarind paste. Stir to coat well in the curry sauce. Simmer gently for about 5–10 minutes until the surface of the chicken firms up and looks opaque, flipping halfway.
- Add the chopped potatoes. Reduce the heat to low and cover with a lid. Let everything simmer for about 20 minutes, or until the chicken is cooked, and the potatoes are soft. They should be fork-tender but not falling apart.
- Add chopped onion, stir well, and keep simmering for just a few minutes.
- Garnish your massaman chicken curry with roasted peanuts and serve with an optional side of jasmine rice.
❓Frequently asked questions
Can I make this ahead of time? Yes! It tastes even better the next day once the flavors have settled. Store it in the fridge and reheat gently on the stove.
How to store leftovers? Let the leftovers cool, then store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat on the stove over low heat, adding a splash of water or coconut milk if the sauce has thickened.
