Chicken Massaman Curry is the easiest Thai curry recipe! This one-pot dinner is the easiest way to make restaurant-quality massaman curry at home.
One of my favorite Thai dishes is Chicken Massaman. It also happens to be my husband’s favorite Thai dish, and it almost never happens that we share a favorite.
Several years ago, I had the chance to learn to make this recipe, and I was surprised to find that massaman curry is actually really easy to make.
Most of the ingredients are readily available in any larger supermarkets, so don’t skip the fish sauce or use a generic curry paste. Both the fish sauce and the massaman curry paste give this curry its unique flavor.
How to make chicken massaman curry
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: In a large, deep skillet, sauté the onion and garlic in the olive oil until the garlic is light brown. You don’t want the garlic to burn, so be sure to watch it.
Step 2: Add the chicken, curry paste, and fish sauce. Cook, stirring as needed, until the meat is cooked through and fragrant, about 10-15 minutes.
Step 3: Add the coconut milk, potato, and carrot. Season with salt. Simmer, stirring occasionally, for 1 hour.
Step 4: Serve over rice topped with peanuts or cashews and fresh cilantro.
Recipe Tips!
- I use 3 tablespoons of curry paste. It’s enough that there’s a hint of heat and a good amount of flavor, but it isn’t crazy hot.
- If you like things on the hotter side, feel free to add more curry paste.
- If you like things mild, you may want to start with 1-2 tablespoons and go from there.
- I use regular Russet potatoes in this curry.
- Don’t skip the fish sauce! It adds a distinct flavor, and the curry won’t be the same without it.
Recipe FAQs
Massaman curry is a type of curry that originated in southern Thailand. It uses Massman curry paste along with coconut milk, potatoes, and fish sauce.
It can be served topped with cashews or peanuts.
Massaman curry is flavored with massaman curry paste – a curry paste that has sweeter notes to it. The paste is traditionally made with ingredients such as red chilies and flavored with ginger, shallots, garlic, lemongrass, and spices like cardamom, coriander, cumin, and cinnamon.
It can also contain with shrimp or shellfish, so be sure to read the all of the ingredient labels if you have any allergies or concerns.
When I’ve lived in large cities, I’ve been able to find it in our supermarkets. You can also find it at Asian markets. I’ve also ordered it online – specifically I’ve ordered the Mae Ploy Massaman Curry Paste on Amazon.
Serving suggestions
I like to serve Massaman curry with sticky rice. If you can’t find sticky rice, coconut rice is also delicious with this curry.
I like to finish this meal with mango sticky rice.
Storage
Store any leftover massaman curry in an airtight container in the refrigerator. It should keep for up to 4 days when properly stored.
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Chicken Massaman Curry
Ingredients
- 2 teaspoons olive oil
- 1/2 large onion in large dice
- 5 cloves garlic peeled and minced
- 1 ½ pounds chicken in 1-inch chunks
- 3-4 tablespoons massaman curry paste
- 3 tablespoons fish sauce
- 2-15 ounce cans full-fat coconut milk
- 4 potatoes peeled and in large dice
- 2 carrots peeled and in slices
- Handful of cashews
- Salt
Instructions
- In a large, deep skillet, sauté garlic and onion in olive oil until garlic is light brown, about 5 minutes.
- Add meat, curry, and fish sauce. Cook, stirring, until meat is browned and curry is fragrant, about 10-15 minutes.
- Add the coconut milk, potatoes, and carrots.
- Season with salt to taste.
- Simmer, stirring occasionally, for about 1 hour.
- Serve over rice topped with cashews.
Notes
- Massaman curry paste: This will give you a bit of heat. If you like less heat, start with 2 tablespoons. If you like more heat, add more curry paste to taste.Â
- Coconut milk: I’ve tried using lite coconut milk, but the sauce ended up watery.Â
- Nutrition values are estimates.Â
Nutrition
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:Originally published 2/25/15.
Reader Interactions
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Comments & Reviews
Marilu Rajala says
I want to make chicken massaman curry. Just have a question. If I do it in the Crockpot, do I just ‘dump and go’. IE: raw chicken cut up etc? Also, some recipes call for peanut butter, would that be ok in this recipe.
Marilu Rajala says
Is the garnish Cilantro? I’m making this today in my slow cooker. :)
Kate says
It is! I garnish with cilantro and cashews.
Lisa K says
Hello! Do you have a preference of brand for fish sauce or curry paste?
Kate says
Hi! I like Lucky Brand fish sauce, and I’ve also used Thai Kitchen. I use Mae Ploy massaman curry paste.
Josie says
Made this today just as the recipe is written except in the slower cooker on high 6 hours. It was delicious … thanks so much xx
Kate says
Thank you! I’m glad it worked well in the slow cooker!
Mario Kart Champ says
The best food I have ever eaten!
Kate says
Thank you so much!
Jen Chevallier says
I used what I thought was FF Coconut milk, but my sauce was so watery I had to throw the whole pan away. ? Is there anything else I might be doing wrong?
Kate says
Hi! Did you shake up the can so that both the thicker cream and watery portion of the coconut milk were used? Also, the sauce should cook down some as it cooks.
Cristina says
I’m not a fan of fish at all. Does the fish sauce taste like fish when added?
Kate says
I don’t think so, but that’s a hard thing to say for certain. Fish sauce has a very distinct, strong smell, but I don’t notice a fishy taste in the curry.
Tiffany says
I’ve made it several times. You don’t taste the fish. It’s very good.
Kate says
Thank you!
Anne says
Have tried various recipes of this but yours adding the fish sauce tasted amazing. Takes me back to a fab holiday in the sun ?
Anne says
5 stars definitely!
Kate says
Thank you!
Kate says
Thank you!
K S says
Very authentic, much like what I order at my favorite Thai restaurant. My husband loves it and says I should make it once a week!
Kate says
Thank you! Glad you and your husband like it!
Lauren says
I chose to make this recipe because I wasn’t in the mood to mess around with the more intricate recipes out there. I figured I’d sacrifice some complexity and flavor for ease and speed.
Boy was I wrong! This curry turned out smooth, layered, and so incredibly flavorful! I think a good massaman curry paste can really make all the difference here. Mine was pretty spicy as is, so two heaping tablespoons made it plenty hot.
The only additions I would recommend for a little extra oomph are two teaspoons of (palm) sugar and the juice of half a lime. They really rounded out an already delicious flavor profile. Will definitely make again! Thanks for a great recipe!
Kate says
Thank you!
Ana says
Super delicious and super easy! Thank you!
Kate says
Thank you!
Keziah Riley says
So delicious! Thank you!
Kate says
I’m so glad that you liked it! Thanks for commenting! =)
Danielle says
Is Massaman Curry paste the same as Red Curry paste?
Kate says
No, massaman curry paste is a different type of curry paste.
Julie Curcio says
I’m in HEAVEN!!! I’m actually able to recreate my favorite restaurant dish with this fabulous recipe! THANK YOU!!!
Kate says
You are so welcome! I’m so glad that you liked it! =)
Julie says
Do you use chicken breast or thighs?
Kate says
Hi! I use chicken breast, but I think you could use either one.
Lue says
Curry is the best and this recipe is so easy and tasty. Great flavors.
Jason says
Trying out this recipe right now. It smells amazing! I subbed green bell pepper for the taters, since it’s going on top of rice and I thought it might be too much starch. Just curious, what brand of curry do you use?
Kate says
Thanks! I’m sure green peppers will be tasty. =) Honestly, I use whatever brand I can find at my local Asian market. I’m sorry that I don’t have a more specific answer, but I just pick up whatever kind I can find.
Caroline says
Such a wonderful curry recipe! The fish sauce adds a lot to it!
Kate says
Agreed! Love the saltiness that fish sauce adds. =)
Emma G Hinck says
what does 4 inches of potatoes mean
Kate says
Sorry about that! There was a glitch that was causing issues with the recipe format, but I’ve fixed it. Please let me know if you have any other questions.
Joseph says
Great recipe, I am trying it tomorrow.
Kate says
Thanks! I hope you enjoy it as much as we do! =)