This Massaman Curry is based on an authentic Thai recipe and all made in one pot in just 45 minutes using store-bought curry paste. There's a reason the Massaman curry is often called the king of curries - with coconut milk, chicken, potatoes and peanuts it's super creamy, subtly sweet and not so spicy.
Massaman Curry Is “The Most Delicious Food Ever Created”
...at least if you're to believe multiple rankings of the tastiest food in the world, including CNN Travel's 2021 ranking of "The World's 50 Best Food".
Although I've been a big fan of Thai food for many years, it wasn't until just a few years ago I had Massaman for the first time. But when I did, it was love at first bite. So I couldn't believe my luck when I went to a Thai cooking class and found out just how easy it is to make!
Now, this is one of my staple recipes. I make it any time of year, but I especially love it in the colder fall and winter months. It's so flavorful from everything simmering together, cozy, and just a little bit spicy - and I love that I can make it in one pot, and it mostly cooks itself.
About Massaman Curry
Massaman curry is a Thai coconut milk-based curry that is (often) made with Massaman curry paste, potatoes, red onion, peanuts, chicken, cinnamon and tamarind.
In addition to this, it often has peanuts, and some type of protein - often chicken, beef or lamb.
It's very creamy, slightly sweet and just a little bit spicy. The main flavors come from cinnamon, lemongrass and tamarind.
Why Is Massaman Curry Different From Other Thai Curries?
The big difference between a Massaman curry and other Thai curries comes from the type of spices the curry paste is made from. Other Thai curry pastes (green and red, for example) rely mainly on fresh ingredients like bird's eye chilies, lemongrass, garlic, ginger and cilantro.
Massaman curry paste, however, is made mainly from dried spices and herbs like coriander seeds and cumin.
The reason for this is that Massaman curry is heavily influenced by Indian cooking. I think you can really taste this - if I didn't know Massaman was Thai, I would probably have guessed it was Indian!
The Indian influence also shows in the name: Massaman Curry literally translates to "Muslim Curry", and it is said to have been brought to Thailand by muslim Indians.
A Note on Authenticity
This recipe is based on the authentic recipe I learned at a wonderful Bangkok cooking school. I have made some slight adjustments - a little bit more of this, a little bit less of that - but it's still true to its roots.
Now, Thai curries can vary a lot. There's no fixed recipe that says "this is how it should be made" - so this version might vary from the one you've tried. This doesn't mean one of them is wrong, or inauthentic.
Even in Thailand I've had versions with pineapple (and without), with and without tamarind, and versions that are not spicy at all, as well as quite spicy versions.
That's the beauty of Thai curries. You can make them just the way you like them - so go ahead and do that with this recipe as well. Adapt, adjust, and make a version perfect for your palate!
The Ingredients I Use in My Massaman Curry
About Tamarind
There seem to be two different schools when it comes to tamarind in massaman curry: some believe it's a vital ingredient, others that it shouldn't be included at all.
The chef at the cooking school I attended in Bangkok believed tamarind to be one of the most important ingredients - but I recently went to another cooking class where the teacher didn't think it should have tamarind at all. No wonder you'll get versions tasting completely different!
I am 100% team tamarind. Not only because I love the flavor, but because without it, I don't think a massaman curry tastes like it should. But you do you! If you don't like it - skip it, or use less.
You can find tamarind paste in some regular supermarkets, but an Asian supermarket is your best bet. It adds a distinct taste that's hard to get elsewhere, but in a pinch you can switch it for a 50/50 mix of lime juice and sugar.
Do You Need to Add Sugar?
Short answer: yes.
I usually don't like adding sugar to food, but to get the distinctive sweet "Massaman" flavor profile, it's necessary.
I was taught to use palm sugar, so use that if you have it. I usually use regular white sugar instead because it's what I always have on hand.
You can skip sugar if you really want to, but it will change the taste.
How to Make It in One Pot With 4 Simple Steps
1. Curry Paste + Coconut Milk
Start by sauteing garlic, ginger and curry paste, to add maximum flavor. Then add coconut milk & water and mix until the curry paste is dissolved.
2. Cook the Chicken
Add peanuts and chicken. Stir once, then let it just simmer in the pot until white on the outside. It doesn't need to be cooked all the way through.
3. Add Everything Else
Add in all the remaining ingredients, then mix, cover, and simmer 20 minutes or so until the potatoes are cooked through.
4. Taste Test & Serve
Taste test and add more sugar, salt or tamarind if you so desire. You can also remove the bay leaves and/or cinnamon sticks before serving, or just leave them where they are.
Serve on its own, or with a side of jasmine rice or sticky rice.
Storing, Freezing & Reheating Instructions
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Store leftovers in the freezer in an airtight container for up to 3 months. It freezes really well!
Reheating stove top: Heat in a saucepan over medium heat, until heated through.
Reheating in microwave: Reheat leftovers in the microwave in 1-minute increments, stirring between each segment.
More Quick & Easy Thai & Thai Inspired Recipes
- Thai Salmon Curry30 Minutes
- Larb Gai (Spicy Thai Minced Chicken Salad)15 Minutes
- Fried Spaghetti with Chicken & Green Curry20 Minutes
- Shrimp Curry30 Minutes
This recipe was updated January 14th 2023 based on user feedback. It now features less tamarind and peanuts, a bit of added water for better consistency, and fresh garlic and ginger for extra flavor.
Recipe
Massaman Chicken Curry
Print RateIngredients
- 2 tablespoon oil
- 5 tablespoon Massaman curry paste* store bought is fine, Mae Ploy is a good brand
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 2 (14 oz) cans coconut milk full fat for creamiest version, low fat works
- 1 cup water
- ¼ cup roasted unsalted peanuts roughly chopped; or cashew nuts
- 1 lb chicken thigh filets cut in bite-size pieces
- 2 tablespoon tamarind paste see note below
- 2 tablespoon sugar palm sugar is best, white sugar is fine
- 1 teaspoon salt
- 1 lb potatoes peeled & cut in 1 inch (2.5 cm) pieces; or sweet sweet potatoes
- 2 red onions cut in 1 inch (2.5 cm) pieces
- 2 cinnamon sticks
- 2 bay leaves
Instructions
- Heat oil in a pan over medium heat. Add in curry paste, garlic and ginger. Cook 2 minutes while mixing.2 tablespoon oil, 5 tablespoon Massaman curry paste*, 1 teaspoon chopped garlic, 1 teaspoon chopped ginger
- Add coconut milk and water. Mix and bring to a simmer. Simmer and keep mixing until the curry paste is dissolved.2 (14 oz) cans coconut milk, 1 cup water
- Add peanuts and chicken and stir once. Simmer 5 minutes, until the exterior of the chicken has turned white. Avoid stirring again before the chicken has turned white, or the coconut milk will take too much taste from the chicken.¼ cup roasted unsalted peanuts, 1 lb chicken thigh filets
- Mix in the rest of the ingredients: tamarind paste, sugar, salt, potato pieces, red onion pieces, cinnamon sticks and bay leaves. Stir and leave to simmer (covering optional) for 20 minutes, until the potato is cooked through. Lift the lid and stir a few times while cooking.2 tablespoon tamarind paste, 2 tablespoon sugar, 1 teaspoon salt, 1 lb potatoes, 2 red onions, 2 cinnamon sticks, 2 bay leaves
- After 20 minutes, check to see if the potatoes are done and then taste test and adjust seasoning if necessary.
- Top with chopped peanuts (optional) and serve as it is, or with a side of cooked Jasmine rice.
Equipment (may contain affiliate links)
Video
Notes
- Tamarind paste can be found in well stocked supermarkets and Asian supermarkets. It adds a distinct taste that's hard to get elsewhere, but in a pinch you can switch it for a 50/50 mix of lime juice and sugar.
- Make it vegan by switching chicken for tofu
- Serve it with a side of Jasmine rice or sticky rice, or just as it is
- Store leftovers in the fridge in an air tight container for up to 4 days
- Freeze leftovers for up to 3 months - this dish freezes really well!
- Reheating stove top: Heat in a saucepan over medium heat, until heated through.
- Reheating in microwave: Reheat leftovers in the microwave in 1-minute increments, stirring between each segment.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Jen
Thank you so much!!
Spencer
The output of this recipe is not recognizable as Massaman curry.
Emmeline Kemperyd
Hi Spencer! Very curious to hear what type of Massaman curry you are comparing it to? Is it an authentic Thai version or a Western-ized version? Also, what is it that you do not not recognize as a Massaman curry?
To me this recipe tastes very similar to those I had in Bangkok, but I have had several in Europe that are not similar at all (more similar to other Thai curries). It is also based on an authentic Thai recipe I learned at a Bangkok cooking school.
Would love to hear more details!
Emmeline
Anna
I made this massaman chicken curry recipe today and it was so flavorful and tasty! I am not sure why some commentors said it was too sweet because I found it to be very balanced! I have not had this type of curry before but it is a very unique, fun flavor that is comforting and rich. Also who doesn't love a naturally gluten free meal that is cooked easily and rather quickly in one pan!?!
Ange Maree
This was very sweet. So sweet in fact we couldn’t eat it. It definitely needs no sugar. I wish I read the reviews before cooking it because it looks like no one has even cooked this recipe. They are just giving 5 stars for what looks like a nice recipes and photos. I’m hoping the dog will eat it otherwise it’s going in the bin. What a waste of time and food. `
Emmeline Kemperyd
Hi Ange! I'm sorry that was your experience. Massaman curry is supposed to be a bit sweet, and when I've made this (many, many, times) it is definitely not overly sweet, but a little bit sweet. Is it possible any of our other ingredients were sweetened, for example the coconut milk? /Emmeline
Rachel
Love a creamy coconut curry! Plus tamarind? Mmmm
Kelli
Really appreciate the step-by-step photos! We've been spending far too much money on ordering takeout so I'm excited to have this recipe to add to our meal plan next week!
Jovita
This chicken curry sounds absolutely divine. I had it a couple of times in Thai restaurants but I have never cooked it at home. Thank you for the authentic recipe!
Erica Schwarz
This sounds so flavorful! Can't wait to try - thanks for sharing.
David
I love massaman curry, a go to dish at Thai restaurants for me. Haven't tried making it home. Wonder if there might be a workaround the nuts, we have an allergy. I sub pumpkin seeds in some instance, maybe I will try it.
Emmeline Kemperyd
Pumpkin seeds sound like an interesting alternative, or you could just skip them all together. It will impact flavor and texture a bit, but not too much. Let me know how it turns out if you try an alternative!
Heather Barber McMechan
I had no idea about the whole cooking the potatoes in curry. Thanks for the tip. I'll be sure to keep it in mind while making this recipe.
Jo
This looks sooo tempting, i love curry and a good curry is supposed to be well balanced with all wonderful flavors. I can tell this is definitely a very good curry and flavors are so perfect!
Melanie Frost
I've never been a big fan of curry. But this one looks really good. I'd like to try one made from Coconut Milk!
Natalie
I never tried anything like this. Looks so delicious and flavors are just amazing. I can't wait to give this a try. I bet my family will love this too.
Monidipa Dutta
The recipe sounds really great and truly it is worth a try. And I will give it a try.
Cheese Curd In Paradise
I love Massaman curry, and have never made it at home! I was always a little intimidated to make it, but this recipe is easy to follow, and I am going to give it a try!
Emmeline
Same here actually! But it's so simple to make - just go with the storebought curry paste 😉
Jen
I love Massaman curry and I've had good results in the past following your recipe! However, this time when I went to make it I noticed that it seemed like the recipe had been modified. Is it possible to get the original version? Thank you!
Emmeline Kemperyd
Hi Jen,
Yes, I re-tested and updated the recipe a while back. But you can find the old version here: https://web.archive.org/web/20220703113722/https://alwaysusebutter.com/massaman-chicken-curry/
Hope that works out for you!
Emmeline
Mahy Elamin
I love Thai curries and you did a great job with this Massaman curry. Looks fabulous!
Emmeline
Thank you so much Mahy!
Bee
Oh I LOVE massaman chicken curry and this is inspiring me to make it soon. Thank you for the recipe 🙂
Emmeline
Happy to inspire you! Thanks for commenting!
Danielle Wolter
I loooooove massaman curry! It has such a wonderful rich flavor. it's one of my favorite non-spicy curries 🙂
Emmeline
Same here! Don't think I ever had any other non-spicy curry I actually really liked!
Alexandra Cook
I’m not sure I should have read this post while my husband is cooking dinner – now I want to send him back to the supermarket and get the ingredients for this!
Emmeline
Haha sorry about that Alexandra! 😉
Akriti
I love Thai food! I've tried every one of their curries that I've come across and even I haven't come acorss Massaman Curry till date. The fact that it relies on dried spices really intrigues me. I'm going to try this recipe soon!
Emmeline
Yeah not at all as common as the others! But oh so yummy! Let me know when you try it! 😀
Denay DeGuzman
What a beautiful, rich and flavorful recipe! I can hardly wait to try this savory Massaman Chicken Curry!
Emmeline
Thank you so much, Denay!
Kalyan Panja
I loved reading your recipe. The curry is an integral part of my diet and would love to taste this one.
Emmeline
Thank you so much Kalyan!
Maysz
Wow! I love chicken curry. The photo makes me feel hungry yumm <3
Krysten Quiles
I feel like I could drink that it looks so good. Thanks so much for sharing this awesome recipe!
Lydia Smith
Looks delicious and yummy but can make it more spicy. I love spicy foods.
Emmeline
Thank you Lydia! I'm obsessed with spicy food as well but the Massaman is traditionally not as spicy as other Thai curries. But if you want to spice it up, just add some chilies (I'd recommend bird's eye chilies) and it's gonna be amazing!
Neha
Oh mayn this one looks so tempting! I love the addition of tamarind to this curry. Now I now what will be for dinner tonight. 😉
Sonila
My husband and I love thai food and especially Massaman Curry!! I'll have to try your recipe:). Looks soooo gooooood!!
Emmeline
Thank you so much Sonila! I think you'll like it! 😀
Luci's Morsels
I had no idea about the difference of fresh versus dried spices between Indian and Thai cooking. It makes so much sense. I, of course, love both cuisines immensely though! This looks oh so tasty!
Emmeline
Me neither! So glad I took that Thai cooking class - learned so much fun stuff like this. The tip about not stirring too much util the chicken changes color comes from there as well. Well worth the money!
Andrea Metlika
Looks super delicious and flavorful. I can't wait to have this smelling delicious in my house.
Krissy
Such a healthy delicious recipe. Always looking for tasty gluten and dairy free options!