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This authentic Massaman Chicken Curry (Gaeng Massaman Gai) is made in one pot in just 45 minutes, using store bought curry paste. With coconut milk, chicken, potatoes and peanuts it's super creamy, subtly sweet and not so spicy.
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.
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Although I've been a big fan of Thai food for many years, it wasn't until just a few years ago I had the Thai curry Massaman for the first time. But when I did, it was love at first bite. So I couldn't believe my luck when I found out just how easy it is to make!
Now this Chicken Massaman Curry recipe is one of my staples for any time of year - but especially in the colder fall and winter months. There's nothing like cosying up with a warm, fragrant and just slightly spicy bowl of Massaman chicken curry on a really cold day. For another delicious curry - check out my Shrimp Curry.
Why you will love this recipe
- It's easy - just a few simple steps & mostly it cooks itself
- Limited prep - and it's all just rough chopping
- Authentic in taste with all the traditional ingredients, except palm sugar
- Super creamy from all that coconut milk
- Loaded with cosy flavors and just slightly spicy
- Maximum taste from cooking everything together
- One pot only for super easy clean-up
- A complete meal - no need to add rice with all those potatoes
Ingredients for Massaman Curry with Chicken
Ingredient notes & substitutions
- Coconut milk - I use full fat for the creamiest curry, but you can use low fat or switch one can for chicken stock
- Massaman curry paste - I always use store bought, I find it's usually better (and always easier) than homemade. Mae Ploy* makes a great version. You can find it in well stocked supermarkets and Asian supermarkets.
- 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.
- Peanuts can be switched for cashews
- Sugar - I usually don't like adding sugar to food, but for this recipe it's necessary. Traditionally it should be palm sugar, so use that if you have it. I usually use regular white sugar. You can skip sugar if you really want to, but it will change the taste.
- Potatoes - firm ones work best, and can be substituted for sweet potatoes
How to make Massaman Chicken Curry
- Heat oil in a large pot or skillet * and add in curry paste, garlic and ginger. Cook 2 minutes while mixing, then add coconut milk and water. Bring to a simmer, then mix well and keep simmering and mixing until the curry paste is dissolved. Then add peanuts.
- Add chicken
- Stir once, and then let it be
- Simmer until the chicken has changed color - it should be white and cooked on the outside. This takes about 5 minutes.
- Add tamarind paste
- Add sugar
- Add salt
- Add potatoes
- Add red onion, cinnamon sticks and bay leaves
- Mix well
- Simmer 20 minutes until the potatoes are cooked through
- When done, taste test and adjust seasoning if needed. You can then either remove the cinnamon sticks and bay leafs, or leave them in the curry. Serve!
Tips & tricks
- Use store bought Massaman curry for a great shortcut - it's not worth it to make it yourself
- Cook the chicken in coconut milk & curry paste to load it up with taste
- Don't stir too much when cooking the chicken, until it's changed color. Otherwise it will give too much taste to the coconut milk.
- Cook the potatoes in the curry to give them lots of amazing flavor
- 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!
Recipe FAQ
Massaman chicken curry is a Thai coconut milk based curry with potatoes, red onion, peanuts, chicken, cinnamon, tamarind and Massaman curry paste.
Massaman curry and Massaman sauce are made from coconut milk, Massaman curry paste, tamarind paste, bay leaves, and sugar.
In addition to this, it often has potatoes, peanuts, onions and some type of protein - often chicken, beef or lamb.
The difference between a Massaman curry and other Thai curries is the type of spices the curry paste is based on. While other Thai curry pastes rely mainly on fresh ingredients like birds eye chilies, lemongrass, garlic, ginger and cilantro, Massaman curry paste 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. This also shows in the name of the curry - Massaman Curry literally translates to "Muslim Curry", and it is said to have been brought to Thailand by muslim Indians.
It's very creamy, slightly sweet and just a little bit spicy. The main flavors are from cinnamon, lemongrass and tamarind.
More simple Thai inspired recipes
Looking for more quick & easy Thai recipes you can make at home, like this Massaman Chicken Curry?
- Fried Spaghetti with Chicken & Green Curry
- Thai Curry Fried Rice with Broccoli & Mushrooms
- Chicken Larb (Larb Gai) - Thai Chicken Salad
- 15-minute Vegetable Pad Thai (almost Vegetarian!)
- Thai Chicken Noodle Soup
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Massaman Chicken Curry
Print RateIngredients
- 2 tablespoon oil
- 5 tablespoon Massaman curry paste*
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 2 (14 oz) cans coconut milk
- 1 cup water
- ¼ cup roasted unsalted peanuts roughly chopped
- 1 lb chicken thigh filets cut in bite-size pieces
- 2 tablespoon tamarind paste
- 2 tablespoon sugar
- 1 teaspoon salt
- 1 lb potatoes peeled & cut in 1 inch (2.5 cm) pieces
- 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 needed for this recipe
Video
Notes
Ingredient notes & subsitutions
- Coconut milk - I use full fat for the creamiest curry, but you can use low fat or switch one can for chicken stock
- Massaman curry paste - I always use store bought, I find it's usually better (and always easier) than homemade. Mae Ploy* makes a great version. You can find it in well stocked supermarkets and Asian supermarkets.
- 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.
- Peanuts can be switched for cashews
- Sugar - I usually don't like adding sugar to food, but for this recipe it's necessary. Traditionally it should be palm sugar, so use that if you have it. I usually use regular white sugar. You can skip sugar if you really want to, but it will change the taste.
- Potatoes - firm ones work best, and can be substituted for sweet potatoes
Tips & tricks
- Use store bought Massaman curry for a great shortcut - it's not worth it to make it yourself
- Cook the chicken in the coconut milk & curry paste to load it up with taste
- Don't stir too much when cooking the chicken, until it's changed color. Otherwise it will give too much chicken taste to the coconut milk.
- Cook the potatoes in the curry to give them lots of amazing flavor
- 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!
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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 😉
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!