Authentic Thai recipe!


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.

"Absolutely delicious! Who knew such a simple recipe could be so amazing! Will definitely be making this again." - Lara

5 star review for a recipe on


2 (14 oz) cans coconut milk 5 Tbsp Massaman curry paste 1 cup roasted unsalted peanuts 1 lb chicken thigh filets 5 Tbsp tamarind paste 2 Tbsp sugar 1 tsp salt 1 lb potatoes 2 red onions 3 cinnamon sticks 5 bay leaves

Heat coconut milk, then add curry paste.

Stir and simmer for a few minutes, until curry paste is completely dissolved.

Add peanuts.

Add chicken cut in bite-size pieces. Mix, then let it simmer without stirring for 5 minutes.

Simmer until chicken is white on the outside.

Add tamarind paste.

Add sugar.

Add salt.

Add potatoes.

Add red onion, cinnamon sticks and bay leaves.

Give it all a good mix, then cover and simmer for 20 minutes or until the potatoes are done.

Taste test, adjust seasoning if needed, and serve!

You can serve it on its own, or with a side of rice.

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