Chicken massaman curry is a unique and popular Thai cuisine besides red Thai curry and green curry. It’s a fusion of Thai, Indian and Malay style curry. Also, it is mildly spicy, slightly sweet, tangy, rich and creamy in flavor. This chicken massaman curry recipe is easy, simple and delicious! Let’s learn how to make chicken massaman curry for your meals with detailed step by step photo instructions and a video below the recipe card!
Love Thai food? Check out these tom yum kung, mango sticky rice, pad Thai, pad ka prao, Thai chicken pizza, sweet chili Thai sauce, red Thai curry, green Thai curry and spicy lemon shrimp recipes.
What is massaman curry?
Massaman curry is a fusion of Thai, Indian and Malay curry. It is a rich, tangy, flavourful and mildly spicy Thai curry. It is because it utilizes both a red curry paste (Thai influence) and dry spices like cumin, cloves, cinnamon, and nutmeg (Indian influence).
Also, massaman curry usually uses potatoes, onions, peanuts and chicken as the meat portion due to the muslim roots and Islamic dietary law. However, some people use duck, beef, goat, or pork. And, some vegetarians and vegans substitute the meat with tofu.
The richness comes from the coconut milk as a creamy base for many Thai curries such as red Thai curry and green Thai curry. Besides, the roasted peanuts add an extra layer of richness and texture to the curry. My kids love this chicken massaman curry because it is not spicy, full of flavor and richness!
What does massaman curry taste like?
Massaman curry is a rich and flavorful Thai curry that offers a unique blend of taste. It is known for its creamy texture, aromatic spices, a delightful combination of sweet, savory and slightly spicy flavors.
Variations of massaman curry:
Massaman curry is a versatile dish, so it can be adapted to suit various tastes and dietary preferences. The traditional version typically includes chicken, potatoes, peanuts and creamy coconut milk. Chicken is used as the meat portion due to the muslim roots and Islamic dietary law. However, some people like to use duck, beef, goat, pork or seafood. And, some vegetarians and vegans substitute the meat with tofu.
What to serve with massaman curry?
Massaman curry is a delicious Thai dish with a rich and flavorful sauce that pairs so well with jasmine rice. The fragrant and fluffy jasmine rice complements the bold flavors of the curry which helps balance its spiciness. Besides, you can serve with naan or roti, Indian flatbreads. The shape of the flatbread is perfect for scooping up the curry sauce and adding a different texture to the meal.
Where can I get massaman curry paste?
You can find massaman curry paste in Asian grocery stores. Some big grocery stores like Walmart may have it as well. Also, you can find them online through Amazon. I use this Mae Ploy massaman curry paste because it is easier to find around my area.
Which is the mildest Thai curry?
The mildest Thai curry is the massaman curry. Massaman curry is known for its mild and gentle heat compared to red or green curry. Therefore, it is a popular choice for people who prefer milder flavors or have a lower tolerance for spicy food.
Why you will love this chicken massaman recipe?
You will love this chicken massaman curry recipe because it is mild and flavorful. The combination of the mild heat from the spices, the creaminess of coconut milk, the sweetness from ingredients like potatoes, carrots and onion. The tender chicken is infused with the rich flavors of the curry sauce during the cooking process. It makes every bite of chicken in the curry delicious! In addition, the roasted peanuts provide a delightful nutty crunch and add an extra layer of texture to the curry. Well balanced of the tangy, sweet, creamy, aromatic spices and savory flavor, you will fall in love with this chicken massaman recipe.
What are the ingredients for chicken massaman curry?
In this massaman curry recipe, I used carrots, potatoes, onion, massaman curry paste, chicken, water, coconut milk, vegetable oil, roasted peanuts, brown sugar, concentrated tamarind and fish sauce.
Cooking tips for how to make massaman curry:
- Peel and cut onion and potatoes into chunks.
- Peel and cut carrots into slices. This can help cook the carrots faster and soft.
- Pour vegetable oil into the pot, add the massaman curry paste and stir fry them a little bit. Then, add onion, carrots, potatoes and water. Cover the lid and turn on a small fire. Let it simmer for 15- 20 minutes or until the vegetables are soft.
- Pour coconut milk, add chicken, concentrated tamarind, sugar and fish sauce. Mix it well and cover the lid for 3-5 minutes. Or, until the chicken is cooked.
- Turn off the fire and sprinkle the roasted peanuts into curry. Mix it well and ready to serve with rice.
FAQs:
Yes, sure you can use beef, pork or lamb. Or, tofu if you are vegetarian.
You can skip it and not add it to the curry. Also, some people like to use cashews to replace peanuts.
I like to use Aroy-D coconut milk because it is creamier and has a strong coconut flavor.
The best is to add fish sauce. If you are allergic to fish, you can use salt and add salt to your taste.
Yes, you can use regular white vinegar, but please add it according to your taste.
It is not too spicy, it’s very mild, rich and creamy. Also, you can add more or less massaman curry paste to your taste.
Yes, sure you can. Push the sauté button and pour vegetable oil into the pot, add the massaman curry paste and stir fry them a little bit. Then, add onion, carrots, potatoes, water, chicken, coconut milk, sugar, concentrated tamarind and fish sauce. Cover the lid and close the vent. Push the manual button to adjust the time for “0” minutes at high pressure and naturally release the pressure. Lastly, add the roasted peanuts and mix it well when the curry is done.
Instructions for how to make massaman curry:
Preparation:
1. Peel, wash and cut 1 small sized onion into chunks.
2. Then, peel, wash and cut 2 medium small sized potatoes into chunks.
3. Peel, wash and cut 2 small sized carrots into slices.
4. Remove excess fat from chicken thighs and cut 3 pieces (around 12 oz) of boneless and skinless chicken thighs into pieces.
Cooking:
5. Pour 1 tablespoon of vegetable oil into the pot and turn on medium small fire.
6. Then, add 3 tablespoons of massaman curry paste into the post and stir fry it a little bit. (You can adjust the amount of massaman curry paste more or less according to your taste.)
7. After that, add the cut onion from step 1 and stir fry it a little bit.
8. Next, add the sliced carrots from step 3 into the pot and stir fry them a little bit.
9. The following step, add the cut potatoes from step 2 into the pot and stir fry it a little bit.
10. Pour 1 cup of water into the pot and mix well with the vegetables.
11. Cover the lid. When it’s boiling, turn the fire to small and let it simmer for 15-20 minutes. Or, until the vegetables are soft.
12. After, open the lid and pour 1 can of coconut milk (14fl, 400ml) into the pot.
13. Put the cut chicken from step 4 into the pot.
14. Next, add 1 tablespoon of concentrated tamarind, 1.5 tablespoons of brown sugar (you can use palm sugar) and 1 tablespoon of fish sauce. Mix it well and cover the lid for 3-5 minutes. Or, until the chicken is cooked.
15. Lastly, turn off the fire and add ¼ cup of roasted peanuts. Mix it well and ready to serve with rice.
Enjoy this simple, delicious and flavorful Thai chicken massaman curry recipe! Also, check out these orange chicken, kimchi fried rice, Taiwanese beef noodle soup, red bean ice drink and California roll recipes.
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Massaman Curry
Equipment
- 1 Pot or Pan
Video
Ingredients
- 1 Onion (Small)
- 2 Potatoes (Medium small)
- 2 Carrots (Small)
- 3 pieces Chicken thighs (Around 12 oz, boneless and skinless)
- 1 can Coconut milk (14 fl oz or 400 ml)
- 3 tablespoons Massaman curry paste
- 1 tablespoon Vegetable oil
- 1 tablespoon Concentrated tamarind
- 1 tablespoon Fish sauce
- 1.5 tablespoons Brown sugar
- ¼ cup Roasted peanuts
- 1 cup Water
Instructions
- Peel, wash and cut 1 small sized onion into chunks.
- Then, peel, wash and cut 2 medium small sized potatoes into chunks.
- Peel, wash and cut 2 small sized carrots into slices.
- Remove excess fat from chicken thighs and cut 3 pieces (around 12 oz) of boneless and skinless chicken thighs into pieces.
- Pour 1 tablespoon of vegetable oil into the pot and turn on medium small fire.
- Then, add 3 tablespoons of massaman curry paste into the post and stir fry it a little bit. (You can adjust the amount of massaman curry paste more or less according to your taste.)
- After that, add the cut onion from step 1 and stir fry it a little bit.
- Next, add the sliced carrots from step 3 into the pot and stir fry them a little bit.
- The following step, add the cut potatoes from step 2 into the pot and stir fry it a little bit.
- Pour 1 cup of water into the pot and mix well with the vegetables.
- Cover the lid. When it’s boiling, turn the fire to small and let it simmer for 15-20 minutes. Or, until the vegetables are soft.
- After, open the lid and pour 1 can of coconut milk (14fl, 400ml) into the pot.
- Put the cut chicken from step 4 into the pot.
- Next, add 1 tablespoon of concentrated tamarind, 1.5 tablespoons of brown sugar (you can use palm sugar) and 1 tablespoon of fish sauce. Mix it well and cover the lid for 3-5 minutes. Or, until the chicken is cooked.
- Lastly, turn off the fire and add ¼ cup of roasted peanuts. Mix it well and ready to serve with rice.
Notes
Cooking tips for how to make massaman curry:
- Peel and cut onion and potatoes into chunks.
- Peel and cut carrots into slices. This can help cook the carrots faster and soft.
- Pour vegetable oil into the pot, add the massaman paste and stir fry them a little bit. Then, add onion, carrots, potatoes and water. Cover the lid and turn on a small fire. Let it simmer for 15- 20 minutes or until the vegetables are soft.
- Pour coconut milk, add chicken, concentrated tamarind, sugar and fish sauce. Mix it well and cover the lid for 3-5 minutes. Or, until the chicken is cooked.
- Turn off the fire and sprinkle the roasted peanuts into curry. Mix it well and ready to serve with rice.
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