Chicken Massaman Curry

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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 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.

Thai chicken massaman curry on the plate with rice and curry in the bowl

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 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:

Can I use other meat besides chicken?

Yes, sure you can use beef, pork or lamb. Or, tofu if you are vegetarian.

I am allergic to peanuts. What can I use to substitute peanuts?

You can skip it and not add it to the curry. Also, some people like to use cashews to replace peanuts.

Which brand of coconut milk do you use?

I like to use Aroy-D coconut milk because it is creamier and has a strong coconut flavor.

Can I substitute fish sauce?

The best is to add fish sauce. If you are allergic to fish, you can use salt and add salt to your taste.

It is hard to find concentrated tamarind. Can I use regular white vinegar?

Yes, you can use regular white vinegar, but please add it according to your taste.

What kind of massaman curry paste do you use?

I use this Mae Ploy massaman curry paste because it is easier to find around my area.

Is massaman curry spicy?

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.

Can I make this chicken massaman curry in the instant pot?

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.

massaman curry paste in the pot over the stove

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.)

massaman curry paste and onion in the pot over the stove

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.

potatoes carrots and onion in the pot over the stove top view

9. The following step, add the cut potatoes from step 2 into the pot and stir fry it a little bit.

water added into the pot with vegetable and curry paste

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.

coconut milk add into the vegetable in the pot

12. After, open the lid and pour 1 can of coconut milk (14fl, 400ml) into the pot.

chicken add into the pot with massaman curry

13. Put the cut chicken from step 4 into the pot.

sugar concentrated tamarind added into massaman curry in 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.