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    Home » Asian foods » Chicken Massaman Curry

    Chicken Massaman Curry

    Published: Jan 25, 2023 Modified: Jan 25, 2023 by Tracy O.This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    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.

    thai chicken massaman curry ingredients

    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.
    a can of Aroy-D coconut milk

    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. massaman curry paste in the container

    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:

    onion cut into chunks

    Preparation:

    1. Peel, wash and cut 1 small sized onion into chunks.

    potatoes cut into chunks

    2. Then, peel, wash and cut 2 medium small sized potatoes into chunks. 

    carrots cut into slices

    3. Peel, wash and cut 2 small sized carrots into slices. 

    chicken cut into chunks

    4. Remove excess fat from chicken thighs and cut 3 pieces (around 12 oz) of boneless and skinless chicken thighs into pieces. 

    vegetable oil in the pot over the stove

    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. 

    carrot and onion in the pot top view

    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.

    pot with lid on the stove

    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. 

    roasted peanuts add into the pot of massaman curry

    15. Lastly, turn off the fire and add ¼ cup of roasted peanuts. Mix it well and ready to serve with rice.

    Thai chicken massaman curry in the bowl with a blue towel in the background

    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.

    You May Also Like These Recipes:

    • CREAM CORN CHICKEN RICE
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    Thai chicken massaman curry on the plate with rice

    Massaman Curry

    Massaman curry is a fusion of Thai, Indian and Malay curry. It is a rich, tangy, flavourful and mildly spicy Thai curry.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Thai
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 205kcal
    Author: Tracy O.

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 205kcal | Carbohydrates: 12g | Protein: 4g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.5mg | Sodium: 289mg | Potassium: 310mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4580IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 3mg
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    Tracy O.
    About Me

    Welcome to Oh My Food Recipes, where you can find inspiration for meals or dinner ideas specialty Asian cuisines. Oh My Food Recipes is tried and tested recipes with step by step photo tutorials.... Read more!

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