Chicken Massaman Curry

Chicken Massaman Curry Recipe

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Nicole Bredeweg


Again, I LOVE Thai cuisine, enough so to take a cooking class in it. This was the entree that we learned. . .

★★★★★ 1 vote
20 Min
1 Hr 20 Min
Stove Top


jasmine rice
13 1/2 oz
coconut milk
4 oz
massaman curry paste
2 1/2 lb
chicken pieces (preferably flat, like thighs or boneless breasts)
1 lb
peeled and cubed potatoes
8 oz
yellow or white pearl onions
3 Tbsp
fish sauce
2 Tbsp
tamarind paste
3 Tbsp
palm or brown sugar
1/3 c
peanuts, dry roasted, coarsely chopped

How to Make Chicken Massaman Curry


  • 1Prepare rice according to package directions.
  • 2Scoop the cream from the top 3/4 cup of the coconut milk and put it in a large heavy bottom pot along with the curry paste. Heat until bubbly and the fat separates from the coconut.
  • 3Add the chicken and stir to coat with the curry paste. Add remaining coconut milk and enough water to just cover the meat.
  • 4Bring to a boil, then simmer covered until the meat
  • 5is almost tender (probably an hour for chicken).
    Add potatoes and onions with about 2 tablespoons of fish sauce. Cook until vegetables are tender.
  • 6Season with tamarind, sugar, and fish sauce until you achieve the desired balance.
  • 7Add peanuts and serve over Jasmine rice.

Printable Recipe Card

About Chicken Massaman Curry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian