Chicken Massaman Curry Recipe

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Chicken Massaman Curry

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


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.

About this Recipe

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