Chicken Massaman Curry

Chicken Massaman Curry

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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


  1. Prepare rice according to package directions.
  2. Scoop 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.
  3. Add the chicken and stir to coat with the curry paste. Add remaining coconut milk and enough water to just cover the meat.
  4. Bring to a boil, then simmer covered until the meat
  5. is almost tender (probably an hour for chicken).
    Add potatoes and onions with about 2 tablespoons of fish sauce. Cook until vegetables are tender.
  6. Season with tamarind, sugar, and fish sauce until you achieve the desired balance.
  7. Add peanuts and serve over Jasmine rice.

Printable Recipe Card

About Chicken Massaman Curry

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

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