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Chicken Massaman Curry

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Chicken Massaman Curry is a rich and mildly spiced Thai curry featuring tender chicken, creamy coconut milk, potatoes, and roasted peanuts simmered in a fragrant Massaman curry paste. A perfect fusion of Thai and Indian flavors.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
  • 2 tablespoons vegetable oil
  • 3 tablespoons Massaman curry paste
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons tamarind paste (or lime juice)
  • 2 medium potatoes, peeled and cubed
  • 1 small onion, chopped
  • 1/2 cup roasted peanuts
  • Salt, to taste
  • Fresh cilantro, for garnish (optional)
  • Cooked jasmine rice, for serving

Instructions

  1. Heat oil in a large pot over medium heat. Add Massaman curry paste and cook for 1–2 minutes until fragrant.
  2. Stir in the coconut milk and chicken broth, mixing well to combine with the paste.
  3. Add chicken pieces and bring to a simmer. Cook for 10 minutes.
  4. Add fish sauce, brown sugar, tamarind paste, potatoes, onion, and peanuts. Stir well.
  5. Cover and simmer for 20–25 minutes, or until the chicken is tender and potatoes are cooked through.
  6. Taste and adjust seasoning with salt or more fish sauce if needed.
  7. Serve hot over jasmine rice and garnish with fresh cilantro if desired.

Notes

  • Use chicken thighs for a richer flavor, but chicken breast can also be used.
  • Massaman curry paste is available in most Asian grocery stores or online.
  • For a vegetarian version, substitute chicken with tofu and use vegetable broth.
  • Leftovers taste even better the next day as flavors develop further.

Nutrition

Find it online: https://ukfinda.com/chicken-massaman-curry/