This Chicken Massaman Curry Recipe brings together tender chicken, buttery potatoes, roasted peanuts, and a fragrant coconut curry sauce. Making it at home is simple, and it tastes far better than most takeout Thai dishes. The flavors are perfectly balanced with gentle spices, sweetness, and a touch of tang. This version is more approachable than other Thai curries because it’s less spicy. I first fell in love with Massaman curry in college at a little hole-in-the-wall place near campus. That experience stuck with me, and now I still find myself craving this comforting, flavorful dish whenever the weather turns cold and rainy in the fall.

Thai Chicken Massaman Curry Recipe served in bowls with rice, topped with crunchy roasted peanuts

Over the years, Ian has learned to make my favorite university takeout dish for cozy weeknight dinners. We love this Thai Chicken Massaman Curry because of its rich, comforting flavors and how easy it is to pull together. The cooking process is simple yet satisfying, blooming the curry paste in coconut milk first really deepens the flavor, and simmering the chicken and potatoes in the sauce creates a perfectly balanced, flavorful curry. We’ve even tried making it in a slow cooker, but find that cooking it on the stove top produces a superior curry with brighter, more nuanced flavors. This recipe is one of our go-to when we’re craving authentic Thai food that’s comforting, approachable, and packed with flavor.

We love serving this curry with something bright and fresh on the side: Thai Corn Salad adds the perfect crunch. Or make it a full Thai-inspired dinner night with Moo Ping, tender grilled pork skewers, and Larb Gai, a zesty minced chicken salad that’s always a big hit.

Why You’ll Love This Chicken Massaman Curry Recipe

Rich, creamy texture: This Thai Massaman Curry is all about comfort. The coconut milk simmers down into a silky sauce that coats every piece of chicken and potato. The gentle sweetness and nutty flavors from roasted peanuts make it feel indulgent but not heavy.
Easy weeknight dinner: This chicken Massaman curry recipe comes together in one pot with simple ingredients, making it perfect for cozy weeknights in.
Better than takeout: This is the dish that makes you realize you don’t need to call your favorite Thai restaurant when a craving Thai food. The flavor is fresher, the texture richer, and it’s ready in less time than delivery.
Authentic Thai flavor: Inspired by the traditional Thai Massaman Curry, this version balances sweet, salty, tangy, and savory notes just right. It’s a big hit every time we serve it.

Ingredients (and Easy Swaps)

This Chicken Massaman Curry Recipe uses a handful of flavorful pantry staples and a few fresh ingredients to create a rich, coconut-based curry that tastes straight from a Thai restaurant. Each ingredient adds to that perfect balance of creamy, nutty, and tangy. Serve with jasmine rice.

Ingredients for Chicken Massaman Curry Recipe including chicken thighs, yellow potatoes, Massaman curry paste, coconut milk, fish sauce, tamarind paste, brown sugar, peanuts, and onions on a wooden table.

Coconut milk – Use full-fat coconut milk for a creamy, restaurant-style curry. Light coconut milk will work, but the sauce won’t be quite as rich.
Massaman curry paste – The heart of the dish full of thai ingredients including lemongrass, glangal, garlic, cinnamon, cloves and dried chilies. Look for a Thai brand like Aroy-D, which has a wonderfully balanced flavor that’s gently spiced and aromatic. You can usually find it at Asian grocery stores or local specialty store.
Chicken thighs – Boneless, skinless thighs stay juicy and tender as they simmer. You can swap in chicken breasts or tofu for a lighter variation or use bone-in chicken for more flavor, but please note that cooking time will increase.
Waxy potatoes – Yellow or Yukon Gold potatoes hold their shape and add buttery texture that soaks up the curry sauce beautifully.
Onion – Roughly chopped onion adds sweetness and depth as it cooks down in the sauce.
Dry roasted peanuts – Bring in a toasty, nutty flavor that’s classic in Thai Massaman curry. Add a few extra on top for crunch when serving.
Fish sauce – Adds salty depth and umami. For a vegetarian version, substitute soy sauce or a splash of tamari.
Tamarind paste – The key to that sweet-tangy balance. If you can’t find it, use a squeeze of lime juice and a touch more brown sugar.
Brown sugar – Rounds out the spice and tang with gentle sweetness. Palm sugar or coconut sugar can also be used.
Chicken stock – Helps loosen the sauce as it simmers. Use just enough to cover the potatoes, or substitute vegetable stock if preferred.

Served Chicken Massaman Curry Recipe over steamed jasmine rice, topped with roasted peanuts for a comforting Thai-inspired dinner.

How to Make this Chicken Massaman Curry Recipe

This comforting Thai curry comes together easily on the stovetop. Here’s how to make it step-by-step.

Simmering curry paste and coconut milk in a skillet over medium heat to start the curry base for Chicken Massaman Curry Recipe.

Start the Curry Base: Pour coconut milk into a large saucepan or deep skillet and bring it to a gentle simmer over medium heat. Cook until it thickens slightly and the oil begins to separate. Stir in several tablespoons of curry paste until fragrant and rich in color.

Chicken thighs being added to the fragrant curry paste in a skillet for Thai Massaman Curry.

Add Chicken: Add the diced chicken pieces, tossing to coat each piece in the aromatic curry base.

Stirring coconut milk, fish sauce, tamarind paste, and brown sugar into the curry base for a creamy, flavorful Thai Massaman Curry.

Add Wet Ingredients: Add the remaining coconut milk along with fish sauce, brown sugar, and tamarind paste. Stir until smooth and combined, creating a rich, creamy sauce. Cook for 5 minutes giving everything a good stir every few minutes.

Adding yellow potatoes, onion, and roasted peanuts to simmer in the Chicken Massaman Curry Recipe for tender, rich flavor.

Add Potatoes and Peanuts: Add the potatoes, onion, and peanuts. Pour in enough stock to mostly cover the potatoes. Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered until the potatoes are soft and the chicken is tender.

Creamy Chicken Massaman Curry with tender chicken, buttery potatoes, and roasted peanuts.

Expert Tips for the Best Chicken Massaman Curry

How to Adjust the Spiciness of Your Chicken Massaman Curry

Massaman curry is naturally mild, making it a great choice for weeknight dinners. You can easily adjust the heat by adding more or less curry paste. If you like a little kick, stir in an extra tablespoon or two, or keep it gentle for a family-friendly version.

Make Ahead Tips for Richer, Deeper Flavor

This curry tastes even better the next day as the flavors meld together. Make it ahead and store in an airtight container in the fridge for up to 3 days. To reheat, simmer gently on the stove over medium-low heat, adding a splash of coconut milk or stock if the sauce has thickened.

Protein and Veggie Swaps for Massaman Curry

Feel free to experiment with proteins and vegetables. Swap the chicken for beef to make a Beef Massaman Curry, or add bell peppers for extra color and sweetness. These swaps keep the creamy, nutty sauce delicious while offering new twists on your Chicken Massaman Curry Recipe.

Can I Make My Own Massaman Curry Paste?

Yes! Making your own curry paste can bring extra depth and freshness to this dish. Combine spices like coriander, cumin, cardamom, cloves, and cinnamon with dried chilies, garlic, shallots, and roasted peanuts. Blend into a smooth paste and adjust to taste, then use it just as you would store-bought paste.