Easy Chicken Massaman Curry Recipe
A cozy and flavorful Thai Chicken Massaman Curry Recipe that’s better than takeout. Tender chicken, buttery potatoes, and roasted peanuts simmer in a rich, creamy coconut curry sauce with gentle spices and a touch of tang. This easy weeknight dinner is mild enough for the whole family yet full of authentic Thai flavor. Serve it over steamed jasmine rice for a comforting, restaurant-quality meal at home. Perfect for making ahead, enjoying as leftovers, or adding your favorite protein and vegetable variations.
Ingredients
- 1 ½ cups coconut milk divided
- 4 tbsp Massaman curry paste
- 475 g boneless, skinless chicken thighs chopped into bite sized pieces
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tbsp tamarind paste
- 400 g yellow waxy potatoes chopped
- 1 medium onion roughly chopped
- 40 g dry-roasted peanuts
- ¾ cup chicken stock use as needed
- jasmine rice for serving
Instructions
- Start the curry base: Pour ½ cup of the coconut milk into a large saucepan or deep skillet. Bring it to a gentle simmer over medium heat and cook for a few minutes, stirring occasionally, until it thickens slightly and the oil begins to separate. This step deepens the flavor and helps the curry paste bloom.
- Build the flavor: Stir in the Massaman curry paste and cook for 1–2 minutes, until fragrant and rich in color.
- Add Wet Ingredients: Add the chicken thighs and stir to ensure the chicken is fully coated in the rich curry base. Add the remaining coconut milk and the fish sauce, brown sugar, and tamarind paste and stir until fully combined. Cook for 5 minutes giving everything a good stir every 1-2 minutes.
- Simmer: Add the potatoes, onion, and peanuts. Pour in just enough chicken stock so the potatoes are mostly covered but not fully submerged, there should be enough liquid for them to cook evenly without thinning the curry. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 20–25 minutes, stirring every 5 minutes, until the potatoes are soft and the chicken is tender. Ensure you are giving everything a stir every 5 minutes.
- Serve: Ladle the curry over steamed jasmine rice. Top with a few extra peanuts for crunch and enjoy