Authentic Thai massaman chicken curry recipe with juicy chicken and sweet potatoes swimming in a creamy coconut milk sauce. Who needs takeout when you can make this authentic Thai dish at home, complete with homemade massaman curry paste and jasmine rice!

What is massaman curry

Massaman curry is an aromatic Thai dish featuring tender chicken, sweet potatoes, and a unique spice blend in a creamy coconut milk sauce. It’s mildly spicy and sweet with a slightly nutty undertone.

About Thai massaman chicken curry recipe

This Thai curry is one of my favorite fusion dishes, combining the best of Indian cuisine with authentic Thai flavors. It’s so delicious and incredibly aromatic, loaded with rich spices.

We’ll simmer the curry until the chicken drumsticks are fall-off-the-bone tender, but you can totally mix it up with chicken fillets, thighs, or even wings. SO delicious.

And don’t even get me started on the sweet, bite-sized pieces of potatoes and crunchy toasted peanuts. So, so good.

The spice mix combines the best of both worlds. Traditional Indian spices like cardamom, cinnamon, and cumin with Thai classic like galangal, lemongrass, and shrimp paste.

If you’ve ever had a real, authentic Thai chicken massaman curry at a Thai restaurant or on a trip to Thailand, you know what I’m talking about.

And let me tell you, this is THE BEST thai massaman chicken curry EVER, with a pro tip from my grandmother: reducing the coconut milk. This thickens up the sauce, making it super creamy and oh-so-delicious.

Looking for more authentic Thai recipes?

Homemade massaman curry paste

Homemade massaman curry paste is the key to the authentic flavor!

It’s the perfect blend of spices, combining the best of Southeast Asian cuisine.

You can use a granite mortar and pestle to bring out the most of your homemade curry paste, but you can absolutely use a food processor if you’re short on time.

I prefer making curry paste myself, that way I know it’s made with fresh ingredients and free from preservatives or additives.

My homemade massaman paste has it all: dried chilies, shallots, garlic, star anise, black peppercorns, and much more. You won’t believe how much better homemade can be!

Want to skip the prep and dive straight into this Thai massaman chicken curry recipe? Here are some store-bought options that won’t dissapoint.

Best store-bought massaman curry pastes

1. Mae ploy massaman curry paste: A rich curry paste, the number 1 choice in Thai restaurants I used to work at. Perfect for an easy and authentic curry.
2. Maesri massaman curry paste: A high quality product with a rich taste and authentic flavor.
3. Aroy D massaman curry paste: Number three on my list. Balanced and flavorful, but not as good as Maesri and Mae Ploy, in my opinion.

You can buy store-bought curry pastes at an Asian grocery store, at your supermarket in the international isle, or online at Amazon.

In Thailand, you can get freshly whipped-up pastes at local street food markets or other Asian markets.

How to customize this recipe

This Thai massaman curry recipe is made with chicken legs, I think it goes perfect with the sweet taste of the coconut curry sauce. However, Thai food is super versatile, so feel free to switch things up!

• Vegetarian massaman curry: Vegans can use tofu, it soaks up the flavors of the sauce so well. If you’re looking for a meat-free curry, add more vegetables. Extra onions, carrots, bell peppers, snow peas, yard long beans, Thai eggplants, the possibilities are endless. There’s no fish sauce in this recipe, so no need to worry about that!
• Choice of protein: Duck, beef, shrimp, pork, everything you put in this sauce will come out amazing. Each protein’s got its own cooking time, so adjust accordingly. Make sure the meat is done, but not overcooked.
• Add extra spice: Throw in some Thai chilies like bird’s eye chilies or jinda chilies. You can also add more dried chilies to the curry paste, but massaman curry chicken shouldn’t be too spicy.

Can’t get enough of Thai curries? Try my gaeng daeng recipe or my authentic Thai red curry recipe.

Ingredients

For the exact measurements, please scroll down to the recipe card at the end of this post.

• Chicken – Chicken legs are the perfect match for this Thai dish. They come out so juicy and tender, infused with richness of the curry sauce. And the best part is that the meat simply slides off the bone!
• Massaman curry paste – This complex blend of spices is the heart of this meal, it’s a mix of traditional Thai ingredients as well as Indian spices. If you’re short on time, you can use store-bought brands like Mae Ploy or Maesri.
• Coconut milk – Full-fat coconut milk is a must for Thai curries. It creates a thick, creamy, and flavorful sauce. With the high fat content, the curry sauce comes out smooth and delicious.
• Palm sugar – A traditional ingredient in Southeast Asian cuisine, used as a sweetener in many Asian food. It brings an extra caramel-like flavor, and that’s what sets it apart from white sugar or brown sugar.
• Tamarind paste – Tamarind paste has a tangy flavor. It’s derived from the pulp of the tamarind fruit, and it has a distinctive taste that adds a delicious tangy taste to the sauce.
• Potatoes – Bite-sized pieces of potatoes, infused with the sweet, nutty flavor of the curry. Yummy!
• Toasted peanuts – A crunchy addition with a nutty flavor that complements the rest of the ingredients.
• Onion – Substitutable for red onions.
• Salt – You can add a splash of soy sauce instead of salt if you prefer.
• Water

How to make Thai chicken massaman curry

Tips for the best chicken curry

• Add vegetables for more flavor. Traditionally, massaman curry doesn’t have many vegetables. Feel free to add some if you wish.
• Use fresh ingredients. Use fresh spices to make the curry paste, and avoid using frozen ingredients.
• Simmer low & slow. Let the curry simmer on low heat, allowing the flavors to melt together, and making the chicken extra tender.
• Sizzle the oil. If there’s a layer of coconut oil on your curry, let it sizzle, it deepends the flavors.

Kitchen tools

• Granite mortar and pestle or food processor: For making the curry paste from scratch.
• Cutting board and chef’s knife
• Measuring spoons and cups
• Dutch oven or large wok
• Tongs
• Ladle

How to serve

Serve with a scoop of steamed rice, most Thai people prefer jasmine rice. Make sure each person gets a mix of chicken, potatoes, and some creamy sauce.

My guilty pleasure? Toasted bread soaked with massaman sauce, yummy!

Optional garnishes

Fresh herbs: Cilantro or fresh Thai basil can add a pop of color and extra flavor.
Chilies: This is not supposed to be a super spicy curry, but you can add a few slices of chilies for those who like spicy food.

How to store and reheat

Allow the curry to cool down completely before transfering it into an airtight container. Store it in the fridge for up to 3-4 days.

Freezing instructions: You can freeze this curry for later, for about 2-3 months. Thaw in the fridge onvernight.

Reheating instructions: Warm it up on the stove over low heat, stirring occasionally.

Did you know?

• Massaman is a delicious fusion dish, combining Indian influences with authentic Thai flavors and ingredients.
• Massaman curry is believed to have originated in the 17th century, but its roots can be traced back to Persia. Over time, the dish evolved, incorporating Thai flavors and ingredients, to become the globally loved Thai Massaman curry we know today.
• Although pork is a common choice of meat in Thailand, massaman curry is often served with chicken as the main source of protein. This is because of its Muslim origins. However, as with all Thai food, there are many regional variations that can be found within Thailand and other countries as well.
• Thai Muslims have a unique name for this dish – salaman. The original Muslim version of this curry was known for its distinctive salty and greasy character, while the Thai version is rather sweet.

Frequently asked questions (FAQ’s)

More Thai curries you’ll love

• Authentic panang curry recipe
• Thai beef panang curry recipe
• Thai roasted duck curry
• Thai green curry pork
• Thai red curry fish
• Chicken khao soi – A northern Thai curry with egg noodles and a flavorful coconut sauce.

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Print Recipe

5 from 1 vote

Authentic Thai Massaman Chicken Curry Recipe

Author: Praew Cooking Method: Cooking Cuisine: Asian cuisines Courses: Dinner Recipe Keys: Egg Free High Protein O One Pot

Difficulty: Intermediate Prep Time 10 min Cook Time 50 min Total Time 1 hr

Servings: 4 Calories: 800

Description

This authentic Thai massaman chicken curry recipe is made following my grandmother's method of preparation.

Ingredients

Servings

• 21 ounces chicken (legs)
• 21 ounces potatoes (cut into bite-sized pieces)
• 1 onion (diced)
• 23.5 fluid ounces coconut milk
• 1.8 ounce massaman curry paste
• 5 tablespoons palm sugar (chop to measure)
• 4 tablespoons tamarind paste
• 1 tablespoon salt
• 3.4 fluid ounces water (optional, to thin the sauce)
• a handful peanuts

Instructions

1. Make medium-deep slices in the chicken legs to promote even cooking. Dice the potatoes into bite-sized cubes and finely chop the onions.

2. Place a pot or a large non-stick wok/skillet on medium heat. Add half of the coconut milk. Regularly stir the coconut milk to prevent burning. Cook until you observe the oil beginning to separate from the milk.

3. Add the massaman curry paste to the pot. Stir well, ensuring it blends thoroughly with the milk.

4. Add the chicken legs, or your chosen protein. Cook each side until they achieve a golden color and are well-coated with the curry paste, about 3 minutes.

5. Pour in the rest of the coconut milk, followed by the palm sugar, tamarind paste, and salt.

6. Let the curry simmer about 30 minutes on low heat until the chicken is tender. If the sauce thickens too much, add approximately 100 ml or 3.4 fl oz, stirring gently.

7. Add the pre-diced potatoes and onions to the curry. Continue to cook for an additional 10 minutes. Then, test the potatoes' doneness, pricking them with a fork.

8. Turn off the heat and sprinkle the roasted peanuts over the curry. Stir once more before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 800kcal

% Daily Value *

Total Fat 48.6g75%

Saturated Fat 33.2g166%

Total Carbohydrate 53g18%

Dietary Fiber 8.8g36%

Sugars 23.5g

Protein 43.2g87%

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Calcium 6 mg

Iron 33 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

•  
• Use the nutrition card in this recipe as a guideline.
• Use store-bought curry paste from the brand Maesri or Mae Ploy, or use my homemade massaman curry paste.
• Sub chicken with tofu and add extra vegetables for a vegetarian version.
• You can add chilies to the curry for a spicier version.

Keywords: authentic Thai massaman chicken curry recipe, Thai massaman chicken curry, chicken massaman curry recipe

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