Authentic Thai Massaman Chicken Curry Recipe
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This authentic massaman chicken curry is rich, slightly sweet, and full of warm spices, with tender chicken and soft potatoes in a creamy coconut sauce. It tastes like something that’s been simmering for hours, but it’s actually quite easy to make in just one pot.
What makes massaman curry different?
Massaman is a milder Thai curry with a thicker, slightly sweet sauce and warm spices like cinnamon, cardamom, and cumin. It’s a fusion dish with a mix of Thai and Indian influences, which is why it tastes so different from something like red curry or green curry.
If you’ve tried it before, you’ll notice it’s less spicy, more rich, and a bit heartier with ingredients like potatoes and peanuts.
You’ll usually see massaman made with chicken or beef rather than pork. It comes from Muslim communities in Thailand, so pork isn’t traditionally used, which is why chicken and beef massaman are the most common.
Before you start
If you’ve never made a Thai curry before, the part that usually feels a bit unclear is the coconut milk.
You’ll start by cooking part of it until the oil separates slightly. That’s what builds the base flavor, so don’t rush it. From my experience working in Thai restaurants, this step makes a big difference compared to just frying the paste first.
Once that’s done, the rest is mostly letting it simmer. If it looks a bit thin at first, don’t worry, it thickens as it cooks.
I really recommend using chicken drumsticks here. They take a bit longer, but the meat turns very soft and almost falls off the bone.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Chicken: Chicken drumsticks work best here. You can use thighs or breast, but adjust the cooking time so they don’t dry out.
- Coconut milk: Use full-fat coconut milk for the best texture. Aroy-D is a good option.
- Water: Used to adjust the consistency.
- Massaman curry paste: Use my homemade massaman curry paste for the best flavor, or a good store-bought one like Mae Ploy or Maesri.
- Tamarind paste: Adds a light sourness that balances the richness of the coconut milk.
- Palm sugar: Gives a deeper, more rounded sweetness than regular sugar.
- Salt: Used to balance the final flavor. You can also use a bit of light soy sauce.
- Dry roasted peanuts: Adds a nutty flavor and a bit of texture. This is one of the key elements of the curry.
- Potatoes: Cut into bite-sized pieces so they cook evenly and soak up the sauce.
- Onion: Adds a mild sweetness as it cooks down into the sauce.
How to make massaman gai
1: Prep the ingredients. Make a few medium-deep cuts in the chicken legs so they cook evenly. Cut the potatoes into bite-sized pieces and slice the onions.
2: Cook the coconut milk. In a pot over medium heat, add half of the coconut milk. Let it gently simmer, stirring occasionally, until the oil starts to separate slightly.
3: Add the curry paste. Stir in the massaman curry paste and mix well until it’s fully combined with the coconut milk.
4: Cook the chicken. Add the chicken legs and turn them to coat in the sauce. Let them cook for a few minutes until lightly browned on the outside.
5: Build the sauce. Pour in the rest of the coconut milk, then add the palm sugar, tamarind paste, and salt. Stir and bring everything to a gentle simmer.
6: Simmer. Lower the heat and let it simmer for about 30 minutes, or until the chicken is tender. If the sauce gets too thick, add a splash of water to loosen it.
7: Add vegetables. Add the potatoes and onions, then continue simmering until the potatoes are soft and cooked through.
8: Add peanuts. Stir in the roasted peanuts and serve warm with jasmine rice.
Serving tip: Massaman curry is best served with steamed jasmine rice. In Southern Thailand, it’s often eaten with Thai roti to soak up the sauce. I also like serving it with toasted bread, it sounds unusual, but it works really well with the rich curry.
Customize this recipe
How to store
- Fridge: Let the curry cool, then store in an airtight container for up to 3 days.
- Flavor tip: It often tastes even better the next day as the flavors develop.
- Reheat: Warm gently on the stove and add a splash of water or coconut milk if it gets too thick.
Authentic Thai Massaman Chicken Curry Recipe
Equipment
- cutting board and knife
- Large pot or deep pan
- wooden spoon or spatula
Ingredients
- 700 ml coconut milk
- 3 tbsp massaman curry paste
- 600 g chicken drumsticks, scored
- 5 tbsp palm sugar
- 4 tbsp tamarind paste
- 1 tbsp salt
- 100 ml water, optional, to thin the sauce
- 600 g potatoes, cut into bite-sized pieces
- 1 onion, sliced
- 1 handful roasted peanuts
Instructions
- Prepare ingredients. Score the chicken drumsticks with a few cuts. Cut the potatoes into bite-sized pieces and slice the onions.
- Cook coconut milk. Add half of the coconut milk to a pot over medium heat. Let it simmer until the oil starts to separate slightly.
- Add curry paste. Stir in the massaman curry paste and mix well.
- Add chicken. Add the chicken and turn to coat in the sauce. Let them brown for a few minutes.
- Build the sauce. Pour in the rest of the coconut milk, then add palm sugar, tamarind paste, and salt. Bring to a gentle simmer.
- Simmer. Let it cook for about 30 minutes until the chicken is tender. Add water if the sauce gets too thick.
- Add vegetables. Add the potatoes and onions and continue cooking until the potatoes are soft.
- Add peanuts. Stir in the roasted peanuts and serve warm.
Notes
- Use the nutrition card in this recipe as a guideline.