As a Thai food aficionado, I’ve perfected this Massaman Curry to deliver creamy, dreamy, nutty, bold, full-throttle flavors with minimal effort. Expert techniques ensure the juiciest chicken and perfectly cooked veggies (no potatoes that take forever to cook at the expense of the chicken!). This foolproof recipe will guide you step-by-step, complete with photos, expert tips, and customizations to achieve restaurant-quality curry perfection!

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top view of serving massaman curry recipe in a bowl with rice

You’ll love Massaman Curry

Massaman is right up there with Panang Curry as one of my favorite Thai curries, so I’m thrilled to share this recipe with you! After experimenting, I’ve perfected this recipe to ensure every bite is rich, creamy, slightly sweet, mildly tangy, warmly spiced, and deeply aromatic. Here’s why you’ll love it:

FULL THROTTLE FLAVOR: By combining the curry paste with aromatics, spices like cinnamon and star anise, and the perfect balance of fish sauce, lime juice, sugar, and chili sauce, a delightfully complex curry is created with minimal effort.
TENDER CHICKEN: Using chicken thighs instead of breasts is a GAME CHANGER. They are 1000% times more tender!
PERFECTLY COOKED: Par-cooking the potatoes allows the chicken, potatoes, bell peppers, and carrots to cook simultaneously. Otherwise, the chicken would overcook, and the veggies would be mushy.
BLOOMS THE CURRY: Blooming the curry paste in oil enhances its savory, aromatic depth, bringing out the full richness of the spices before adding liquids.
FLAVORFUL CHICKEN: Have you ever had chicken in a curry that is bland? Well, they have just boiled the chicken in the sauce. Instead, this chicken is sautéed briefly with the blooming spices before being finished off by simmering in the sauce.
CUSTOMIZABLE OPTIONS: You can easily switch proteins. or add vegetables- lots of variation ideas included!

What is Massaman Curry?

Massaman Curry is a rich, fragrant Thai curry with influences from Persian and Indian cuisine, making it a unique fusion of flavors. Originating from southern Thailand, this dish was introduced by Persian traders and later adapted with Thai ingredients, resulting in a one-of-a-kind curry that is mild, slightly sweet, and deeply aromatic.

It’s made with tender meat, creamy coconut milk, and warm spices like cinnamon, cardamom, and cloves, along with potatoes, peanuts, and various vegetables. The slow-simmered sauce develops a vibrant, nutty, and slightly tangy depth, making this curry a comforting and unforgettable dish!

massaman curry in a braiser showing how rich and creamy it is

Massaman Curry Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

THE Curry Sauce

Massaman Curry Paste: This can be found in the Asian section of the grocery store or on Amazon. The best pastes are brands Mae Ploy (order here) and Maesri (order here).
This paste is a fragrant blend of lemongrass, galangal, dried chilies, garlic, shallots, cumin, cinnamon, cardamom, and peanuts. All the work is done for you, packed in a flavorful exploding paste!
Coconut milk: Provides a rich, creamy, coconut base. Please use full-fat milk for a restaurant-style, creamy, and flavorful curry.
Fish sauce: Essential for umami and saltiness. It can be found in the Asian section of any grocery store. My favorite brand is Red Boat, located here.
Soy sauce: This compliments the fish sauce, enhancing the savory depth with less brininess. Use low-sodium soy sauce to control the salt.
Lime juice: Brightens the sweet richness with fresh acidity. Freshly squeezed is best, but bottled juice can be used as a substitute if needed.
Peanut butter: You can use smooth or crunchy, but keep in mind that the crunchy version will be, well, crunchy! Commercial peanut butter (Jif, Skippy, etc.) will melt better than natural peanut butter without separating.
Palm Sugar: This is a natural sweetener derived from the sap of various palm trees, including coconut, date, and sugar palms. It has a rich, caramel-like flavor with subtle notes of butterscotch and molasses. Brown sugar is a great alternative.
Herbs and Spices: Cinnamon stick and star anise add warm, aromatic depth while a bay leaf imparts a mild herbal note.
Chili sauce: Use your favorite Asian chili like Sambal Oelek or Sriracha at the end of cooking to add the desired heat.

The Chicken and Veggies

Chicken: I used to use thinly sliced chicken breasts because that’s what my favorite restaurant uses. Once I switched to thighs, I was floored and will never go back—breasts don’t even compare!
Carrots: Adds natural sweetness and color. Slice them thinly into rounds so they cook in the allotted time.
Potato: Use waxy potatoes such as Yukon Gold or baby Dutch potatoes because they hold their shape without disintegrating while still absorbing the curry’s rich flavors.
Bell pepper: Use red, yellow, or orange for their sweetness. Chop the bell pepper into large pieces, about 1 ½ inches, so it doesn’t become too soft while simmering.
Peanuts: Bring a nutty crunch and authentic flavor. Use roasted and salted for extra flavor, or use raw if trying to reduce the salt.
Onion: Use a yellow onion to bring depth and natural sweetness. Slice into into ½-inch strips.
Garlic: Use fresh, minced garlic for the most robust flavor, although you can substitute ground garlic in a pinch.

How to Make Massaman Curry

I know there are a lot of ingredients (most are simply dumped into the curry), but this recipe is EASY! Let’s take a closer look at how to make Massaman Curry with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Parcook the potatoes: Add chopped potatoes to a large microwave-safe bowl with ¼ cup water. Cover (use a damp paper towel if you don’t have a lid) and microwave for 5 minutes. Drain and set aside. Meanwhile, prep the rest of your ingredients.

showing how to make massaman curry by cooking the potatoes in the microwave safe dish

2. Bloom the Curry: Sauté the curry paste and onions in sizzling oil for two minutes.

showing how to make massaman curry by blooming the curry in oil with the onions

3. Sauté Chicken. Add the chicken, ginger, and garlic and sauté for one minute.

showing how to make massaman curry by sautéing the chicken, garlic, and ginger

4. Add Ingredients: Add the coconut milk and scrape up the golden bits from the bottom of the pan. Add the potatoes, carrots, bell pepper, fish sauce, soy sauce, palm sugar, peanuts, bay leaf, cinnamon, and star anise.

showing how to make massaman curry by adding the potatoes, carrots, bell pepper, fish sauce, soy sauce, palm sugar, peanuts, cinnamon, and star anise.

5. Simmer: Bring to a boil, then reduce to a gentle simmer until the potatoes are tender and the chicken is cooked through. Discard the cinnamon, star anise, and bay leaf.

6. Add Peanut Butter: Stir in the peanut butter, lime juice, and cilantro. Add Asian chili sauce to taste.

showing how to make massaman curry by stirring in the lime juice, peanut butter, and cilantro

7. Adjust to Taste. Add additional lime juice for a tangier flavor, or sugar for a sweeter taste. Garnish the bowls with fresh cilantro, if desired, and serve with rice.

top view showing how to make massaman curry by garnishing with peanuts

TIPS for Making MAssaman Curry

Cut Veggies to the Right Size: Chop potatoes, carrots, bell peppers, and onions into the correct sizes so they cook at the same rate.
Simmer Gently: Simmer the curry gently to prevent the chicken from becoming rubbery.
Don’t Overcook: Simmer the potatoes until fork-tender but still holding their shape. The chicken should be done at the same time, but always double-check!
Balance the Flavors: Make it perfect for YOU! Adjustments should be made after the curry has finished simmering.
Add lime juice for tangy brightness, soy sauce or fish sauce for saltiness, palm sugar for sweetness, and chili sauce for a spicy kick.
Let the Curry Rest: Allowing the curry to sit for 10 minutes after cooking helps the flavors meld together beautifully.
Adjust Consistency: If the curry becomes too thick, add a splash of coconut milk or water to adjust the texture to your liking.
Make it Ahead: Like most curries, Massaman tastes even better the next day as the flavors continue to meld together. Make it ahead for easy entertaining or meal prep!

up close of Thai massaman curry showing the tender, juicy chicken

Massaman variations

Proteins:

Beef: A hearty alternative, beef stew meat or brisket works beautifully in Massaman curry. It holds up well to the slow simmering process and absorbs the rich flavors (if using, don’t par-cook the potatoes).
Lamb: Perfect for a slightly gamey, rich option, lamb pairs wonderfully with the deep, fragrant spices in Massaman curry (if using, don’t par-cook the potatoes).
Pork: Pork shoulder or tenderloin adds a mild sweetness and a tender texture when cooked low and slow. If using, don’t par-cook the potatoes.
Seafood: Shrimp, scallops, or even white fish can be added near the end of cooking for a light, flavorful twist. Make sure to add seafood last to avoid overcooking.
Tofu: For a vegetarian option, firm tofu absorbs the curry’s flavors and provides a nice protein boost. Be sure to press the tofu to remove excess water before adding it.

Vegetables:

Sweet Potatoes: Swap sweet potatoes for a slightly sweet alternative to regular potatoes. They’ll soak up the curry’s flavors beautifully. Reduce the sugar by one tablespoon if using.
Butternut Squash: Another excellent substitute for potatoes, butternut squash offers a smooth texture and adds a subtle sweetness that complements the curry’s spices.
Cauliflower: Cauliflower florets cook quickly and absorb flavors well, adding texture and a mild taste to the curry.
Green Beans: Fresh green beans add a crispness and vibrancy that balances the richness of the curry.
Baby Corn: Adds a fun texture and slight sweetness, commonly seen in Thai curry dishes.
Zucchini: Zucchini adds a mild, fresh flavor that complements the other vegetables. Cut it on the thick side to prevent it from becoming mushy.

showing how to serve Thai massaman curry recipe in a bowl being served with rice, cilantro, lime juice, and peanuts

How to serve Massaman Thai Curry

Toppings: Garnish your curry with fresh cilantro, chopped peanuts, coconut flakes, or a squeeze of lime for added freshness and a little crunch. You can also add a drizzle of coconut cream for an extra creamy finish.
Rice: The classic way to serve Massaman curry is over a bed of fluffy jasmine rice. The rice soaks up the flavorful sauce, balancing the richness of the curry and providing a perfect base for the tender meat and vegetables.
Noodles: For a different experience, serve the curry with noodles. Rice noodles or egg noodles work well, as they absorb the curry sauce and provide a smooth texture that complements the dish.
Appetizers: The curry can be served as part of a larger meal, accompanied by appetizers such as Chicken Satay, spring rolls, lettuce wraps, or Thai salad for a complete spread of vibrant flavors.

How to serve Massaman Thai Curry

Allow it to cool to room temperature before transferring it into airtight containers. Store in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the curry in freezer-safe containers for up to 3 months, noting the bell peppers will become mushy.

How to Reheat this curry

Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the curry has thickened too much.

up close of of massaman curry served in a bowl showing the potatoes, chicken, and bell peppers

Looking for more Thai Recipes?

Panang Curry
Pad Thai
Thai Chicken Curry
Shrimp Curry
Thai Green Curry
Thai Red Curry
Thai Yellow Chicken Curry
Tom Kha Gai
Tom Yum Soup
Thai Chicken Noodle Soup

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Total Time: 40

Prep Time: 25

Cook Time: 15

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Ingredients

3 tablespoons neutral oil (coconut, sunflower, grapeseed, canola, etc.)
1 4 oz. can or 6 ½ TBS Massaman Curry Paste (see notes)
1/2 large yellow onion, cut into ½-inch strips
1 1/4 lbs (20 oz.) boneless chicken thighs, sliced into 1/3-inch strips
1 tablespoon freshly grated ginger
3 cloves garlic, minced
2 13.5 oz. cans full-fat coconut milk
2 medium-large Yukon gold potatoes, (about 16 oz.) peeled and chopped into 1-inch chunks
1 cup carrots, peeled, sliced thin (less 1/8-inch thick)
1 red bell pepper, chopped into 1 1/2-inch pieces
3 tablespoons palm sugar, (may sub light brown sugar)
2 tablespoons fish sauce
2 tablespoons reduced sodium soy sauce
1/2 cup roasted salted peanuts
1 4-inch cinnamon stick
1 star anise (skip if you don't have)
1 bay leaf

ADD LAST

2 tablespoons peanut butter
2-3 tablespoons lime juice
2 tablespoons minced cilantro, plus more for garnish
Asian chili paste to taste, 1 tablespoon, more or less
chopped peanuts for garnish (optional)

Instructions

Par-Cook Potatoes: Add the chopped potatoes to a large microwave-safe bowl with ¼ cup water. Cover with a microwave-safe lid (use a damp paper towel if you don’t have a lid) and microwave for 5 minutes. Drain and set aside. Meanwhile, prep the rest of your ingredients.
Bloom the Curry: Heat the oil over medium-high heat in a large braiser (3.75 qt.) or Dutch oven. Add the curry paste and onions, and cook for 2 minutes.
Sauté Chicken: Add the chicken, ginger, and garlic and sauté for 1 minute.
Add Ingredients: Add the coconut milk and scrape up the golden bits from the bottom of the pan. Add all remaining ingredients up to Add Later (through bay leaf).
Simmer: Bring to a boil, then reduce to a gentle simmer, uncovered, stirring occasionally, for 10 minutes or until the potatoes are tender and the chicken is cooked through. Discard the cinnamon, star anise, and bay leaf.
Finishing Touches: Stir in the peanut butter, lime juice, and cilantro. Add Asian chili sauce to taste. MAKE IT PERFECT FOR YOU! Add additional lime juice for tangier, fish sauce or soy for saltier, or sugar for sweeter. Garnish the bowls with fresh cilantro and chopped peanuts if desired, and serve with rice.

Notes

Massaman Curry Paste: This can be found in the Asian section of the grocery store or on Amazon. The best pastes are brands Mae Ploy (order here) and Maesri (order here).

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6 Comments

Sherri says

at

The Mae Ploy brand comes in different flavors. Which do you use? The link takes us to the Lime flavor.

- Jen says
  
  at
  
  Hi Sherri! Thank you for your interest in this recipe! I’m not sure why the product has a Lime label but it is the only one that has the Massaman Curry Paste picture so it should be the Lime even though it’s not lime.
  
Nancy S. says

at

This looks delicious and I can’t wait to make it–you are one marvelously creative gal. I’m wondering if I can use Thai Red Curry Paste in exchange for the Massaman Curry Paste–since that is what I have an abundance of in a tub in my refrigerator. I’m not at all opposed to purchasing the Massaman Curry Paste–just guide me! Thanks!

- Jen says
  
  at
  
  Hi Nancy! You are so sweet! Thank you so much for your interest in this recipe! The Red curry and the Massaman do have different flavor profiles as well as different heat levels, so I would recommend maybe trying out my Red Curry Thai recipe https://carlsbadcravings.com/thai-red-curry-chicken-recipe/ and perhaps hold off on the Massaman recipe until you have the Massaman Curry. Trust me – it’ll be worth it!
  
Claire says

at

Hiya. Can I find these recipes in metric measurements at all?

Thank you!

- Jen says
  
  at
  
  Hi Claire, this site looks easy and helpful: https://bakingcalculators.com/convertrecipe/Default.aspx

You’ll love Massaman Curry

What is Massaman Curry?

Massaman Curry Recipe Ingredients

THE Curry Sauce

The Chicken and Veggies

How to Make Massaman Curry

TIPS for Making MAssaman Curry

Massaman variations

Proteins:

Vegetables:

How to serve Massaman Thai Curry

How to serve Massaman Thai Curry

How to Reheat this curry

Looking for more Thai Recipes?

WANT TO TRY THIS Massaman Curry RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Tools Used in This Recipe

Thai Massaman Curry Recipe

Save This Recipe To Your Recipe Box

Ingredients

ADD LAST

Instructions

Notes

Want To Make This Recipe?

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6 Comments

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