Thai Chicken Massaman Curry Recipe

I absolutely love this Massaman curry recipe because it transforms everyday ingredients into a mouthwatering symphony of sweet, savory, and spicy flavors that give me major comfort food vibes. Plus, it’s super easy to make, giving me the chance to impress my taste buds without spending hours in the kitchen!

Khmer love a good, rich dish. One of my favorites is their version of Massaman Chicken Curry, which at its core is a variation of the Thai dish by the same name.

In fact, it’s quite similar to the dish I make myself, which is adapted from a recipe by my good friend, who happens to be a culinary instructor in Thailand. Both versions use the same basic ingredients: chicken, coconut milk, and Massaman curry paste.

Both call for potatoes, which in my book makes any recipe instantly comforting, as I love that vegetable in all its forms.

Ingredients

• Chicken Thighs: High in protein, tender, and juicy.
• Massaman Curry Paste: Rich in spices, adds depth and aroma.
• Coconut Milk: Creamy texture, adds sweetness and richness.
• Fish Sauce: Gives umami flavor, essential for savory balance.
• Tamarind Paste: Provides tangy, sour notes, essential for authenticity.
• Potatoes: Adds substance, rich in carbohydrates.
• Roasted Peanuts: Nutty crunch, source of healthy fats.
• Brown Sugar: Sweetens, balances out the spices.
• Lime Juice: Brightens flavors, adds acidity and freshness.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons Massaman curry paste
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon tamarind paste
• 2 tablespoons brown sugar
• 2 potatoes, peeled and cubed
• 1 onion, sliced
• 1/4 cup roasted peanuts
• 2 tablespoons lime juice
• Salt to taste
• Fresh cilantro, for garnish (optional)
• Sliced red chilies, for garnish (optional)

Instructions

1. In a large pot, over medium heat, warm the vegetable oil. When the oil is ready, add the sliced onion and cook. Sauté the onion until it reaches translucency.

2. In the pot, add the Massaman curry paste and stir for one minute, or until it’s aromatic.

3. Add the pieces of chicken to the pot and cook them until they are light brown and browned on all sides.

4. Add the chicken broth and coconut milk, and stir well to combine with the curry paste.

5. In the pot, add fish sauce, tamarind paste, and brown sugar, stirring until the sugar dissolves.

6. Ensure the cubed potatoes are added to the pot and that they are immersed in the liquid. Bring the mixture to a simmer.

7. Let it simmer for about 20 to 25 minutes, covered, until the potatoes are tender and the chicken is cooked through.

8. Combine the roasted peanuts and lime juice. Taste and make any needed adjustments to salt.

9. Permit the curry to simmer for another 5 minutes to join the flavors together.

10. Serve the hot curry with fresh cilantro and sliced red chilies, if you like, to garnish it. Sid it with rice.

Equipment Needed

1. Large pot
2. Stirring spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Lid for the pot
8. Ladle or serving spoon

FAQ

• What type of chicken is best for Massaman curry?Skinless, boneless chicken thighs are ideal because they are very tender and take on flavors well.
• Can I use a different protein instead of chicken?Absolutely, beef, lamb, or tofu can replace chicken in this recipe.
• Is it necessary to use fish sauce?Umami flavor from fish sauce makes this meat and potatoes dish explode with flavor. You can substitute soy sauce or leave it out altogether for a vegetarian version.
• How do I adjust the spiciness of the curry?For heat control, adjust the amount of Massaman curry paste you use, or add sliced red chilies for an extra kick.
• Can I make this curry in advance?Indeed, Massaman curry is even tastier the following day, as the flavors meld. It can be stored in the refrigerator for up to three days.
• What can I serve with Massaman curry?Accompany it with either jasmine rice or roti to create a truly complete meal.

Substitutions and Variations

You can use coconut oil or canola oil in place of vegetable oil.
Substitutes for boneless, skinless chicken thighs include boneless, skinless chicken breasts.
Instead of using Massaman curry paste, you could use red curry paste, but the flavor will vary somewhat.
Substitute lime juice and brown sugar for tamarind paste. Use the same amount of each ingredient as you would use to replace the tamarind paste when the recipe calls for it.
If you would rather have a different herb as a garnish, you can substitute basil or parsley for cilantro.

Pro Tips

1. Enhance the Flavor of the Curry Paste Before adding the chicken, consider frying the Massaman curry paste in the oil for a couple of minutes alone to deepen its flavor. This technique allows the spices in the paste to release their aromatic oils, enhancing the overall dish.

2. Potato Options For a slightly different texture, use waxy potatoes like Yukon Gold, which hold their shape better during cooking. Alternatively, for a creamier curry, Russet potatoes can break down a bit, thickening the sauce.

3. Fresh Coconut Milk Tip If using canned coconut milk, ensure it’s well mixed before adding it to the pot, as the cream and water can separate. Shaking the can vigorously or stirring it in a bowl can help ensure a smoother consistency.

4. Pre-Roast the Peanuts To intensify the nuttiness of the peanuts, consider lightly roasting them in a pan before adding them to the curry. This will bring out more depth and a slightly different flavor profile.

5. Balancing the Flavors After the initial cooking, taste the curry and adjust the balance. If it’s too spicy, add more coconut milk or a bit more brown sugar. A squeeze of fresh lime juice or a dash of fish sauce can enhance the overall taste just before serving.