Authentic Thai Massaman Curry With Chicken Recipe

I perfected this Thai Massaman Curry Recipe as a fuss free one pot chicken curry that’s gluten free and easily adapted for the Instant Pot, and in the post I reveal a pantry swap and a timing trick that always surprise people.

I chased this dish through night markets and my own kitchen fails until it finally clicked. What surprised me was how simple ingredients like boneless skinless chicken thighs and creamy full fat coconut milk can make something that feels both exotic and totally home friendly.

I never planned to have a signature, but this one slipped into that role. If you follow Authentic Thai Recipes you’ll understand why it keeps showing up when I want a crowd pleaser.

This Chicken Massaman Curry Recipe isn’t shy about flavor, and honestly you might find yourself guarding the pot.

Ingredients

• Coconut milk: creamy, rich in saturated fat and calories, gives curry silky mouthfeel
• Chicken thighs: high in protein, more fat than breast, juicy flavorful, iron rich
• Potatoes: starchy carbs, provide energy, some fiber and potassium, help thicken sauce
• Massaman curry paste: blend of spices, salty spicy umami, deep aromatic complexity
• Tamarind paste: adds tangy sour brightness, helps balance sweet and salty notes
• Palm sugar: caramel sweetness, less processed sugar but still simple carbs, balances flavors
• Peanuts: crunchy, plant protein and healthy fats, adds texture, possible allergen
• Cinnamon: warm sweet spice, fragrant, may aid blood sugar control slightly

Ingredient Quantities

• 1 1/2 lb (700 g) boneless skinless chicken thighs, cut into bite size pieces
• 2 tablespoons vegetable oil
• 2 cans (13.5 oz / 400 ml each) full fat coconut milk
• 3 to 4 tablespoons Massaman curry paste, store bought or homemade
• 2 medium potatoes (Yukon Gold or Russet), peeled, cut into large chunks
• 1 large onion, roughly chopped or cut into wedges
• 3 tablespoons fish sauce (nam pla)
• 1 to 2 tablespoons tamarind paste
• 2 to 3 tablespoons palm sugar or light brown sugar
• 3/4 cup roasted unsalted peanuts (or cashews)
• 2 cinnamon sticks
• 4 to 6 green cardamom pods, lightly crushed
• 2 bay leaves (optional)
• Salt to taste
• Fresh cilantro or Thai basil for garnish (optional)
• If making the Massaman curry paste from scratch include:
• 8 to 10 dried red chilies, soaked and seeds removed
• 1 tablespoon coriander seeds, toasted
• 1 teaspoon cumin seeds, toasted
• 1/2 teaspoon whole cloves (about 3 cloves)
• 1 teaspoon white or black peppercorns
• 1 small cinnamon stick or 1/2 teaspoon ground cinnamon
• 3 to 4 cardamom pods, seeds only
• 1 inch piece galangal (or ginger) peeled and sliced
• 1 stalk lemongrass, white part only, sliced thin
• 3 shallots, peeled
• 4 cloves garlic
• 1 tablespoon shrimp paste
• 1 teaspoon palm sugar
• 1/2 teaspoon salt

How to Make this

1. If you want homemade Massaman paste, soak 8 to 10 dried chilies in hot water until soft, toast 1 tbsp coriander seeds and 1 tsp cumin seeds, then grind them with 1/2 tsp whole cloves, 1 tsp peppercorns, 1 small cinnamon or 1/2 tsp ground cinnamon, seeds from 3 to 4 cardamom pods, 1 inch galangal (or ginger), white part of 1 stalk lemongrass, 3 shallots, 4 garlic cloves, 1 tbsp shrimp paste, 1 tsp palm sugar and 1/2 tsp salt in a blender or mortar to a smooth paste; this should make about 3 to 4 tbsp paste.

2. Heat 2 tablespoons vegetable oil in a large heavy pot over medium heat. Add 3 to 4 tablespoons Massaman curry paste (store bought or your homemade paste) and fry, stirring, until fragrant and the oils start to separate, about 2 to 3 minutes.

3. Pour in 1 can (400 ml) full fat coconut milk, stir to loosen the browned bits and let it come to a gentle simmer so the paste blooms in the coconut cream. Then add the chicken thighs (1 1/2 lb / 700 g) and sear briefly, stirring so the chicken is coated.

4. Add the potatoes (2 medium, peeled and cut into large chunks), the large onion (roughly chopped or wedged), the other can of coconut milk, 3 tablespoons fish sauce, 1 to 2 tablespoons tamarind paste, 2 to 3 tablespoons palm sugar or light brown sugar, 3/4 cup roasted unsalted peanuts (or cashews), 2 cinnamon sticks, 4 to 6 lightly crushed green cardamom pods and 2 bay leaves if using. Stir to combine.

5. Bring to a low simmer, cover partially and cook gently for 20 to 30 minutes until the potatoes are tender and the chicken is cooked through and the sauce has thickened. Stir occasionally and skim any excess oil if you want a cleaner sauce.

6. Taste and adjust seasoning with salt, more fish sauce for saltiness, tamarind for tang, or sugar to balance. If the curry is too thin simmer uncovered a few minutes to reduce. If you like a crunchier peanut texture, reserve some peanuts to sprinkle on at the end.

7. If using an Instant Pot instead: use Saute mode to fry the paste in the oil, add one can of coconut milk to deglaze, then add chicken, potatoes, onions, remaining coconut milk and the rest of the seasonings. Seal and cook on High Pressure for 8 minutes, natural release for 10 minutes, then quick release and stir in peanuts and adjust seasoning. If sauce is thin, use Saute for a few minutes to reduce.

8. Remove the cinnamon sticks and bay leaves before serving if you prefer. Garnish with fresh cilantro or Thai basil, serve hot with jasmine rice. Salt to taste and enjoy it warm.

Equipment Needed

1. Large heavy pot or Dutch oven, for frying the paste and simmering the curry
2. Blender or mortar and pestle (to make the Massaman paste)
3. Chef’s knife and cutting board, for chicken, potatoes, onions and aromatics
4. Wooden spoon or heatproof spatula for stirring and scraping browned bits
5. Measuring spoons and measuring cups for coconut milk, fish sauce, sugar etc
6. Can opener and a ladle or large serving spoon for scooping and serving
7. Tongs or slotted spoon (handy for searing chicken and fishing out cinnamon sticks or bay leaves)
8. Instant Pot or electric pressure cooker, optional if you prefer the pressure method

FAQ

Authentic Thai Massaman Curry With Chicken Recipe Substitutions and Variations

• Chicken: swap with beef chuck or lamb (traditional in some Massaman recipes). Use same cut-size but simmer longer until tender, about 45–60 minutes for beef; or use firm tofu for a vegetarian version, press and pan-fry first to keep it from falling apart.
• Full fat coconut milk: if you only have coconut cream, thin it with water (about 3 parts cream to 1 part water) to match the texture of canned milk. In a pinch use canned evaporated milk plus 1 tsp coconut extract per cup, but flavor won’t be as coconutty.
• Tamarind paste: replace with tamarind concentrate 1:1, or use 1 tbsp lime (or lemon) juice + 1/2 tsp brown sugar to mimic the sweet-sour note if you don’t have tamarind.
• Palm sugar: use light brown sugar 1:1, jaggery 1:1, or white sugar plus a tiny bit of molasses or maple syrup to add depth if you want the caramel flavor.

Pro Tips

1) Bloom the paste in the thickest part of the coconut milk before you add everything else, it makes the curry much deeper and less one-note. If you have time let the paste fry until you see oil separate then scrape the pan well, those browned bits are gold.

2) Parboil the potatoes for 5 minutes or cut them on the large side so they dont fall apart as the curry simmers, same goes for the chicken dont over stir once the potatoes are tender or you’ll mash them. If you want contrast roast or pan fry some potatoes separately and add them near the end.

3) Toast whole spices and crush them yourself when possible, the aroma jump is huge compared to powdered spices. Even quick toasting coriander and cumin seeds and lightly crushing cardamom will lift a store bought paste.

4) Save some peanuts for texture and add a spoonful of the thick coconut cream at the finish for silkier sauce, taste as you go and tweak with fish sauce for salt, tamarind for tang or sugar for rounding out the heat. If the curry looks greasy skim the surface with a spoon or cool briefly and remove the fat for a cleaner sauce.