If you are craving a dish that perfectly balances rich, creamy textures with bold, warm spices, this Massaman Chicken Curry Recipe is exactly what you need. Rooted in traditional Thai flavors, this curry offers a comforting blend of tender chicken, hearty vegetables, and a luscious coconut curry sauce that is both fragrant and soothing. Whether you’re cooking for family or friends, this recipe promises to deliver deep, satisfying flavors that will instantly become a favorite weeknight meal or a show-stopping dish for guests.
Ingredients You’ll Need
Simple ingredients come together beautifully in this curry, each playing a crucial role in creating its authentic taste and inviting texture. From the fragrant spices to the creamy coconut milk, every element adds depth and character to this vibrant dish.
- 2 tablespoons oil (olive or avocado): Provides a neutral base for sautéing, allowing the spices to bloom.
- 1 small sweet onion (finely diced): Adds a natural sweetness and soft texture as it cooks down.
- 4 cloves garlic (finely minced): Infuses the curry with a savory, aromatic kick.
- 2 teaspoons ginger paste: Brings a warm, zesty undertone essential to Thai cuisine.
- 1 teaspoon cumin: Adds a subtle earthiness that deepens the flavor profile.
- 1 teaspoon coriander: Contributes a pleasant, citrusy aroma.
- ½ teaspoon cinnamon (or nutmeg): Introduces warmth and a hint of sweetness.
- 2 cups Yukon gold potatoes (cut into ½-inch pieces): Provides creamy, tender chunks that soak up the curry sauce.
- 1 cup carrots (peeled and cut into ¼-½-inch slices): Adds a touch of natural sweetness and vibrant color.
- 1 ¼ to 1 ½ pounds boneless skinless chicken thighs (or breasts, cut into bite-sized pieces): The heart of the dish, offering juicy, tender protein.
- 2 (13.5-ounce) cans full-fat coconut milk: Creates a rich and creamy curry base.
- 4 ounces jar red curry paste (mild or medium): Provides the signature bold and spicy flavor unique to Massaman curry.
- 1 teaspoon salt (to taste): Enhances all the flavors perfectly.
- ¼ teaspoon black pepper: Adds subtle heat and complexity.
- 2 tablespoons peanut butter (creamy): Delivers a lovely nutty richness that rounds out the curry.
- 2 tablespoons soy sauce or Tamari: Adds umami and a subtle saltiness.
- 1 tablespoon lime juice (freshly squeezed): Brightens the curry with a hint of acidity.
- 1 tablespoon sugar (or brown sugar): Balances the heat and acidity with gentle sweetness.
- ½ cup peanuts (roasted, salted, coarsely chopped): Brings delightful crunch and extra flavor.
- Cilantro (finely chopped, for serving): Offers fresh, herbaceous notes to finish the dish.
- Basmati rice (for serving): Perfectly soaks up the luscious curry sauce.
How to Make Massaman Chicken Curry Recipe
Step 1: Sauté Aromatics and Spices
Begin by heating oil in a large skillet or Dutch oven over medium heat. Toss in the finely diced onion and sauté it gently for 2 to 3 minutes until it turns translucent and sweet. Then, stir in the garlic, ginger paste, cumin, coriander, and cinnamon, letting these fragrant spices mingle and release their captivating aromas for another minute or two.
Step 2: Add Vegetables and Chicken
Next, stir in the carrots, potatoes, and succulent chunks of chicken thighs. Keep sautéing for about 3 minutes to start building flavors and letting the chicken begin to brown slightly, locking in juices and enhancing depth.
Step 3: Create the Curry Sauce
Pour in the luscious full-fat coconut milk followed by the red curry paste, salt, and black pepper. Bring this mixture to a gentle boil to combine all those beautiful flavors, then reduce the heat to medium-low. Let the curry simmer uncovered for 15 to 20 minutes, allowing the chicken to cook through and the vegetables to soften perfectly, soaking up every bit of that velvety sauce.
Step 4: Final Flavor Boost
To finish, stir in the creamy peanut butter, savory soy sauce, tangy lime juice, sugar, and crunchy peanuts. These last touches elevate the curry, balancing richness, acidity, and texture. Serve piping hot over fluffy basmati rice and sprinkle with freshly chopped cilantro for a burst of freshness.
How to Serve Massaman Chicken Curry Recipe
Garnishes
Garnishing your Massaman Chicken Curry with chopped peanuts and fresh cilantro is a game changer. The peanuts add a satisfying crunch, while the cilantro brings a refreshing herbal lift, making each bite perfectly balanced and exciting.
Side Dishes
While the curry is hearty on its own, pairing it with light, fragrant basmati rice ensures you soak up every drop of the delicious sauce. For an added crunch and freshness, a side of cucumber salad or pickled vegetables complements the richness wonderfully without overpowering the dish.
Creative Ways to Present
For a fun twist, serve the Massaman Chicken Curry Recipe inside hollowed-out bell peppers or over coconut rice. You can also sprinkle toasted coconut flakes or add a drizzle of coconut cream for an extra layer of indulgence. Presentation is your canvas—have fun with it!
Make Ahead and Storage
Storing Leftovers
Leftover Massaman Chicken Curry keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and to allow the flavors to meld even more, resulting in an even tastier meal the next day.
Freezing
This curry freezes wonderfully, making it perfect for meal prep. Let it cool completely before transferring to freezer-safe containers or bags. It can be frozen for up to 3 months without losing any of its bold flavors or creamy texture.
Reheating
When you’re ready to enjoy leftover Massaman Chicken Curry, thaw it overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally to maintain that silky texture. Add a splash of water or coconut milk if the sauce has thickened too much.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well if you prefer leaner meat—just be careful not to overcook them since they tend to dry out faster than thighs. Cut into bite-sized pieces and cook until just done for the best texture.
What type of curry paste should I use?
For this recipe, red curry paste is traditional and provides the classic flavor profile. You can use mild or medium heat versions depending on your spice tolerance. Avoid green or yellow curries to maintain the authentic Massaman taste.
Is peanut butter essential in this recipe?
Peanut butter is key to achieving that rich, nutty depth typical of Massaman curry, but if you’re allergic or prefer to avoid it, you can substitute with almond butter or leave it out, though it will slightly alter the flavor complexity.
Can I make this recipe vegetarian?
Yes! Swap chicken for tofu or a medley of hearty vegetables like mushrooms, sweet potatoes, and cauliflower. Use vegetable broth instead of chicken broth if your curry paste or other ingredients contain any animal products.
How spicy is this Massaman Chicken Curry Recipe?
This recipe is generally mild to medium in spice level, thanks to the creamy coconut milk and peanut butter balancing the heat. Adjust the curry paste quantity or choose a milder version if you prefer less heat.
Final Thoughts
I hope you give this wonderful Massaman Chicken Curry Recipe a try soon; it’s the kind of meal that warms your soul and impresses at the same time. With its rich layers of flavor and creamy texture, you’ll find yourself coming back to it again and again, sharing it joyfully with loved ones. Happy cooking!
Print
Massaman Chicken Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Massaman Chicken Curry recipe is a rich and flavorful Thai-inspired dish featuring tender chicken thighs simmered in creamy coconut milk with warm spices, potatoes, carrots, and a hint of peanut butter. Perfect served over basmati rice and garnished with fresh cilantro and crunchy peanuts, this meal combines a harmonious blend of savory, sweet, and tangy notes for a comforting dinner.
Ingredients
Main Ingredients
- 2 tablespoons oil (olive or avocado)
- 1 small sweet onion (finely diced)
- 4 cloves garlic (finely minced)
- 2 teaspoons ginger paste
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon cinnamon (or nutmeg)
- 2 cups Yukon gold potatoes (cut into ½-inch pieces)
- 1 cup carrots (peeled and cut into ¼-½-inch slices)
- 1 ¼ – 1 ½ pounds boneless skinless chicken thighs (or breasts, cut into bite-sized pieces)
- 2 (13.5-ounce) cans full-fat coconut milk
- 4 ounces jar red curry paste (mild or medium)
- 1 teaspoon salt (to taste)
- ¼ teaspoon black pepper
- 2 tablespoons peanut butter (creamy)
- 2 tablespoons soy sauce or Tamari
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon sugar (or brown sugar)
- ½ cup peanuts (roasted, salted, coarsely chopped)
- Cilantro (finely chopped, for serving)
- Basmati rice (for serving)
Instructions
- Sauté Aromatics and Spices: Heat the oil in a large skillet or Dutch oven over medium heat. Add the finely diced sweet onion and sauté for 2-3 minutes until softened. Stir in the minced garlic, ginger paste, cumin, coriander, and cinnamon, cooking for an additional 1-2 minutes until fragrant.
- Add Vegetables and Chicken: Incorporate the peeled and sliced carrots, diced Yukon gold potatoes, and bite-sized chicken thighs into the skillet. Sauté everything together for 3 more minutes to start building color and flavor.
- Simmer with Coconut Milk and Curry Paste: Pour in the full-fat coconut milk, then add the red curry paste, salt, and black pepper. Stir to combine and bring the mixture to a boil. Reduce heat to medium-low and let it simmer uncovered for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Finish the Curry: Stir in the creamy peanut butter, soy sauce or Tamari, freshly squeezed lime juice, sugar, and coarsely chopped roasted peanuts to add depth and texture. Mix well to combine all the flavors evenly throughout the curry.
- Serve: Serve the massaman chicken curry over cooked basmati rice, garnished with a sprinkle of finely chopped cilantro for freshness and color. Enjoy this hearty and comforting Thai-inspired dish immediately.
Notes
- You can substitute chicken thighs with breasts if preferred, though thighs tend to remain more tender and juicy.
- Adjust the red curry paste based on your heat preference, choosing mild or medium to suit your taste.
- For a gluten-free version, use tamari instead of soy sauce.
- If peanuts are a concern due to allergies, you can skip them or substitute with cashews.
- Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
