This rich flavored, mild Asian curry is all kinds of delicious! Easy to make in one pot and ready to serve in 40 minutes. Skip the takeout this week and make up a batch of this massaman chicken curry at home instead!
Massaman Chicken Curry Recipe
Thai is one of my favorite cuisines, a close second to Mexican of course, and this massaman chicken curry hits all the right spots.
Made with chunks of chicken breast, red curry paste, coconut milk and peanut butter, it’s the perfect mix of sweet, sour, savory and salty. I just know you will love this Asian curry recipe!
Why You’ll Love this Massaman Chicken Curry Recipe:
- One pot: This curry is all cooked in one pot on the stovetop, so clean up is a breeze!
- Quick and easy: Simple to prep, this curry is pretty hands off to make and is ready to serve in 40 minutes.
- So delicious! This is everything that a Thai curry should be…and more!
How to make massaman chicken curry
Be sure to see the recipe card below for full ingredients & instructions!
- Cook the shallot until translucent.
- Add the chicken, and cook until the surface turns white.
- Stir in the curry paste.
- Add in the vegetables and coconut milk.
- Simmer.
- Stir in the rest of the ingredients, simmer and serve.
How do you serve it?
I like to garnish massaman chicken curry with cilantro, peanuts and a juicy squeeze of lime. These add texture, freshness and and a hint of sourness that cuts through the creamy curry.
I like to serve it over some simple boiled rice, but egg noodles or cauliflower rice work equally as well.
Can you use a different cut of chicken?
I like to use chunks of chicken breast when making curries, but you can also also make this with chunks of chicken thighs if you prefer. If you can, use organic and air chilled chicken for the best flavor and healthiest option.
Can you make it ahead of time?
This massaman chicken curry is best served as soon as it’s made, but the left overs taste pretty great too! Let the curry cool before transferring it to an airtight container and keep it in the fridge for up to 4 days.
Reheat the curry on a medium heat on the stovetop, stirring occasionally, until heated through to serve. Take care to only reheat the chicken once.
Recipe Tips and Notes
- Look for massaman curry paste at your local Asian market or order it online!
- If you can’t find massaman curry paste, mix together 4 tablespoons red curry paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and a dash each cinnamon, and cardamom.
- This is a fairly mild curry, if you prefer it spicier, add in some red diced chilies.
More Asian Chicken Recipes
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Massaman Chicken Curry Recipe
Ingredients
- 2 tablespoons oil
- 2 shallots diced
- 1 ½ lbs. chicken breast cubed
- 4 ounces massaman curry paste SEE NOTES
- 2 cups chopped yellow potatoes
- 1 ½ cups chopped carrots
- 14 ounces coconut milk
- 1 cup chicken broth or water
- 2 tablespoons brown sugar
- 2 tablespoons peanut butter
- 1 tablespoon fish sauce
- Lime roasted peanuts, and cilantro for serving
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
- Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
- Next, add in the potatoes and carrots. Slowly pour in the coconut milk and broth. Cover and simmer for 15 minutes
- Uncover, add in the brown sugar, peanut butter and fish sauce. Simmer for another 2-3 minutes. Serve over rice and garnish with cilantro, peanuts and a juicy squeeze of lime.
Notes
- Look for massaman curry paste at your local Asian market or order it online!
- If you can’t find massaman curry paste, mix together 4 tablespoons red curry paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and a dash each cinnamon, and cardamom.
- This is a fairly mild curry, if you prefer it spicier, add in some red diced chilies.
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