When I’m craving takeout but want to cook at home, this chicken Massaman curry is my go-to comfort food. It’s an easy chicken Massaman curry made in one pot, combining tender chicken, potatoes, and carrots with a creamy coconut-peanut sauce. Inspired by Thai flavors but simplified for home cooks, this recipe brings restaurant-style Massaman curry with chicken to my own kitchen. It’s fast, flavorful, and nourishing enough for a weeknight dinner.
Thai Massaman Curry Chicken
My Massaman chicken curry stands keeps all the warm, aromatic notes of classic Thai Massaman while staying weeknight-friendly. Using pantry staples like coconut milk, peanut butter, and a good quality curry paste gives me authentic flavor without complicated steps. I brown the chicken first to add depth, and potatoes and carrots turn it into a hearty, all-in-one meal.
This Massaman curry chicken is similar to my favorite red Thai curry, but it has a much milder spice profile and a creamy richness thanks to the addition of peanut butter. My kids love this one, and I love how quick and easy it is!
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Bloom the Curry Paste for Maximum Flavor
Instead of just stirring the Massaman curry paste into the coconut milk, I like to sauté it in the oil with the shallots and chicken for 1-2 minutes, until it deepens in color and becomes very fragrant. This step, called “blooming”, activates the oils and spices in the paste, unlocking its full depth of flavor.
Chicken Massaman Curry Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 shallots (diced)
- 1½ pounds boneless, skinless chicken breasts (cubed*)
- 4 ounces Massaman curry paste (such as Maesri**)
- 2 cups chopped yellow potatoes
- 1½ cups chopped carrots
- 14 ounces coconut milk (1 can)
- 1 cup low-sodium chicken broth (or water)
- 2 tablespoons brown sugar
- 2 tablespoons unsweetened peanut butter
- 1 tablespoon fish sauce
Optional Toppings:
- lime wedges
- roasted peanuts
- chopped fresh cilantro
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.2 tablespoons vegetable oil, 2 shallots
- Add in the chicken and cook until the surface turns white.1½ pounds boneless, skinless chicken breasts
- Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.4 ounces Massaman curry paste
- Add in the potatoes and carrots. Slowly pour in the coconut milk and broth. Cover and simmer for 15 minutes2 cups chopped yellow potatoes, 1½ cups chopped carrots, 14 ounces coconut milk, 1 cup low-sodium chicken broth
- Uncover, add in the brown sugar, peanut butter, and fish sauce. Simmer for another 2-3 minutes.2 tablespoons brown sugar, 2 tablespoons unsweetened peanut butter, 1 tablespoon fish sauce
- Serve over rice and garnish with cilantro, peanuts, and a juicy squeeze of lime.lime wedges, roasted peanuts, chopped fresh cilantro
Notes
- This is a fairly mild curry, if you prefer it spicier, add in some red diced chilies with the shallots.
- Chop potatoes and carrots to roughly the same size so they cook at the same rate and stay tender but not mushy.
- I recommend full-fat coconut milk. Light coconut milk will make the curry thinner and less silky.
- Massaman curry is naturally mild and slightly sweet. Taste the sauce before serving and adjust with extra fish sauce or lime juice for more savoriness and brightness.
- Properly cooked chicken should read 165°F on an instant-read thermometer.
- Serve with steamed jasmine rice, cauliflower rice, or boiled egg noodles.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Massaman Curry Step by Step
Sauté the Shallots: Add 2 tablespoons of vegetable oil to a large pot set over medium heat. Add 2 chopped shallots and sauté until translucent, about 3-4 minutes.
Cook the Chicken: Add in 1½ pounds of cubed boneless, skinless chicken breasts until it all turns white, about 3-5 minutes. The chicken does not need to be fully cooked through at this point, as it will finish cooking later on.
Add the Curry: Stir in 4 ounces of Massaman curry paste and sauté, stirring constantly, until deepened in color, about 1-2 minutes. This step helps enhance the natural flavor of the curry paste.
Simmer the Curry: Add in 2 cups of chopped yellow potatoes and 1½ cups of chopped carrots. Pour in 14 ounces (1 can) of coconut milk and 1 cup of chicken broth or water. Cover with a tight-fitting lid and simmer for 15 minutes. By this point, the chicken should be fully cooked through to 165°F.
Finish the Curry: Add in 2 tablespoons of brown sugar, 2 tablespoons of peanut butter, and 1 tablespoon of fish sauce. Simmer for another 2-3 minutes. Taste and adjust the curry to suit your tastes. A little extra fish sauce or a squeeze of fresh lime juice can help brighten it up.
Garnish and Serve: Serve bowls of Massaman chicken curry garnished with chopped fresh cilantro, roasted peanuts, and lime wedges. It’s great over jasmine rice, but I’ve also served it with egg noodles or cauliflower rice for a lighter twist.
How to Store, Freeze, and Reheat
Let Massaman curry cool before transferring it to an airtight container, then keep it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Defrost overnight in the refrigerator before reheating the curry over medium heat on the stovetop, stirring occasionally, until heated through to serve. Take care to reheat each portion only once.
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