Chicken Massaman Curry Recipe

up close image of chicken massaman curry with white rice

4.75 from 16 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: asian

Servings: bowls

Calories: 673kcal

Author: Becky Hardin

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 minutes
2 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

Video

Notes

*Boneless, skinless thighs also work well.

**If you can’t find massaman curry paste, mix together 4 tablespoons of red curry paste, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and a dash each of cinnamon and cardamom.

Tips:

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.

Make-Ahead: Like many curries, Massaman tastes even better the next day as the flavors meld. Store overnight, then reheat gently on the stove.

Storage: Store chicken massaman curry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition