A rich, coconut-based Thai curry with a Persian-influenced spice blend. This version uses a shop-bought paste boosted with a few extras for real depth.
Chicken Massaman Curry
- 3 tbsp massaman curry paste
- 400ml can coconut milk
- 500g chicken thighs, cut into chunks
- 2 medium potatoes, cubed
- 1 onion, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 3 tbsp roasted peanuts
- 2 bay leaves
- 1 cinnamon stick
- Fry the curry paste in a splash of oil for 1 minute until fragrant.
- Add the thick part of the coconut milk and cook for 3 minutes until it splits slightly.
- Add the chicken and cook until sealed on all sides.
- Pour in the rest of the coconut milk, potatoes, onion, bay leaves, and cinnamon stick.
- Simmer for 25 minutes until the chicken and potatoes are tender.
- Stir in fish sauce, sugar, and peanuts. Simmer 5 more minutes and serve with rice.
Why this recipe works
Frying the paste in the thick coconut cream first, rather than adding everything at once, builds a deeper base flavour and is how most Thai cooks start a curry.
What is massaman curry?
Massaman curry is a mild, rich Thai curry with influences from Persian and Indian cooking, brought by traders to the old kingdom of Siam. The paste uses warm dried spices such as cinnamon, cardamom, cloves and nutmeg as well as chilli, and the curry is cooked with coconut milk, potatoes, onion and peanuts.
It is usually made with beef or chicken and is one of the least spicy Thai curries.
Ingredient notes and UK swaps
- Massaman paste: Thai brands are sold in Asian grocers and many supermarkets.
- Meat: chicken thigh, or stewing beef for a slower cooked version.
- Tamarind: a spoon of tamarind paste adds a gentle sour note.
- Peanuts: roasted, unsalted, added near the end.
Tips for the best massaman curry
- Use chicken thighs, not breast. They hold up to the long simmer without drying out.
- Roast your own peanuts if you have time, for a fresher crunch than pre-roasted ones.
- Massaman is milder than most Thai curries, so taste and adjust fish sauce and sugar at the end rather than following amounts blindly.
Storing and reheating
Massaman curry keeps well in the fridge for up to three days and often tastes even better the next day, once the spices have had longer to settle into the sauce. Reheat gently on the hob rather than at a hard boil, which can make the potatoes fall apart. It also freezes well for up to two months, though potatoes can turn slightly grainy after freezing, so some cooks add fresh potato when reheating instead.
What to serve alongside it
Jasmine rice is the standard pairing, its plainness balancing the curry’s richness. A simple cucumber relish (ajad) on the side cuts through the richness with a little sharpness, and is traditional alongside most Thai curries.
Related reading
- Thai green curry for another Thai curry night.
Frequently asked questions
Is massaman curry spicy?
It is one of the mildest Thai curries, warm and fragrant rather than hot.
Can I use beef?
Yes. Use stewing beef and simmer for about 2 hours until tender before adding the potatoes.