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Massaman Chicken Curry

Massaman curry, which originated in the south of Thailand is rather unique amongst Thai curries as it is more like an Indian curry, which is heavy on dry spices and very aromatic and it seems to have become a favourite of many Thai food lovers. it is most often prepared with lamb or beef in Thailand, but is very popular with chicken in the West. Massaman curry is a mild, tasty dish with a great variety in textures between the meat, coconut milk, sometimes with soft potatoes and hard peanuts. It is extremely easy to prepare but really benefits from a long slow cooking time.
If you like more heat add more fresh chillies or chilli powder.


  • 500 g skinless chicken pieces
  • 1 large onion, sliced
  • 1 teaspoon minced ginger
  • 2 tablespoons peanut oil
  • 2 tablespoons coconut cream
  • 1 cup coconut milk
  • 1 cup chicken stock
  • 2 tablespoons fish sauce
  • 2 tablespoons of tamarind paste*
  • 2 tablespoons soft brown sugar
  • ½ cup roasted unsalted peanuts, crushed but not powdered
  • 2 small potatoes peeled and cubed (optional)
  • 2½ tablespoons Massaman Curry Blend
  • lime or lemon juice to taste
  • 1 tablespoon fresh basil leaves
* You can substitute an equal amount of Worcestershire sauce for the Tamarind paste


  1. Heat the peanut oil in a large heavy-based saucepan over medium heat, add sliced onion and fry until golden brown 4-5 minutes. Stir in minced ginger and cook stiring for 1 minute. 
  2. Add Masaman Curry Blend and combine with coconut cream. Heat for 1 minute.
  3. Add the chicken and cook until the pieces turn white on the outside, about 3 minutes
  4. Stir in brown sugar, fish sauce, tamarind paste, peanuts, potatoes, chicken stock and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and chicken pieces are no longer pink in the center, about 20 minutes.
  5. Add the lime juice to taste and extra salt if necessary.
  6. Stir in the fresh basil leaves and serve the chicken massaman curry with Jasmine rice.

Preparation: 15 minutes    Cooking: 35 minutes

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