Go Back
If you're looking for a dish that combines the rich flavors of Southeast Asia with comforting familiarity, look no further than Massaman curry. This Thai dish, infused with a blend of aromatic spices and creamy coconut milk, is a culinary delight that has captured the hearts of food lovers worldwide. Massaman curry stands out not only for its unique flavor profile but also for its cultural significance, as it reflects the influence of Persian cuisine on Thai cooking.

Chicken Massaman Curry

Discover the rich flavors of Spicy Coconut Chicken Massaman Curry, a delicious Thai dish that fuses aromatic spices with creamy coconut milk. This comforting curry features tender chicken thighs, earthy spices, and a hint of sweetness, making it perfect for any home cook. Easy to prepare and packed with nutrients, it’s a culinary journey into Southeast Asian culture. Serve it over rice or with naan for an unforgettable meal! #MassamanCurry #ThaiFood #CoconutChicken #ComfortFood #HealthyRecipes #CurryLovers
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 can (400ml) coconut milk

2 tablespoons Massaman curry paste

2 medium potatoes, peeled and diced

1 medium onion, sliced

2 cloves garlic, minced

1-inch piece of ginger, grated

1 tablespoon fish sauce

2 tablespoons tamarind paste

1 tablespoon brown sugar

1 cup unsalted roasted peanuts, roughly chopped

1 cup vegetable broth or water

2 tablespoons vegetable oil

Fresh cilantro, for garnish

Lime wedges, for serving

Salt, to taste

Instructions
 

Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

    Add the Curry Paste: Add the Massaman curry paste to the pot, stirring well to combine and allow it to cook for about 2 minutes, releasing its flavors.

      Introduce the Chicken: Increase the heat to medium-high and add the chicken pieces to the pot. Cook until the chicken is browned on all sides, approximately 5-7 minutes.

        Mix in the Coconut Milk and Broth: Pour in the coconut milk and vegetable broth (or water), stirring to combine. Add the diced potatoes and bring the mixture to a gentle simmer.

          Season the Curry: Stir in the fish sauce, tamarind paste, brown sugar, and salt to taste. Allow the curry to simmer gently for about 25-30 minutes or until the chicken is cooked through and the potatoes are tender.

            Finish with Peanuts: Just before serving, stir in the chopped roasted peanuts for added crunch and flavor.

              Serve: Serve hot, garnished with fresh cilantro and lime wedges on the side. Pair it with jasmine rice or naan for an enjoyable meal.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4