I love Thai food, especially the curries. I have made red, green, tofu, and massaman beef curries many times and have the recipes here for you to try. Out of all the curries I think massaman curry is my favorite. It is relatively easy to make as there are not-too-many ingredients. I start with a store-bought curry paste to cut down the time and cost. I have found that ready-made Thai curry pastes are plenty good enough when you crave restaurant-quality food at home!
Today I will be sharing my version of massaman chicken curry with you. It has boneless, skinless chicken thighs with potatoes and onions in a savory fragrant sauce.
This curry is pretty mild with a hint of sweetness. Massaman curry is sort of a fusion dish that originated in southern Thailand with Malaysian and Indian influences. The use of whole spices like cinnamon, cardamom, and star anise gives the curry a bit of Indian curry taste. I am using chicken thighs, but you can use other chicken pieces, lamb, beef, shrimp, or tofu.
You might have to get the massaman curry paste at an Asian specialty store or online. I like to use the Mae Ploy brand but other ones should work fine.
I like to serve my curry with cooked jasmine rice as it soaks up the delicious thick gravy.
I hope you try this chicken massaman curry recipe and like it as much as my family did. If you try this recipe don’t forget to share, like, or comment to let me know how it turned out for you. I love to hear from those who try my recipes!
- 1 tbsp. canola oil
- 1/4 cup massaman curry paste
- 3 1-inch pieces of cinnamon
- 1 star anise
- 4 cardamom pods
- 2 bay leaves
- 6 boneless, skinless chicken thighs, cut into large bite size pieces
- 2 small yellow onion, cut each into 4-6 pieces (1 1/4 cups)
- 5 small russet potatoes, cut each into 4-6 pieces (2 1/2 cups)
- 1 13.5 oz. can full fat coconut milk
- 3/4 cup water
- 2 tbsp. fish sauce
- 1 tbsp. palm sugar
- 1 tbsp. tamarind puree
- 1/4 tsp. salt
- 1/3 cup unsalted, roasted peanuts
Prep and measure out all of your ingredients. Then heat a large heavy bottom saucepan over medium-high heat. Add oil, curry paste then stir well. Add cinnamon, cardamom, star anise, and bay leaves. Stir well, then cook for 40-60 seconds.
Add chicken, stir well then cook for 2-3 minutes. Add coconut milk, stir well.
Add water, stir well. Add potatoes, palm sugar, tamarind, fish sauce, and salt. Stir well, bring it boil, turn down the heat to low. Cover and cook for 20 minutes. Checking and stirring time to time.
Add onions and peanut. Stir well, cover and cook for another 5 minutes, or until potatoes are tender and chicken is cooked through. Taste for seasoning.
Serve the curry over cooked rice and enjoy!
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!