Massaman Curry Recipe

This Thai inspired Massaman Curry recipe includes onions, carrots, potatoes, and chicken simmered in massaman curry sauce and served over steamed rice. It’s easy to make and easy to customize.

Massaman curry (also called matsaman or mussaman curry) is a dish found in many American Thai restaurants that while considered a Thai dish by most people has a heavy Persian and Indian influence. You’ll find it most often served with beef, chicken, or lamb over steamed white rice.

Chicken Massaman Curry

Chicken Massaman Curry is one of the easiest and most delicious savory Thai curry dishes. With chicken and potatoes cooked into a sweet, slightly spicy sauce, it’s a flavor explosion!

Prep: 15min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: calories 235 kcal, Carbohydrate 10 g, Protein 7 g, Fat 18 g, Saturated Fat 11 g, Cholesterol 16 mg, Sodium 399 mg, Fiber 2 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 4 ounces Massaman curry paste (you will have to get this at your local Asian market)
• 3 tablespoons vegetable oil
• 28 ounces unsweetened coconut milk (full fat from a can)
• 1/2 teaspoon ginger (you can use fresh, I just used the powder)
• 2 tablespoons chopped cilantro
• 2 tablespoons brown sugar (packed)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon Worcestershire sauce ((optional, just gives it a brighter flavor))
• 1 onion (sliced thin)
• 1 pound chicken (Sliced VERY thin, I used partially thawed chicken from the freezer. It’s easy to slice.)
• 4 medium potatoes (peeled, cubed)
• 2 carrots (peeled, sliced)
• 1 tablespoon peanut butter ((creamy or crunchy))
• 1/2 cup peanuts
• sriracha sauce (To taste. This is what adds the spiciness.)
• red pepper flakes (to taste)
• jasmine rice (cooked)

Instruction:

1. Heat vegetable oil in an extra large skillet or Dutch oven over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes. This is strong, make sure your windows are open and a fan is blowing.
2. Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.
3. Add onion and chicken. Reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.
4. Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes or until potatoes are no longer crunchy in the middle. Serve hot over Jasmine rice and garnish with extra cilantro and/or limes if desired.

Easy 1-Pot Massaman Curry

Simple, 1-pot Massaman curry made without store-bought Massaman curry paste! Simply use spices you have on hand plus Thai red curry paste to achieve this flavorful, rich Massaman curry! Optional protein suggestions for vegans, pescatarians, and meat-eaters!

Prep: 10min

Total: 40min

Yield: 4

Serving Size: 1 servings

Nutrition Facts: servingSize 1 servings, calories 346 kcal, Carbohydrate 32.2 g, Protein 5.2 g, Fat 23.6 g, Saturated Fat 16.4 g, Sodium 894 mg, Fiber 4.1 g, Sugar 11.8 g, unSaturated Fat 3.8 g

Ingredients:

• 1 batch Crispy Baked Peanut Tofu ((vegan-option))
• 1/2 lb. shrimp ((seafood option — wild caught when possible))
• 1 large skinless chicken breast, cubed ((meat option — free-range, local, organic when possible))
• 2 Tbsp coconut or avocado oil ((if avoiding oil, sub water and add more as needed))
• 3 medium shallots, thinly sliced ((or sub 1 small onion))
• 1 tsp whole cumin seed ((or sub powder))
• 1 tsp whole coriander seed ((or sub powder))
• 5 Tbsp red curry paste ((we love Thai Kitchen brand))
• 1 ½ cups baby potatoes cut into bite-size pieces
• 2 large carrots, peeled and diced 1/4-inch thick
• 2 14-oz. cans light fat coconut milk
• 1-1 ½ cups water
• 1/4 tsp ground cinnamon
• 1 dash each cardamom and nutmeg ((if you don’t have, omit))
• 2-3 Tbsp coconut aminos ((or sub tamari or soy sauce, but start with less as they’re saltier))
• 1-2 Tbsp maple syrup or coconut sugar ((or sub stevia to taste))
• 2 Tbsp peanut butter ((in place of traditional roasted peanuts — can sub roasted peanuts))
• 1-2 Tbsp lime juice ((or lemon))
• Cauliflower Rice, Rice, or Quinoa
• Lime wedges
• Fresh cilantro
• Steamed or curried greens
• Roasted salted peanuts, chopped

Instruction:

1. You have options for added protein or you can just stick with vegetables. To keep it vegan-friendly, follow the link above to make Crispy Peanut Tofu. Or, to keep this a 1-pot recipe, simply add (pressed) cubed extra-firm tofu to the curry in the last 10 minutes of cooking or sauté pressed tofu in a little oil and season with salt, pepper, and curry powder before cooking the curry. Set aside, then add back in in the last few minutes of cooking for best results. Alternatively, add meat such as shrimp or chicken to the curry once it’s simmering (during step 4) and simmer until cooked completely through.
2. To serve, divide between serving bowls and enjoy as is or with a side of rice, cauliflower rice, quinoa, or steamed greens (optional). Fresh lime juice, cilantro, and roasted peanuts (optional) make lovely additions as well.
3. Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more water or coconut milk as needed to rehydrate.

Massaman curry

This Thai inspired Massaman Curry recipe includes onions, carrots, potatoes, and chicken simmered in massaman curry sauce and served over steamed rice.

Prep: 5min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 402 kcal, Carbohydrate 27 g, Protein 29 g, Fat 21 g, Saturated Fat 3 g, Cholesterol 58 mg, Sodium 436 mg, Fiber 5 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 2 Tbsp. olive oil (, coconut oil or vegetable oil)
• ½ onion (, chopped)
• 1 lb. chicken breasts (, chopped, or substitute shrimp or tofu)
• 2 medium medium gold potatoes ((or russet potatoes), peeled and chopped into small pieces)
• 2 carrots (, peeled and sliced into 1/8-inch thick slices)
• 2 teaspoons freshly grated ginger
• 2 cloves garlic
• 1 4 oz can massaman curry paste or homemade
• 2 cans (13.5 oz) coconut milk
• 1 Tbsp. peanut butter (, smooth or crunchy)
• 2 Tbsp. brown sugar
• Juice from 1 lime
• 2 teaspoons fish sauce (optional)
• 1/2 c. chopped roasted peanuts (, for garnish)
• Cilantro (, garnish)

Instruction:

1. Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened. Add the carrots and potatoes and cook for a minute or two. Add chicken, ginger, garlic and curry paste and sauté for 3 minutes.
2. Add coconut milk. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar, peanut butter and lime juice. Simmer 5 more minutes.
3. Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

Massaman Curry

Massaman curry is mild, slightly sweet, tangy and delicious! Made with warm spices, vegetables, coconut milk, curry paste and your protein of choice.

Prep: 20min

Total: 50min

Yield: 4

Serving Size: 1 (of 4), without rice

Nutrition Facts: servingSize 1 (of 4), without rice, calories 731 kcal, Carbohydrate 43 g, Protein 37 g, Fat 47 g, Saturated Fat 29 g, Trans Fat 0.04 g, Cholesterol 135 mg, Fiber 7 g, Sugar 8 g, unSaturated Fat 15 g

Ingredients:

• 1 tablespoon canola oil (grapeseed oil, or similar neutral cooking oil)
• 1 (4-ounce) jar Thai red curry paste
• 1 small onion (chopped)
• 3 cloves garlic (minced (about 1 tablespoon))
• 2 tablespoons minced fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1 (13.5-ounce) can full-fat coconut milk (do not use light or your broth will be too thin)
• 1 (13.5-ounce) can light coconut milk (or full-fat for a richer curry)
• 1 pound Yukon Gold or baby yellow potatoes (scrubbed and cut into 3/4-inch chunks)
• 3 medium carrots (scrubbed and cut into 1/4-inch coins)
• 1 tablespoon fish sauce
• 1 tablespoon peanut butter (creamy or crunchy)
• 1/2 teaspoon kosher salt
• 1 1/4 pound boneless, skinless chicken thighs or breasts (trimmed and cut into 1-inch pieces)
• 1 small lime (zest and juice (about 1 1/2 tablespoons juice))
• 1/3 cup dry roasted peanuts (roughly chopped)
• 1/4 cup chopped fresh cilantro
• Prepared brown rice

Instruction:

1. Measure and prep all of your ingredients and keep them near the stove (measure the spices into a bowl, open the coconut milk, chop the veggies, etc). In a Dutch oven or similar large, deep skillet, heat the oil over medium heat. Once it is hot and shimmering, add curry paste, onion, garlic, ginger, cumin, coriander, and cinnamon. Cook, stirring constantly, until the paste darkens and the spices smell ultra fragrant, 2 to 3 minutes.
2. Stir in the full-fat and light coconut milk, potatoes, carrots, fish sauce, peanut butter, and salt. If needed, use a whisk to blend everything together until smooth.
3. Bring to simmer. Cook until potatoes and carrots are barely tender, stirring periodically, about 12 minutes.
4. Stir in the chicken. Continue simmering, stirring periodically, until chicken is cooked through, about 10 to 12 minutes more.
5. Remove from the heat. Zest the lime directly into the pot, then squeeze in the juice. Serve over cooked rice with a generous sprinkle of chopped peanuts and cilantro.

Easy One Pot Thai Massaman Curry

FAQ

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