Easy Thai Massaman Curry with Chicken | Full Recipe with Homemade Curry Paste

beef

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, while tofu is a plant-based option.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more affordable.

massaman curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade paste can be tailored for health, while red curry paste is easier to find.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats, while sunflower seeds are budget-friendly.

In a pan over medium heat, add the dry spices—cinnamon stick, star anise, cumin seeds, coriander seeds, green cardamom, and cloves. Toast them for a minute or two until they turn aromatic. Once fragrant, remove them from the heat and let them cool.

In a blender jar, add the shallots, ginger, garlic, soaked red chilies, lemongrass, peanut butter, fish sauce, ground nutmeg, coriander stalks, and the toasted spices. Pour in a little water to help blend everything smoothly.

Blend until you get a smooth and fine paste. Add more water as needed to get the right texture. Once done, set the curry paste aside—it’s now ready to be used in your Massaman curry.

In a wide pan over medium heat, pour in the oil and let it warm up. Add the bay leaf and sliced shallots. Sauté them, stirring now and then, until the shallots turn soft and translucent.

Add the prepared curry paste to the pan and sauté for a few minutes until it turns fragrant and the oil starts to separate from the sides.

Pour in a little coconut milk—I used about ¼ cup. Mix well until the curry paste blends smoothly with the coconut milk, forming a creamy base.

Add the chicken, carrots, and potatoes. Season with a little salt and black pepper. Stir well so the curry paste coats the chicken and veggies evenly.

Cover the pan with a lid and let it cook for 5 to 7 minutes.

Open the lid and add the broth along with the rest of the coconut milk. Mix everything well. Taste the curry at this stage and adjust the salt if needed.

Let the curry simmer over medium heat for 20 to 25 minutes. Stir now and then so everything cooks evenly and the sauce thickens slightly.

Once the chicken is cooked through, add the cane sugar and tamarind water. Stir well and let it simmer for another 3 to 5 minutes.

Turn off the heat and garnish with fresh coriander leaves. Your flavorful Massaman curry is now ready to serve and enjoy!

Serve this Massaman curry with toasted peanuts, chopped Thai red chilies, and fresh lime or lemon wedges on the side.

Cooking Techniques

Spice Level:

Dietary

Allergens