Homemade Massaman Curry (2024)

Massaman Curry is one of my all time favorite Thai recipes. It’s not as aggressive as Yellow Curry; instead, it has subtle hints of coconut and peanut. This Thai Massaman Curry recipe is loaded with chunks of potato, carrot, and thin slices of chicken. You get a little bit of everything all in one bowl, making it the perfect meal!

If you love Yellow Curry and Red Curry, then you’ll love this Massaman version. This recipe is a more subtle version of curry and has become a staple at home, tasting just like the ones found at your favorite Thai restaurants.

Why I Love This Curry

Recipe Ingredients

• Coconut Milk: Rich and creamy, coconut milk adds a velvety texture and a subtle sweetness.
• Peanut Butter: Smooth peanut butter infuses a nutty, slightly sweet taste.
• Massaman Curry Paste: This paste offers a complex blend of spices, herbs, and aromatics that creates that distinctive Thai flavor.

See the recipe card for full information on ingredients and quantities.

Variations

• Vegetarian or Vegan Massaman Curry Variation: Replace chicken broth with vegetable broth, swap out chicken breasts for a firm tofu, and use a vegan fish sauce and you’re all set! Be sure to adjust the cooking times as needed for the tofu.
• Paste Options: Explore different flavors in your Massaman Curry with various curry paste options. Green Curry Paste brings a fresh, herbaceous taste. For those who favor heat, Thai Red Curry Paste, made from red chilies, garlic, and shallots, offers a robust and fiery flavor. Yellow Curry Paste is a milder, subtly sweet alternative, featuring turmeric, cumin, and yellow mustard seeds, perfect for a warm, aromatic flavor. Lastly, Panang Curry Paste introduces a nuttier, slightly sweeter dimension with peanuts or cashews, red chilies, and kaffir lime leaves.

Step 1: In a large skillet or Dutch oven set over medium heat, add the oil. When the oil is hot, sauté the onion until tender.

Step 2: Add the carrots and potatoes to the pot, and cook for 5 minutes.

Step 3: Pour in the coconut milk and chicken broth, and bring the mixture to a simmer. Add peanut butter, brown sugar, lime juice, fish sauce, and curry paste; stir to combine.

Step 4: Let the potatoes and carrots simmer for 10 minutes, then add the sliced chicken. Continue cooking for an additional 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.

Step 5: Remove from the heat, serve over freshly cooked white or brown rice. Garnish with additional peanuts, sliced lime, and Thai basil, if desired.

Storage Info

STORE the Massaman Curry in an airtight container in the refrigerator for 3-4 days. To FREEZE, store the leftovers in a freezer-safe container for up to 2 months.

To REHEAT, thaw in the refrigerator if frozen, then warm on the stove over medium heat until heated through. Alternatively, microwave in a microwave-safe dish, stirring occasionally, until hot.

For More Recipes, Check These Out

• Thai Noodle Bowls
• Spiralized Veggie Pad Thai
• Yellow Coconut Curry
• Sweet Potato Coconut Curry