Massaman Curry is a mild, slightly sweet, and lightly tangy Thai curry made by simmering meat, potatoes, vegetables, in a mixture of coconut milk and fragrant curry paste. It tastes thick and creamy, richly aromatic, and oh-so-wonderful!

Why You’ll Love This Massaman Thai Curry Recipe

• No Massaman Curry Paste Needed. To make an easy Massaman curry recipe, I chose to doctor up Thai red curry paste (which is widely available at grocery stores, while Massaman paste is not) with the warm Massaman spices that make it unique.
• Customizable. For add-ins, I kept the traditional potatoes, added carrots for a nutritional boost, and opted for chicken for the protein. But curry recipes are wonderfully flexible! Feel free to add other veggies (like green beans or baby corn) and/or swap out the chicken for chickpeas or tofu to make your Massaman curry vegetarian.
• Mostly Hands-Off. While it might not be quite as easy as a set-it-and-forget-it recipe like Slow Cooker Butter Chicken or Instant Pot Lentil Curry, once you prep the ingredients and get the recipe started, you can step away from the stove while this Massaman curry recipe cooks.
• You’ll Love Forward to Leftovers. Thai Massaman curry is one of those glorious dishes that tastes even better after a day or two in the fridge. All those flavors have time to mix and mingle, making your curry extra tasty! (This Vegetarian Chili is also delicious for days.)

About Thai Curry

So where does Thai Massaman curry fit in the spectrum of Thai curry recipes? I’m glad you asked!

Thai curry encompasses a broad category of dishes that consist of meat and/or vegetables cooked in a creamy, vibrantly spiced coconut milk-based sauce, usually served with rice.

Compared to Indian curries (like Chicken Tikka Masala), Thai curries cook more quickly, use more fresh (vs. dried) herbs and spices, and their sauce tends to be a little thinner.

• The color of the curry depends upon the type of curry paste used to make it. Each curry type has its own unique flavor profile.
• Red curry uses red curry paste and tends to be the spiciest (see Thai Chicken Curry, or Pumpkin Curry), green curry uses green curry paste and is more herbal (I love it in Chickpea Curry), and yellow curry is made with yellow curry paste.
• Massaman curry and Panang Curry are unique in that they are made with dried spices, whereas red, yellow, and green curry pastes are made with fresh ones.

Massaman curry differs from Panang curry in its use of warm spices, like cinnamon and coriander (Panang curry is more thick and nutty).

Massaman curry is the sweetest Thai curry; it is not spicy, though you can add red pepper flakes or Sriracha to taste.

For a different type of curry with similar flavors, check out Japanese Curry.

How to Make Massaman Curry

The Ingredients

• Chicken Thighs. Tender, juicy chicken thighs work beautifully in Massaman Thai curry. Chicken thighs are rich in protein and iron. You can also use chicken breasts in this recipe.
• Thai Red Curry Paste. This ingredient is key to the deep, rich flavor of the Massaman curry. It’s a flavor powerhouse that can’t be substituted.
• Ginger + Garlic. This classic duo helps build intense flavor.
• Spices. A bold blend of cumin, coriander, and cinnamon adds depth and warmth to the curry.
• Coconut Milk. To achieve the ideal consistency while keeping things light, we’re using a combination of full-fat coconut milk and light coconut milk. If you prefer a richer curry, you can use entirely full fat.
• Potatoes. As this Potato Curry demonstrates, creamy potatoes are fabulous in curry recipes, because the chunks become creamy and absorb the curry flavor. Don’t skip them.
• Carrots. Sweet and tender carrots are delicious in this curry. They’re also packed with vitamins and fiber.
• Fish Sauce. Bold umami goodness. The fish sauce really boosts the overall flavor of the curry (and does not taste like fish!). It’s widely available, and if you want to cook Thai food, it’s a necessary purchase.
• Peanut Butter. Adds rich, peanut butter flavor to the curry and helps make it thick and creamy.
• Lime. A touch of lime juice and zest add brightness and acidity.
• Peanuts. For a delicious crunch.
• Cilantro. For freshness that complements the other flavors.

The Directions

1. Bloom the Spieces. Heat the curry paste with the aromatics and spices. Add the coconut milk and PB.

2. Add the Carrots and Potatoes. Or any other veggies you choose.

3. Add the Chicken. Simmer.

4. Finish. Remove the pot from the heat, then zest and juice the lime into it. Serve with chopped peanuts and cilantro. ENJOY!

Storage Tips

• To Store. Refrigerate chicken Massaman curry for up to 4 days.
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
• To Freeze. I don’t recommend freezing coconut milk based dishes or dishes with potatoes, and the texture is not good once thawed and the coconut milk will separate.

What to Serve with Massaman Curry

Recipe Tips and Tricks

• Stir and Cook Until the Curry Paste Is Fragrant. In the first step of the recipe, you’ll add the curry paste and spices and stir for 2 to 3 minutes. Don’t rush this part! This step involves blooming the spices, which makes them more fragrant and flavorful. It really makes the difference between a stellar curry and one that’s ho-hum.
• Have Your Ingredients Ready to Go. Although there’s a long simmer required for this chicken Massaman curry recipe, the first few steps go by quickly and you won’t have time to pause for chopping or measuring ingredients.
• Cut the Vegetables Into Evenly Sized Pieces. This ensures that they’ll all be done cooking at the same time. You don’t want some tender potatoes and some that are hard and raw tasting!