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Massaman Curry
5 from 18 votes

Massaman Curry

Massaman Curry is a Thai-style curry made with boneless chicken thighs, small potatoes, carrots, and roasted peanuts in a rich coconut milk base spiced with massaman curry paste, tamarind, fish sauce, and brown sugar. The curry has a mildly spiced, slightly sweet, and tangy flavor profile with tender vegetables and meat in a creamy sauce thickened by simmering.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6
Calories: 205 kcal
Course: Main Course
Cuisine: Asian, Thai

Ingredients

  • 1 onion (Small)
  • 2 potato Medium small
  • 2 carrot Small
  • 3 pieces chicken thighs (Around 12 oz, boneless and skinless)
  • 1 can coconut milk (14 fl oz or 400 ml)
  • 3 tablespoons massaman curry paste
  • 1 tablespoon vegetable oil
  • 1 tablespoon tamarind concentrate
  • 1 tablespoon fish sauce
  • 1.5 tablespoons brown sugar
  • ¼ cup peanuts roasted
  • 1 cup water

Instructions

    Cup of Yum
  1. Peel, wash and cut 1 small sized onion into chunks.
  2. Then, peel, wash and cut 2 medium small sized potatoes into chunks. 
  3. Peel, wash and cut 2 small sized carrots into slices. 
  4. Remove excess fat from chicken thighs and cut 3 pieces (around 12 oz) of boneless and skinless chicken thighs into pieces. 
  5. Pour 1 tablespoon of vegetable oil into the pot and turn on medium small fire.
  6. Then, add 3 tablespoons of massaman curry paste into the post and stir fry it a little bit. (You can adjust the amount of massaman curry paste more or less according to your taste.)
  7. After that, add the cut onion from step 1 and stir fry it a little bit. 
  8. Next, add the sliced carrots from step 3 into the pot and stir fry them a little bit. 
  9. The following step, add the cut potatoes from step 2 into the pot and stir fry it a little bit. 
  10. Pour 1 cup of water into the pot and mix well with the vegetables.
  11. Cover the lid. When it’s boiling, turn the fire to small and let it simmer for 15-20 minutes. Or, until the vegetables are soft.
  12. After, open the lid and pour 1 can of coconut milk (14fl, 400ml) into the pot.
  13. Put the cut chicken from step 4 into the pot.
  14. Next, add 1 tablespoon of concentrated tamarind, 1.5 tablespoons of brown sugar (you can use palm sugar) and 1 tablespoon of fish sauce. Mix it well and cover the lid for 3-5 minutes. Or, until the chicken is cooked. 
  15. Lastly, turn off the fire and add ¼ cup of roasted peanuts. Mix it well and ready to serve with rice.

Notes

  • Cutting the carrots into slices helps them cook faster and become tender evenly.
  • Stir-frying curry paste before adding ingredients enhances flavor release.
  • Simmering the vegetables in water covered helps them soften before adding coconut milk and chicken.
  • Adjust massaman curry paste quantity to modify spice level.
  • Finished curry is garnished with roasted peanuts for added texture and nuttiness.
  • Serve with steamed rice to complement the sauce and ingredients.

Nutrition Information

Calories 205kcal (10%) Carbohydrates 12g (4%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Cholesterol 0.5mg (0%) Sodium 289mg (12%) Potassium 310mg (7%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 4580IU (92%) Vitamin C 4mg (4%) Calcium 46mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 205

% Daily Value*

Calories 205kcal 10%
Carbohydrates 12g 4%
Protein 4g 8%
Fat 17g 26%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 0.5mg 0%
Sodium 289mg 12%
Potassium 310mg 7%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 4580IU 92%
Vitamin C 4mg 4%
Calcium 46mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.