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5.0 from 3 votes

Massaman Curry Recipe

Creamy and flavorful Massaman Curry is just as good as any restaurant dish. With the right blend of spice and sweetness, this Thai curry recipe is bound to become your family's new favorite dinner!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 servings
Calories: 631 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 1 pound boneless skinless chicken breasts (cut into bite size pieces)
  • 2 cans coconut milk 13.5 ounce each
  • 3 Russet potatoes medium
  • 3 Tablespoons red curry paste
  • 3 bay leaves
  • pinch of cinnamon
  • 1 teaspoon Worcestershire sauce 
  • 1 Tablespoon sugar
  • 2 Tablespoons light brown sugar packed
  • 2 Tablespoons fresh lime juice
  • ¼ teaspoon garlic powder
  • ¼ cup unsalted peanuts
  • 3 cups jasmine rice cooked

Instructions

    Cup of Yum
  1. Peel and boil potatoes nearly done. Cut into bit size pieces. Set aside.
  2. Pour coconut milk into measuring cup. There should be about one cup worth of watery milk, and about 2 cups worth of cream. Pour the watery milk into a small saucepan and add your bite size chicken to the pan.
  3. Simmer until meat is fully cooked (about 10-15 minutes). If your coconut milk doesn’t separate, just put 1 cup of the cream in the pan with the chicken. It will still work fine.
  4. In large skillet, pour remaining 2 cups of cream and red curry paste. Whisk until combined and cook on medium heat. When it reaches a boil, turn heat down to low to simmer. Pour chicken and cream into skillet.
  5. Add bay leaves, cinnamon, worcestershire sauce, sugar, brown sugar, lime juice and garlic powder. Simmer and adjust taste as necessary by adding more curry if you want more spice, or more brown sugar if you want more sweetness. Cook for about 10 minutes.
  6. Add in potatoes and peanuts and simmer an additional 5 minutes. Serve over Jasmine rice. Enjoy!

Notes

  • If your coconut milk doesn’t separate, just put 1 cup of the cream in the pan with the chicken. It will still work fine! 
  • Store this curry covered in the fridge for up to three days. It also freezes well! (Store the rice separately.) 
  • Some more traditional versions of this curry call for fish sauce. In this recipe I'm sharing with you today, I used Worcestershire sauce to deliver the salty savory flavor which is  easier to find at most supermarkets.
  • Speed up the cooking process and use homemade shredded chicken that has been already prepared!
  • While you could certainly use your own red curry paste if you like, I used the kind that comes in a jar. You can find it in the International Foods section of most grocery stores (or usually wherever you find the soy sauce!). 
  • Full fat coconut milk makes for the creamiest sauce and I greatly prefer it here. It will still work with "light" coconut milk but the sauce will be much thinner and have a bit less of that rich coconut flavor I love.

Nutrition Information

Calories 631kcal (32%) Carbohydrates 54g (18%) Protein 32g (64%) Fat 33g (51%) Saturated Fat 25g (125%) Polyunsaturated Fat 5g Cholesterol 64mg (21%) Sodium 272mg (11%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 631

% Daily Value*

Calories 631kcal 32%
Carbohydrates 54g 18%
Protein 32g 64%
Fat 33g 51%
Saturated Fat 25g 125%
Polyunsaturated Fat 5g 29%
Cholesterol 64mg 21%
Sodium 272mg 11%
Fiber 3g 12%
Sugar 7g 14%

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