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curry

Massaman Curry with Chicken

Massaman Curry is considered the king of Thai curry. It is richly flavorful and addictive. If you like peanut sauce, this is your curry.
Course Dinner
Cuisine Asian, thai
Keyword massaman, massaman curry, thai food
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people

Ingredients

  • 4 oz can Massaman curry paste. I used Maesri
  • 3 tablespoons vegetable oil
  • 2 13.5 oz cans coconut milk full fat
  • 1 tablespoon freshly grated ginger or 1/2 teaspoon ground
  • 2 tablespoons chopped cilantro
  • 2 tablespoons brown sugar packed
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon Worcestershire sauce
  • 1 large onion sliced thin
  • 1 ½ pounds chicken sliced thin. I used partially thawed chicken from the freezer. It's easier to slice.
  • 4 medium potatoes peeled cut into 1-inch cubes
  • 2 carrots peeled and sliced thin
  • 1 tablespoon peanut butter creamy or crunchy
  • 1/2 cup roasted peanuts
  • sriracha to taste.

white rice cooked for serving

Instructions

  1. Heat a large skillet or Dutch oven over medium heat with the vegetable oil.
  2. Add the onion and sauté for 2-3 minutes to soften. You don't want to brown them.
  3. Stir in the curry paste and cook for 2-3 minutes, stirring constantly.
  4. Add one can of the coconut milk, ginger, cilantro, brown sugar, fish sauce, lime juice, and Worcestershire sauce. Blend and stir well to combine.
  5. Add the sliced chicken and reduce the heat to low. Let the mixture simmer until the chicken has turned white. It doesn't have to be thoroughly cooked.
  6. Add the second can of coconut milk, potatoes, carrots, peanut butter, peanuts, and a dash or two of sriracha.
  7. Let the curry simmer for 20-25 minutes or until the potatoes and carrots are tender.
  8. Taste and add salt and more sriracha if needed.
  9. Serve over white rice, with lime wedges and more peanuts if desired.

Recipe Notes

You can substitute tofu for the chicken. However, the fish sauce is essential for the flavor, making this not very vegetarian-friendly.