Thai Massaman Curry is a dish of flavours and textures. The succulent chicken and the tender potatoes both absorb the combination of herbs and spices superbly. Add Peanut butter into the mix and its an even bigger winner. Serve as a main dish for an aromatic pleasure. Serve on its own or with steamed rice for a beautiful meal. This recipe can be adapted by adding carrots and instead of the peanut butter try adding peanuts.
This curry is one of those dishes that quietly wins people over. It doesn’t shout with heat in the way some Thai curries do, and it doesn’t rely on a long list of unfamiliar techniques. Instead, it draws you in with warmth, balance, and a deep, comforting richness that feels both exotic and reassuringly familiar. As a home cook, I often recommend Massaman to anyone who wants to explore Thai food beyond the usual green and red curries, because it rewards patience and curiosity rather than bravado.
What makes Massaman Curry so special is its blend of influences. Historically, it carries hints of Persian and Indian flavours alongside classic Thai elements. You can taste this in the gentle sweetness, the nutty depth, and the soft, rounded spices rather than sharp heat. It’s a curry that’s built in layers, and understanding those layers helps you cook it with confidence and adjust it to your own taste.
The process always begins with aroma. Heating oil in a pan and gently frying ginger with curry paste is one of those moments where the kitchen suddenly smells like something wonderful is about to happen. Ginger brings freshness and warmth, while the curry paste lays down the foundation of spice. This step isn’t about rushing; giving it a couple of minutes allows the flavours to wake up and mingle, which makes a noticeable difference later on.
Chicken is a natural choice for Massaman Curry, particularly breast meat cut into generous cubes. When added at this stage, it picks up flavour from the paste almost immediately. Light browning is enough here; the goal isn’t to cook it through but to coat it in those early spices so every bite tastes intentional rather than accidental.
Then comes the heart of the dish: the balance of salty, sweet, sour, and rich. Fish sauce provides depth and savouriness without tasting overtly fishy, while brown sugar adds a soft sweetness that feels more rounded than white sugar ever could. Tamarind paste is especially important, bringing a gentle tang that stops the curry from becoming cloying. Peanut butter, smooth and understated, gives Massaman its signature nuttiness and body. Stirring all of this together carefully is key, as these ingredients need to emulsify into a cohesive sauce rather than sitting separately.
Potatoes might surprise some people in a Thai curry, but they are essential to Massaman. As they simmer, they absorb the sauce and release a little starch, which naturally thickens the curry and makes it feel hearty and satisfying. Coconut milk ties everything together, softening the spices and giving the dish its creamy, luxurious texture. Once the curry reaches a gentle simmer, it becomes a waiting game—letting time do the work while the flavours deepen and mellow.
Near the end, lime juice is added to lift the whole dish. This final splash of acidity brightens everything and reminds you that, despite its richness, this is still very much a Thai curry. Fresh coriander scattered over the top just before serving adds colour and a fresh, herbal note that contrasts beautifully with the creamy sauce.
Thai Massaman Curry is best enjoyed with simple steamed rice, which soaks up the sauce and allows the curry itself to be the star. It’s a dish that improves as it sits, making it ideal for relaxed family meals or sharing with friends the next day. Above all, it’s forgiving and generous—perfect for home cooks who enjoy learning through taste and trust their instincts. Once you understand how its flavours work together, Massaman Curry becomes less of a recipe and more of a comforting ritual you’ll return to again and again.
Thai Massaman Curry
Ingredients
- 700 g chicken breasts cubed
- 125 g peanut butter smooth
- 400 g potatoes peel/cubed
- 1 inch ginger peel/minced
- 3 tbsp curry paste
- 3 tbsp brown sugar
- 3 tbsp fish sauce
- 3 tbsp tamarind paste
- 3 tbsp lime juice
- 400 ml coconut milk
- 2 tbsp vegetable oil
- â…“ bunch coriander cilantro/chop
Instructions
- Put a large saucepan over a medium heat and add the oil.2 tbsp vegetable oil
- When hot, add the ginger and curry paste and cook stirring for about 2 minutes.1 inch ginger, 3 tbsp curry paste
- Add the chicken and continue to stir gently until the chicken has browned on all sides.700 g chicken breasts
- Add the fish sauce, tamarind paste, peanut butter and brown sugar stirring constantly so it mixes thoroughly and doesn’t catch.125 g peanut butter, 3 tbsp brown sugar, 3 tbsp fish sauce, 3 tbsp tamarind paste
- Add the potatoes and coconut milk and stir in.400 g potatoes, 400 ml coconut milk
- Increase the temperature bring the mixture to a boil and then immediately reduce the heat to medium low so it simmers. Cover with a lid and simmer until the potatoes are tender. Also test a piece of chicken making sure it isn’t pink in the middle. Normally 15 – 20 minutes.
- Add the lime juice and continue to simmer for a further 5 minutes.3 tbsp lime juice
- Serve with steamed rice.
27 comments
If your looking for a dish with heat and flavour in harmony then here it is. Gorgeous.
Simple to prepare and the flavours really come together.
Chicken was tender, sauce was creamy – very happy with this.
Absolutely delicious! The balance of sweet and savoury is perfect.
Tastes amazing, will definitely cook again.
Really good, but the texture could have been creamier.
Wonderful dish, rich and comforting without being heavy.
The potatoes soaked up the sauce beautifully.
Flavours are excellent, though I’d add a pinch more spice.
Very tasty, though slightly sweeter than I expected.
This Massaman Curry is fantastic – so satisfying and easy to make.
Really enjoyed the subtle tang from the tamarind.
Excellent flavours and easy to make.
Loved the creamy coconut sauce and tender chicken.
Delicious and filling – perfect with steamed rice.
Good curry, but I would add a little extra lime next time.
Loved the mix of spices, very aromatic.
A solid curry, but I found it a touch bland.
Loved it! The ginger and coriander gave it a fresh kick.
The peanut butter adds such a unique depth – fantastic!
Enjoyed the nuttiness from the peanut butter.
A bit too mild for my taste, but still enjoyable.
A comforting curry that’s rich but not overpowering.
A bit too sweet for my liking, but overall very nice.
Absolutely spot on, tasted like it came from a restaurant.
Perfect curry for a cosy evening – hearty and satisfying.
Very flavoursome, will definitely make again.