Thai Massaman Curry

Thai Massaman Curry is a rich and comforting dish that balances sweet, salty, sour, and nutty flavours with tender chicken and soft potatoes in a creamy coconut sauce. Its subtle warmth and aromatic spices make it approachable for home cooks while still offering an exotic, satisfying taste. Served with steamed rice, it’s a hearty, flavourful meal that’s perfect for sharing or enjoying over a relaxed evening.

Prep Time 15

Cook Time 40

Total Time 55

Servings People

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
⅓ 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.

Nutrition