Go Back
A pan of Massaman Chicken Curry with baby potatoes, garnished with coriander, red onion, red chilli slices, and lime slices, with a wooden spoon resting inside the pan.
Print Recipe
No ratings yet

Massaman Chicken Curry Recipe

A rich, creamy and gently spiced chicken curry, with tender chicken and potatoes in a velvety coconut sauce.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: Thai
Keyword: Any Time Of the year, Big Batch Cooking, Curry Paste from scratch, Family Meal, homemade curry paste, how to make a massaman curry
Servings: 4 people
Author Nicky Corbishley

Ingredients

Massaman Paste - makes about 6 tbsp:

  • 1 chopped red onion
  • 3 mild red chillies roughly chopped (or use fewer chillies, depending on how hot you like it) - I use Fresno chillies
  • 2 tsp ground coriander
  • 2 tsp cumin
  • ½ tsp ground cinnamon
  • ½ tsp white pepper
  • 3 cloves garlic peeled
  • 2 tsp lemongrass paste (or 2 sticks of lemongrass outer leaves removed, softer inside chopped finely)
  • 1 tsp minced ginger
  • 1 tsp shrimp paste
  • 3 tsp fish sauce
  • 1 tsp light brown sugar
  • small bunch fresh coriander (cilantro) stalks you'll be using the leaves later to serve, so just wrap them in a bit of damp tissue to keep them fresh
  • ½ tsp salt

Other curry ingredients:

  • 2 tbsp oil
  • 1.5 tbsp cornflour (cornstarch in USA)
  • 800 g (1.75 lbs) skinless, boneless, chicken thigh fillets chopped into bitesize chunks
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 360 ml (1 1/2 cups) chicken stock 2 stock cubes with water is fine
  • 400 g (14 oz) can coconut milk
  • 500 g (1.1 lbs) baby new potatoes (slice any bigger ones in half)
  • juice of 1 lime

To Serve:

Instructions

  • Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.
    1 chopped red onion, 3 mild red chillies, 2 tsp ground coriander, 2 tsp cumin, 1/2 tsp ground cinnamon, 1/2 tsp white pepper, 3 cloves garlic, 2 tsp lemongrass paste, 1 tsp minced ginger, 1 tsp shrimp paste, 3 tsp fish sauce, 1 tsp light brown sugar, small bunch fresh coriander (cilantro) stalks, 1/2 tsp salt
  • Heat the oil in a large pan. Toss the chopped chicken in the cornflour, salt, and pepper.
    2 tbsp oil, 1.5 tbsp cornflour (cornstarch in USA), 800 g (1.75 lbs) skinless, boneless, chicken thigh fillets, 1/4 tsp salt, 1/4 tsp freshly ground black pepper
  • Fry the chicken in the oil for about 5 minutes on a high heat, turning once until sealed and lightly browned. You can do this in one batch if your pan is large enough to add the chicken in a single layer.
  • Once the chicken has cooked for 5 minutes, turn down the heat to medium and add in the spice paste you made earlier. Give it a stir to coat the chicken and let it cook for a couple of minutes.
  • Add in the chicken stock and coconut milk. Give everything a stir (make sure you give any bits stuck at the bottom of the pan a scrape), bring the sauce to a gentle simmer.
    360 ml (1 1/2 cups) chicken stock, 400 g (14 oz) can coconut milk
  • Add in the potatoes, give it a stir and place a lid on, leaving a small gap for steam to escape. Cook for 30 mins, then remove the lid, stir and cook for a further 15 minutes, with no lid, until the potatoes are tender.
    500 g (1.1 lbs) baby new potatoes
  • Stir in the lime juice, then serve the curry on a bed of rice with a sprinkling of coriander (cilantro), fresh chillies, and a wedge of lime. I like to add some marinated red onions too.
    juice of 1 lime, boiled rice, chopped fresh coriander (cilantro), chopped red chillies, lime wedges

Notes

What type of potatoes to use?

I like to use baby new potatoes in this, but you can use fingerlings or larger potatoes. Ideally use a waxy potato that will hold together better during cooking. Charlotte, Jersey Royals and Yukon Gold all work great - simply wash and chop into big chunks (no need to peel).

Can I freeze the curry?

Yes, any leftovers of this curry can be cooled, covered and frozen. Then defrosted overnight in the refrigerator and reheated in a pan (stirring often) or microwave until piping hot throughout.

Can I store the homemade Massaman Paste?

Yes, the sauce should be kept in an airtight container in the refrigerator. It should keep for about a week.

Can I use a shop-bought paste instead of making my own?

Yes - although shop bought pastes are usually stronger. So use about 4 tbsp instead of the 6 tsp of homemade paste. 

Can I cook it in the slow cooker?

Yes, sear the coated chicken first add in the spice paste, coconut milk and stock as per the regular instructions. Then transfer to a slow cooker to continue cooking.
I'd recommend cooking this for 3 hours on high or 4-5 hours on low. You can add the potatoes in at the beginning, or if you want them to be slightly firmer, add them in halfway through the cooking time.
Cooking in the slow cooker doesn't reduce the sauce as much, so I would recommend only using 120ml (1/2 cup) of chicken stock, instead of the 360ml (1.5 cups) listed in the recipe.

Nutritional informations is approximate, per serving, not including rice or toppings.

Nutrition

Calories: 659kcal | Carbohydrates: 37g | Protein: 46g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 1756mg | Fiber: 4g | Sugar: 6g

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code